Chicken Enchilada Cornbread Casserole
This chicken enchilada cornbread casserole brings bold, saucy flavor together with a golden cornbread topping for an easy weeknight dinner.
Servings: 5 servings
Ingredients
- 1 tbsp olive oil
- 1.5 lbs cubed chicken breast
- 2 tbsp taco seasoning
- 1 can tomato sauce
- ¼ cup water
- 4 oz cream cheese softened
- 1 can drained and rinsed black beans
- 1 can drained corn
- 1 cup shredded Mexican style cheese
- 1 box jiffy corn muffin mix
- ⅓ cup milk
- 1 egg
Instructions
- Preheat oven to 375 F.
- To a large pan on the stove over medium high heat add in the olive oil once the oil is hot add in the chicken, cook the chicken until it is almost completely cooked through stir in the taco seasoning, tomato sauce, water, and cream cheese simmer for 5 minutes and let the chicken completely cook through at this point stirring occasionally.
- Spray 9 x 13 baking dish with nonstick spray add the chicken sauce mixture in the pan and spread out.
- Pour the cans of black beans and corn all over the top then sprinkle with the cheese. To a smaller sized bowl add in the corn muffin mix, milk, and egg. Stir well. Carefully spread over the top of the casserole.
- Bake for 30 minutes. Top with your favorite enchilada toppings.
Nutrition
Calories: 710kcal | Carbohydrates: 66g | Protein: 48g | Fat: 29g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.02g | Cholesterol: 167mg | Sodium: 861mg | Potassium: 1000mg | Fiber: 10g | Sugar: 16g | Vitamin A: 936IU | Vitamin C: 7mg | Calcium: 245mg | Iron: 4mg
