A simple one-dish meal for cornbread and enchilada lovers alike!
I’m pretty sure I could live on chicken enchiladas. I make them ALL. THE. TIME.
And then when I’m not making enchiladas, I love making enchilada soup, stacked enchiladas, enchilada pizza…you name it!
And now, I’m happy to introduce to you another dish that’s perhaps even easier – Chicken Enchilada Cornbread Pie
Yep. It combines all of the goodness of enchiladas with delicious cornbread. PLUS, you don’t have to take the time to roll up all of those enchiladas. And if you make it with rotisserie or leftover chicken, it’s also a super-duper quick meal to throw together.
And of course, it’s delicious. As all things “enchiladas” are, in my book.
Here’s how to make it!
First, begin by making the “enchiladas” part of the dish. Saute up some onion and jalapeno, and then combine it with enchilada sauce, salsa, cheese, black beans and shredded cooked chicken. (I used a rotisserie chicken to make the chicken step even faster!) Then place the mixture in a greased pie plate.
Next, make the “cornbread” part of the mixture. Make the cornbread mix according to package instructions, and then spoon it on top of the enchilada mixture.
Make it all nice and even and pretty.
Then bake it, and garnish with a little extra cheese at the end of your baking.
And then there you go! A perfectly simple chicken enchilada cornbread pie is ready to go!
Look at that ooey gooey overflowing slice of deliciousness!
You’ll love it!!!Ali loves music and fun food! Check out her great stuff at her blog site, Gimme Some Oven, and her Tablespoon profile -- and keep watching Quick Dish to see what colorful, nommy recipes she dreams up next!