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Chicken Enchilada Cornbread Pie

Gimme Some Oven Recipe by

Chicken Enchilada Cornbread Pie

An easy one-dish meal for chicken enchilada and cornbread lovers alike!

(10 comments)
  • Prep Time 15 min
  • Total Time 20 min
  • Servings 6

Chicken Enchilada Cornbread Pie  

As prepared by Gimme Some Oven

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.

Mix cooked chicken and enchilada ingredients

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.

Spoon cornbread batter over chilcken enchilada ingredients.

Make it all nice and even and pretty.

Spread cornbread batter evenly over top

Then bake it, and garnish with a little extra cheese at the end of your baking.

Add cheese on top.

And then there you go! A perfectly simple chicken enchilada cornbread pie is ready to go!

Garnish with jalepeno peppers if desired.

Look at that ooey gooey overflowing slice of deliciousness!

Slice of Chicken Enchilada Cornbread Pie

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!
See Recipe

Chicken Enchilada Cornbread Pie

Ingredients

2
teaspoons vegetable or canola oil
1
small white onion, diced
1
jalapeno, seeded and diced
1
(10 ounce) can Old El Paso enchilada sauce
1
cup Old El Paso salsa
2
cups shredded cooked chicken
1
(15 ounce) can Progresso black beans, drained
1 1/2
cups shredded Mexican cheese (divided)
1
(6.5 ounce) pouch Betty Crocker cornbread mix
1/3
cup milk
1
egg
2
tablespoon melted butter

Directions

  • 1 Preheat oven to 350 degrees. Heat oil in a medium skillet over medium-high heat. Add onion and jalapeno and cook for 5 minutes until the onion is translucent.
  • 2 Transfer onion and jalapeno mixture to a large mixing bowl. Add enchilada sauce, salsa, chicken, black beans, and 1 cup of Mexican cheese. Stir all ingredients until evenly mixed.
  • 3 Transfer mixture to a pie plate that has been greased with cooking spray. Pat the mixture down with a spoon so that it is nice and even.
  • 4 In a separate bowl, whisk together cornbread mix, milk, egg and melted butter until combined and smooth. Then spoon the mixture on top of the enchilada mixture until the entire pie is covered.
  • 5 Bake for 15-20 minutes, until the cornbread topping is set and the edges are just beginning to brown. Remove the pie, and top with an additional 1/2 cup of shredded cheese. Bake for an additional 3-4 minutes until cheese is melted. Remove and serve immediately.
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