Chicken Enchilada Cornbread Pie

An easy one-dish meal for chicken enchilada and cornbread lovers alike! ...MORE+ LESS-

By Gimme Some Oven

March 8, 2017

teaspoons vegetable or canola oil

small white onion, diced

jalapeño, seeded and diced

can (10 oz) Old El Paso™ Enchilada Sauce

cup Old El Paso™ Salsa

cups shredded cooked chicken

can (15 oz) Progresso™ Black Beans, drained

1 1/2

cups shredded Mexican cheese (divided)

pouch (6.5 oz) Betty Crocker™ Cornbread & Muffin Mix

1/3

cup milk

egg

tablespoon melted butter

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1

Preheat oven to 350°F. 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 jalapeño 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.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

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. A perfectly simple chicken enchilada cornbread pie is ready to go! You’ll love it!!!