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Chicken Enchilada Cornbread Pie

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Gimme Some Oven
Updated Mar 8, 2017
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An easy one-dish meal for chicken enchilada and cornbread lovers alike!

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!!!

Chicken Enchilada Cornbread Pie

  • Prep Time 15 min
  • Total 20 min
  • Servings 6
  • Ingredients 12
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Ingredients

  • 2 teaspoons vegetable or canola oil
  • 1 small white onion, diced
  • 1 jalapeño, seeded and diced
  • 1 can (10 oz) Old El Paso™ Mild Red Enchilada Sauce
  • 1 cup salsa
  • 2 cups shredded cooked chicken
  • 1 can (15 oz) Progresso™ Black Beans, drained
  • 1 1/2 cups shredded Mexican cheese (divided)
  • 1 pouch (6.5 oz) Betty Crocker™ Cornbread & Muffin Mix
  • 1/3 cup milk
  • 1 egg
  • 2 tablespoon melted butter

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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

No nutrition information available for this recipe
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