Cornbread Chicken Casserole

There’s down-home goodness in every bite of this sweet-and-savory casserole.


  • 1 (8.5 oz.) corn bread mix
  • 1 (10 oz.) enchilada sauce
  • 1 (14 oz.) can whole kernel corn
  • 1 (4 oz.) can green chilies, drained and chopped
  • 2 cups cooked chicken breast, shredded
  • 1 cup salsa (your preference)
  • 1 1/2 Mexican 4 cheese blend
  • 1/3 cup milk
  • 1 egg
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon fresh cilantro, chopped
  • 1 teaspoon ground cumin
  • 1/8 teaspoon red pepper flakes


  1. Preheat oven to 400∫ F and grease a 9×13-inch baking dish.
  2. In a large bowl, stir together milk, egg, butter and cornbread mix until well incorporated.
  3. Pour into baking dish and bake for 15-20 minutes, or until just set.
  4. Combine enchilada sauce, salsa, green chilies, corn, cumin and red pepper flakes together in a bowl.
  5. Remove cornbread from oven, poke the top of cornbread all over with a fork, and pour enchilada salsa mixture over the top.
  6. Spread shredded chicken on top and sprinkle cheese over everything.
  7. Return to oven and cook for another 15-20 minutes, or until cornbread is cooked through and cheese is melted.
  8. Remove and let cool 5-10 minutes, garnish with cilantro and serve hot.

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