Go Back
–+ servings
A cast iron skillet of chicken enchilada cornbread casserole with a golden top, red enchilada sauce and one wedge cut out to show the chicken and black bean layer

Chicken Enchilada Cornbread Casserole

Shredded chicken in enchilada sauce, black beans and cheese baked between two layers of green chile cornbread in a cast iron skillet. Serves 6.
No ratings yet
Print Recipe Pin Recipe

Want This Recipe Later?

We'll send this recipe straight to your inbox.

Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine Tex-Mex
Servings 6 servings
Calories 440 kcal

Ingredients
  

  • 2 tablespoons vegetable oil for the skillet
  • 2 cups rotisserie chicken shredded
  • 1 can enchilada sauce 10 ounces, divided
  • 1 cup self-rising cornmeal
  • 1 teaspoon salt
  • 3/4 cup milk
  • 2 eggs
  • 1 can diced green chilies 4.5 ounces
  • 1 can cream-style corn 14.75 ounces
  • 1 can black beans 15.25 ounces, drained and rinsed
  • 1 cup Mexican blend cheese shredded

Instructions
 

  • Heat the oven to 350°F. Put the oil in a 10-inch cast iron skillet and set it in the oven to heat while you work.
  • In a small bowl, mix the shredded chicken with 1/2 cup of the enchilada sauce and set it aside.
  • In a large bowl, stir the cornmeal, salt, milk, eggs, green chilies and cream-style corn together until just combined.
  • Carefully take the hot skillet out of the oven and set it on a heatproof surface. Pour in about half of the batter. Sprinkle the chicken over it, then the black beans, then the cheese. Pour the rest of the batter over the top and spread it evenly.
  • Bake for 50 to 60 minutes, until golden brown and cooked through and the center reaches 165°F on a food thermometer.
  • Pour the remaining enchilada sauce over the top and serve warm.

Notes

Taste the enchilada sauce before you start; some are mild and some are spicy. Refrigerate leftovers within 2 hours and eat within 3 to 4 days, or freeze for 3 to 4 months; reheat to 165°F.

Nutrition

Serving: 1servingCalories: 440kcalCarbohydrates: 43.3gProtein: 27.6gFat: 17.9gSodium: 1460mgFiber: 6.4gSugar: 5.7g
Keyword cast iron enchilada cornbread casserole, chicken enchilada casserole with cornbread, chicken enchilada cornbread casserole, cornbread enchilada casserole, enchilada cornbread casserole