Description

This easy casserole-style dish features a savory cornbread base, topped with shredded chicken, enchilada sauce, melty cheese, and all your favorite toppings. It’s a perfect weeknight dinner or potluck favorite with minimal fuss and maximum flavor!

Ingredients

For the Cornbread Base:

1 cup cornmeal
1/3 cup all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
3/4 cup milk
1 egg
1 tbsp honey (optional)
1 (4 oz) can green chilies, drained
1/2 cup creamed corn (or canned corn, drained)
1/4 cup shredded cheddar cheese

For the Topping:

2 cups cooked shredded chicken (rotisserie works great)
1 cup red enchilada sauce (store-bought or homemade)
1 1/2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
1/4 cup sliced black olives (optional)
1/4 cup chopped green onions
Fresh cilantro, for garnish

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Instructions

Preheat the oven to 400°F (200°C). Grease a 9-inch pie dish or an 8×8-inch baking dish.
Make the cornbread layer: In a bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt. In another bowl, mix milk, egg, and honey. Combine wet and dry ingredients, then fold in green chilies, creamed corn, and ¼ cup cheese.
Bake the base: Pour cornbread batter into the prepared dish and bake for 15–18 minutes, or until just set in the middle.
Poke & layer: Remove from oven and poke holes all over the cornbread with a fork. Pour the enchilada sauce evenly over the top, then layer on the shredded chicken and 1½ cups cheese.
Bake again: Return to oven and bake for another 10–12 minutes, or until the cheese is melted and bubbly.

Top & serve: Garnish with black olives, green onions, and cilantro. Let it cool for 5 minutes before slicing and serving.

Notes

Spice it up with jalapeños or hot enchilada sauce.
Add beans or sautéed bell peppers to the chicken for more filling.

Serve with sour cream, avocado slices, or a lime wedge for extra flavor!