Description
A cozy, layered skillet dish featuring a fluffy cornbread base topped with saucy shredded chicken, enchilada sauce, and melted cheese. Warm, hearty, and perfect for busy weeknights.
Ingredients
Cooking spray
1 box Jiffy corn muffin mix
1/2 cup sour cream
1 large egg
1/2 cup corn kernels (canned, fresh, or frozen)
2 Tbsp melted butter
1 Tbsp extra-virgin olive oil
1 large onion, chopped
2 cloves garlic, minced
1 Tbsp taco seasoning
Kosher salt, to taste
2 cups cooked shredded chicken
1 cup enchilada sauce, divided
1 cup shredded cheddar
1 cup shredded Monterey jack
Freshly chopped cilantro, for serving
Sour cream, for serving
Instructions
- Preheat oven to 400°F and grease a 9-inch ovenproof skillet with cooking spray.
- In a bowl, mix corn muffin mix, sour cream, egg, corn, and melted butter. Pour into prepared skillet and bake for about 15 minutes, until golden.
- Meanwhile, heat oil in a skillet over medium heat. Add onion and cook 5 minutes until softened. Add garlic and cook 1 minute.
- Stir in taco seasoning and season with salt. Add chicken and 2/3 cup enchilada sauce, mixing until combined.
- Poke holes all over the baked cornbread. Pour remaining 1/3 cup enchilada sauce over the surface.
- Top with chicken mixture, then sprinkle cheddar and Monterey jack evenly over the top.
- Bake 20 minutes until cheese is melted and bubbling. Garnish with cilantro and sour cream before serving.
Notes
Add black beans or sautéed peppers for extra flavor and texture.
Use spicy enchilada sauce or jalapeños to increase heat.
Rotisserie chicken works well for convenience.
Green enchilada sauce adds a tangier flavor.
Reheat gently to keep cornbread moist.
Nutrition
- Serving Size: 1 portion (1/4 of recipe)
- Calories: 520
- Sugar: 8g
- Sodium: 920mg
- Fat: 29g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 135mg
