A lightened up, healthier dish with a chicken enchilada mixture on the bottom and a crisp cornbread topping.
I’m not a fan of casseroles. Never have been. It might have to do with my Type A personality in that I’m not a huge fan of jumbling a bunch of foods together in a dish and eating it all at once. It may also be because casseroles are stereotypically filled with lots of heavy ingredients like cream, “cream of” soups, cheese, etc. And quite frankly, I’m not a huge fan of lots of dairy in my meals.
I do make an exception for casseroles when it comes to Thanksgiving because I LOVE dressing. And it’s dressing, NOT stuffing. You can only call it stuffing if it was baked inside of the turkey before serving. Look it up.
I can also make an exception for this chicken enchilada cornbread bake. This casserole has it going on!
I was inspired by this Jalapeno Cornbread and Chicken Verde Bake created by Danielle at The Creative Bite. I thought to myself, “Now I can rework this recipe into something quite tasty that Wade and I will both enjoy”. And I did!
I present to you my own version of a chicken cornbread bake: the Chicken Enchilada Cornbread Bake. The base of the recipe is a simple chicken enchilada-esque dish and it’s all topped off with a cornbread crust. I was skeptical of the cornbread holding up in the baking process and not just turning into a soggy mess in the end. It worked out spendidly! And get this: leftovers? They’re a “yes ma’am”. Even the leftovers with the cornbread topping held up and reheated beautifully.
Basically, you can’t go wrong with this dish. Try it. Tell me you love it.
Chicken Enchilada Cornbread Bake
1 1/2 lb. chicken breasts, cubed
1 cup onion, diced
1/2 tsp. minced garlic
2 Tbsp. coconut oil
1 jalapeno pepper, half sliced and half diced (save half of the pepper in sliced form for the cornbread topping)
1 4 oz. can green chilis
1 10 oz. can enchilada sauce (or homemade)
1/2 cup frozen chopped spinach, thawed and drained of excess water
1 tsp. chili powder
2 tsp. turmeric
2 tsp. cumin
1/2 tsp. salt
1 8.5 oz. box Jiffy cornbread mix
1/3 cup low fat milk
1 large egg
Heat the coconut oil in a large skillet over medium heat. Add the chopped onion and minced garlic to the pan. Saute for 5-6 minutes, stirring occasionally. Add half of the diced jalapeno and saute for 1 more minute. Add the chicken breasts cubes, 1/2 cup chopped spinach, chili powder, turmeric, cumin, and salt. Saute over medium heat until the chicken is almost cooked through, roughly 6-7 minutes. Add the can of green chilis and 10 oz. of enchilada sauce. Bring to a slow simmer, then turn off the heat.
Transfer the chicken mixture into a prepared 5 x 12 casserole dish. Preheat oven to 350 degrees. Prepare the Jiffy cornbread mix in a medium bowl. Add the Jiffy cornbread mix, milk, and egg and mix just until combined. Do not overmix or the cornbread can become tough. Pour the cornbread mixture over the chicken mixture in the dish and spread evenly on top. Place the reserved jalapeno slices randomly in the cornbread mixture for presentation.
Bake for 25-30 minutes until cornbread is just set. Serve immediately. Also makes great leftovers the next day.
Linking up with Katie for Marvelous Monday
Do you like casseroles?
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