#cornbreadcasserole

Cornbread Casserole

This Chicken Enchilada Cornbread Casserole is a tasty dish that combines the tastes of enchiladas with the comforting feel of cornbread. People who like chicken enchiladas and cornbread will love this!

Ingredients: 1 lb chicken breasts, cooked and shredded. 1 can 10 oz red enchilada sauce. 1 can 15 oz whole kernel corn, drained. 1 can 15 oz black beans, drained and rinsed. 1 cup shredded cheddar cheese. 1 box 8.5 oz cornbread mix. 1/3 cup milk. 1 egg. 1/4 cup chopped cilantro optional. Salt and pepper to taste.

Instructions: Preheat oven to 375F 190C. In a large bowl, combine shredded chicken, enchilada sauce, corn, black beans, and half of the shredded cheese. Mix well. Transfer the mixture into a greased 9x13 inch baking dish, spreading it out evenly. In another bowl, prepare the cornbread mix according to package instructions by combining the mix with milk, egg, and chopped cilantro if using. Mix until just combined. Pour the cornbread batter evenly over the chicken mixture in the baking dish. Sprinkle the remaining shredded cheese on top of the cornbread batter. Bake in the preheated oven for 25-30 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean. Remove from the oven and let it cool for a few minutes before serving. Slice and serve warm, optionally garnished with extra cilantro and a dollop of sour cream.