Chicken Enchilada Cornbread Pie
Who says Enchiladas have to be rolled in a tortilla? This skillet dinner is perfect for back to school schedules and cold weather comfort food.
6
15 minutes
45 minutes
60 minutes
Ingredients
- 2 teaspoons oil
- 1 small white onion, diced
- 1 jalapeño pepper, seeded and diced
- 2 cups LA VICTORIA® Red Enchilada Sauce Mild
- 2 cups shredded cooked chicken
- 1 (15-ounce) can black beans, drained
- 1 1/2 cups shredded Mexican cheese, divided
- 1 (8.5-ounce) package corn muffin mix
- 1/3 cup milk
- 1 egg
SUGGESTED TOPPINGS
- Mexican crema
- Chopped tomatoes
- Sliced jalapeño peppers
- Sliced black olives
Directions
- Heat oven to 375°F. In 12-inch cast iron skillet over medium-high heat, heat oil.
- Add onion and diced jalapeño pepper. Cook 5 minutes or until the onion is translucent. Remove from heat.
- Stir enchilada sauce, chicken, black beans, and 1 cup Mexican cheese into onion mixture.
- In separate bowl, whisk together corn muffin mix, milk and egg until combined and smooth. Spoon mixture on top of chicken mixture to cover.
- Bake 20 to 25 minutes or until the cornbread topping is set and the edges are beginning to brown. Top with remaining 1/2 cup shredded cheese. Bake 5 minutes longer or until cheese is melted. Serve with suggested toppings.