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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.

15 minutes
45 minutes
60 minutes


  • 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


  • Mexican crema
  • Chopped tomatoes
  • Sliced jalapeño peppers
  • Sliced black olives


  1. Heat oven to 375°F. In 12-inch cast iron skillet over medium-high heat, heat oil.
  2. Add onion and diced jalapeño pepper. Cook 5 minutes or until the onion is translucent. Remove from heat.
  3. Stir enchilada sauce, chicken, black beans, and 1 cup Mexican cheese into onion mixture.
  4. In separate bowl, whisk together corn muffin mix, milk and egg until combined and smooth. Spoon mixture on top of chicken mixture to cover.
  5. 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.