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
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2 teaspoons oil
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1 small white onion, diced
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1 jalapeño pepper, seeded and diced
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1 (16-ounce) jar LA VICTORIA® Al Pastor Enchilada Sauce
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2 cups shredded cooked chicken
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1 (15-ounce) can black beans, drained
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1½ cups shredded Mexican cheese, divided
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1 (8.5-ounce) package corn muffin mix
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1/3 cup milk
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1 egg
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Suggested toppings:
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Mexican crema, chopped tomatoes, sliced jalapeño peppers and sliced black olives
Directions
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1. Heat oven to 375°F. In 12-inch cast iron skillet over medium-high heat, heat oil.
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2. Add onion and diced jalapeño pepper. Cook 5 minutes or until the onion is translucent. Remove from heat.
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3. Stir enchilada sauce, chicken, black beans, and 1 cup Mexican cheese into onion mixture.
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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.
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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.