Chicken Enchilada 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