This post is sponsored by Sprouts. An enchilada bake that packs all the classic enchilada flavors and then some! Spicy chicken simmered in red enchilada sauce with tomatoes and green chilies topped with cheesy jalapeño cornbread. An enchilada casserole you won’t soon forget.
It’s been a gray and rainy winter here in Oakland lately. Luckily my friends at Sprouts have cooked up something spicy to keep us warm and happy. Sprouts is now offering their own brand of enchilada sauce.
I love all of Sprouts brand products from their meat to their spices and produce. And don’t get me started on their bulk bin and baking items. I think it’s safe to say that Sprouts is my favorite store.
The value and quality that you get for the price cannot be beat and that makes a big difference when you live in one of the most expensive areas in the entire country.
Enchiladas are not exactly a staple in our house. I love the flavors, but I never really have the patience for the prep. This is why I decided to make an enchilada bake instead. All the great spicy, warming flavor of enchiladas, but you don’t have to deal with rolling up (and in my case, ripping) tortillas.
Just simmer everything in a pan and then bake!
I opted for chicken for this particular enchilada casserole, but you can easily make it with ground beef or even vegetarian with just the beans.
First, I seasoned the meat with some Sprouts brand taco seasoning.
Tip: If you don’t have taco seasoning, it’s super simple to make your own with onion flakes, chili powder, cumin, garlic oregano, paprika and more.
Next comes the easy part. Brown the chicken on all sides and then add pretty much everything else to the pan and let it simmer.
I chose tomatoes with green chilies, black beans, more diced green chilies and of course, Sprouts red enchilada sauce. If you prefer green enchilada sauce or perhaps pinto beans over black beans then go for it! This is a very forgiving recipe, and allows a lot of room for customizing.
If you wanted to up your veggie game, peppers and onions would be great in this as well.
Every good casserole needs a great topping for a little bit of texture. I love to soak up all that spicy sauce with a bit of cornbread so I figured it would make things really easy if I just baked it all together in the same pan.
Of course Sprouts has everything you need for an awesome homemade cornbread. Cornmeal, flour, sugar, butter, milk and eggs. It’s seriously as easy to make as the pre-packaged box mix.
Oh yeah, you can’t forget the cheese either. No enchilada recipe is complete without some gooey cheese in the mix. I added mine to the top of the enchilada mix and into the cornbread topping mix for a little extra cheesiness.
The beauty of casseroles is that you can make them ahead of time. You can easily make this enchilada mix and freeze it for later. Then defrost and top with cornbread mixture when you’re ready to enjoy. I like to freeze mine into individual portions because I’m often cooking for only one.
I can’t think of a better meal for a gray and rainy day. Not only is this enchilada bake super tasty and comforting. It makes your whole house smell absolutely delicious as well. When your loved ones come in from the cold and wet, they’ll be greeted with a spicy and delicious welcome!
What kind enchilada combos would you cook up? Are you a chicken enchilada fan or more of a vegetarian?
As always, if you make this recipe, be sure to tag #betsylife on Instagram so I can see your creations.
Chicken Enchilada Bake
An enchilada bake that packs all the classic enchilada flavors and then some! Spicy chicken simmered in red enchilada sauce with tomatoes and green chilies topped with cheesy jalapeño cornbread. An enchilada casserole you won't soon forget.
- 1 lb chicken tenders
- 2 tablespoons taco seasoning
- 2 tablespoons olive oil
- 14.5 oz can diced tomatoes with chiles
- 14.5 oz can black beans drained and rinsed
- 4 oz can diced green chiles
- 16 oz jar Sprouts red enchilada sauce
- 1 cup shredded cheddar cheese
- 1/4 cup butter melted
- 1 cup milk
- 1 egg
- 1 1/4 cups cornmeal
- 1 cup all purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- thinly sliced jalapeños for garnish
Sprinkle taco seasoning over the chicken
Heat olive oil in a skillet over medium heat. Add chicken and cook, turning once, until chicken is cooked through.
Add diced tomatoes, black beans, green chiles and enchilada sauce to pan. Scrape the bottom of the pan to remove any browned bits. Bring mixture to a boil, and then reduce heat to simmer. Simmer for 10 minutes until sauce begins to thicken.
Preheat the oven to 400 degrees
Meanwhile, in a medium bowl whisk together melted butter, milk and egg. Add in cornmeal, flour, sugar, baking powder and salt. Stir until well combined. Mixture will not be perfectly smooth. Fold in ½ cup of shredded cheddar cheese.
Remove chicken mixture from heat and shred the chicken. Spoon mixture into individual ramekins, skillets or into one 8X8 casserole dish. Top mixture with remaining cheddar cheese.
Drop spoonfuls of the cornbread mixture over the top of the chicken. Use the back of a spoon to spread over the surface. Top with thinly sliced jalapeños and bake for 25 minutes or until cornbread topping is golden brown.
Garnish with avocado, cilantro or sour cream. Serve immediately.
You can easily make this enchilada mix and freeze it for later.