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.
Ingredients
- 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
Instructions
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Sprinkle taco seasoning over the chicken
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Heat olive oil in a skillet over medium heat. Add chicken and cook, turning once, until chicken is cooked through.
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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.
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Preheat the oven to 400 degrees
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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.
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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.
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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.
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Garnish with avocado, cilantro or sour cream. Serve immediately.
Recipe Notes
You can easily make this enchilada mix and freeze it for later.