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This chicken and cornbread casserole layers tender shredded chicken, black beans, corn, and green chiles in a smoky enchilada sauce, then tops it with a golden cornbread crust.
It bakes into a hearty Tex-Mex–style dish that’s easy to assemble but built from real ingredients. The result is a scratch-made casserole with bold flavor, creamy filling, and a fluffy cornbread topping that stays crisp at the edges.
A cross between our green chile tamale pie and pork skillet bake, this easy chicken casserole features all of the Mexican-inspired flavors we love, packed into one simple dish!
Here’s Why This Chicken and Cornbread Casserole Recipe Works
Layered flavor from the start: Onions, garlic, and taco spices are bloomed in oil before the sauce goes in, building depth from the very first step.
Sauce that clings, not runs: A touch of flour thickens the enchilada sauce so the filling stays juicy without turning soupy.
Cheese woven throughout: Sharp Cheddar is mixed into both the filling and the cornbread topping. Melty in the middle, toasty on top.
Cornbread built for casseroles: This from-scratch topping bakes sturdy and savory, not overly sweet, so it slices clean and soaks up the sauce.
Recipe Tips
Use shredded chicken: Rotisserie or leftover chicken works perfectly. Just shred it finely so it blends evenly into the filling. You can also use our Instant Pot chicken.
Simmer the sauce: Let it bubble for a few minutes to thicken and let the spices meld before stirring in the chicken.
Mix the batter gently: Stir the cornbread batter only until the flour disappears to keep it tender, not dense.
Check doneness with a toothpick: Insert it in the center; if it comes out clean, the cornbread is fully baked even if the top looks golden.
Rest before slicing: Give the casserole 10 minutes to cool slightly. It sets up and slices cleanly without falling apart.
Mexican Chicken Casserole
This Mexican chicken casserole layers tender chicken, beans, corn, and green chiles in a smoky enchilada sauce, then tops it with golden, cheesy cornbread. Baked until the edges are crisp and the center stays soft, it’s hearty, flavorful comfort food that’s easy to make with everyday ingredients, and just as tasty the next day.
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Chicken Cornbread Casserole
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Ingredients
Casserole
- 1 tablespoon vegetable oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 tablespoon taco seasoning, see notes
- 2 tablespoons all-purpose flour
- ½ teaspoon salt
- 1 (20 ounce) can enchilada sauce
- 3 cups shredded cooked chicken
- 1½ cups frozen corn kernels, or canned corn
- 1 (15 ounce) can canned black beans, drained
- 1 (7 ounce) can canned diced green chiles
- 1 cup grated Cheddar cheese
Cornbread Topping
- 1½ cups cornmeal
- 1 cup all purpose flour
- 3 tablespoons granulated sugar
- 2 teaspoons baking powder
- ¾ teaspoon baking soda
- 1½ teaspoons salt
- 1¼ cups buttermilk , or milk
- 6 tablespoons butter, melted
- 2 large eggs
- 1 cup grated Cheddar cheese
Instructions
For the Chicken Casserole
- Preheat the oven to 350°F.
- Spray a 13 x 9-inch casserole dish (3½ quart dish) with non-stick cooking spray.
- Heat the oil in a large 12-inch skillet or Dutch oven. Add the onion and cook until soft. Stir in the garlic and cook for 30 seconds until the garlic is fragrant. Add the seasoning blend, flour, and salt. Stir for 30 seconds to 1 minute then pour in the enchilada sauce. Cook, stirring constantly until slightly thickened, about 3 to 5 minutes.
- Remove from heat and stir in the shredded chicken, corn, beans, chiles, and cheese. Transfer the mixture to the casserole dish.
Make the Cornbread Topping
- Combine the cornmeal, flour, sugar, baking powder, baking soda, and salt in a medium-sized bowl.
- In a separate bowl, combine the milk, melted butter, and eggs.
- Fold the wet mixture into the dry mixture then fold in the shredded cheese.
- Pour the batter over the top of the chicken casserole and spread it out.
- Place in the oven and bake for 30 to 40 minutes or until a toothpick inserted in the center of the cornbread comes out clean. Let the casserole sit for 10 minutes before slicing.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
It looks very inviting and makes a perfect complete meal!