Description
A hearty one-pan meal featuring a zesty chicken enchilada base topped with a golden, buttery cornbread crust.
Ingredients
Scale
- 3 cups shredded cooked chicken
- 2 cups enchilada sauce
- 1/2 cup sour cream
- 2 cups shredded cheddar cheese, divided
- 1 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 4 tablespoons melted butter
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish.
- In a large bowl, stir together the shredded chicken, enchilada sauce, and sour cream until well combined.
- Spread the chicken mixture evenly into the bottom of the greased baking dish.
- Sprinkle 1 cup of shredded cheddar cheese evenly over the chicken layer.
- In a separate mixing bowl, whisk together cornmeal, flour, baking powder, and salt.
- Stir the buttermilk and melted butter into the dry cornmeal mixture until just combined.
- Spoon the cornbread batter over the cheese layer and spread carefully to the edges.
- Bake for 25-30 minutes or until the topping is golden brown and a toothpick comes out clean.
- Remove from oven and let rest for 10 minutes before slicing and serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American-Mexican Fusion