When comfort food meets Mexican-inspired flavors, magic happens in the kitchen. This Chicken Enchilada Cornbread Pie combines the hearty satisfaction of cornbread with the bold, spicy flavors of chicken enchiladas, creating a dish that’s perfect for family dinners, potluck gatherings, or any time you’re craving something extraordinary. This one-dish wonder layers fluffy cornbread with seasoned chicken and melted cheese, delivering maximum flavor with minimal cleanup.
Ingredients
For the Cornbread Base:
- 80ml (1/3 cup) milk
- 1 large egg
- 1 can (425g/15 oz) cream-style corn
- 1 box (240g/8.5 oz) cornbread muffin mix
- 1 can (115g/4 oz) chopped green chiles, drained
For the Enchilada Layer:
- 1 can (285g/10 oz) red enchilada sauce
- 280g (2 cups) cooked chicken breast, shredded
- 15ml (1 tablespoon) taco seasoning
- 115g (1 cup) shredded Monterey Jack or Mexican blend cheese
For Garnish:
- Green onions, sliced
- Fresh cilantro, chopped
- Sour cream
- Kosher salt to taste
- Freshly ground black pepper to taste
Step-by-Step Instructions
Preparation Time: 20 minutes
Cooking Time: 45-50 minutes
Total Time: 1 hour 10 minutes
Serves: 6-8 people
Step 1: Prepare Your Oven and Pan
Preheat your oven to 200°C (400°F). Generously grease a 23cm (9-inch) pie plate or deep-dish pie pan with nonstick cooking spray. This prevents sticking and ensures easy serving later. You can also use a cast iron skillet for a rustic presentation.
Step 2: Create the Cornbread Base
In a large mixing bowl, whisk together the egg and milk until well combined. Add the cream-style corn and mix thoroughly. The corn adds moisture and sweetness that perfectly balances the spicy elements. Gradually stir in the cornbread muffin mix until just combined, being careful not to overmix. Fold in the drained green chiles, which add a subtle heat and authentic Southwestern flavor.
Step 3: Bake the Initial Layer
Pour the cornbread mixture into your prepared pie plate, spreading it evenly with a spatula. Bake for 20-30 minutes, or until the cornbread is set and lightly golden on top. A toothpick inserted into the center should come out with just a few moist crumbs attached. The cornbread should be firm enough to support the toppings but still tender.
Step 4: Prepare for Flavor Absorption
Remove the cornbread from the oven and immediately use the handle of a wooden spoon to poke holes randomly across the surface. Make about 15-20 holes, each about 1.25cm (1/2 inch) deep. This crucial step allows the enchilada sauce to penetrate the cornbread, infusing it with flavor and preventing the layers from separating. Drizzle 120ml (1/2 cup) of the enchilada sauce evenly over the cornbread, letting it soak into the holes.
Step 5: Season the Chicken Mixture
In a separate bowl, combine the shredded chicken with the taco seasoning, mixing well to ensure even distribution of spices. Add the remaining enchilada sauce and 30g (1/4 cup) of the shredded cheese. Mix until the chicken is well coated and the mixture holds together. Taste and adjust seasoning with salt and pepper if needed.
Step 6: Assemble the Final Layer
Spoon the seasoned chicken mixture evenly over the sauced cornbread base, spreading it gently to avoid disturbing the cornbread layer. Sprinkle the remaining 85g (3/4 cup) of cheese evenly over the top, ensuring complete coverage for that perfect melted cheese finish.
Step 7: Final Bake and Rest
Return the pie to the oven and bake for an additional 15-20 minutes, until the cheese is melted, bubbly, and lightly golden. The internal temperature should reach 74°C (165°F) to ensure the chicken is properly heated through. Remove from the oven and let the pie rest for 5 minutes before serving. This resting period allows the layers to set and makes slicing much easier.
Step 8: Garnish and Serve
Cut into wedges and serve hot, garnished with sliced green onions, fresh cilantro, and dollops of sour cream. Additional toppings like diced avocado, pickled jalapeños, or hot sauce make excellent additions.
Nutritional Information
Per Serving (based on 6 servings):
- Calories: 420
- Protein: 28g
- Carbohydrates: 35g
- Fat: 18g
- Saturated Fat: 8g
- Cholesterol: 85mg
- Sodium: 890mg
- Fiber: 3g
- Sugar: 8g
Recipe Variations and Substitutions
Protein Alternatives
While chicken breast works beautifully, this recipe is incredibly versatile. Try using rotisserie chicken for convenience, or substitute with shredded pork, ground turkey, or even seasoned black beans for a vegetarian version. Leftover turkey from holiday meals makes an excellent alternative that adds richness to the dish.
Cheese Variations
Monterey Jack provides mild creaminess, but experiment with different cheese combinations. Sharp cheddar adds tangy boldness, while pepper jack brings extra heat. A Mexican cheese blend typically includes queso quesadilla, asadero, and manchego for authentic flavor. For a lighter option, use reduced-fat Mexican cheese blend.
Spice Level Adjustments
Control the heat level by choosing mild, medium, or hot enchilada sauce according to your preference. For extra heat, add diced jalapeños to the chicken mixture or use hot green chiles instead of mild ones. For those sensitive to spice, use mild enchilada sauce and omit the green chiles entirely.
Gluten-Free Version
Many cornbread mixes are naturally gluten-free, but always check labels. Use certified gluten-free cornbread mix and ensure your taco seasoning and enchilada sauce are gluten-free as well. Homemade taco seasoning using individual spices guarantees gluten-free results.
Make-Ahead Options
This dish can be assembled up to one day in advance. Prepare through step 6, cover tightly with plastic wrap, and refrigerate. When ready to serve, bake from cold, adding an extra 10-15 minutes to the cooking time until heated through and bubbly.
Storage and Reheating
Store leftover Chicken Enchilada Cornbread Pie covered in the refrigerator for up to 4 days. Individual portions reheat well in the microwave for 1-2 minutes, or reheat the entire dish covered in a 175°C (350°F) oven for 15-20 minutes until warmed through. The pie can also be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use fresh corn instead of canned cream-style corn?
While canned cream-style corn provides moisture and binding properties essential for the cornbread base, you can substitute with 240ml (1 cup) fresh corn kernels blended with 60ml (1/4 cup) heavy cream. However, the texture will be slightly different, and the cornbread may be less cohesive.
What if my cornbread mix requires different liquid measurements?
Cornbread mixes vary by brand, so always check the package directions first. If your mix calls for different liquid amounts, adjust the milk quantity accordingly while maintaining the egg and cream-style corn. The batter should be thick but pourable.
How do I know when the cornbread layer is properly baked?
The cornbread is ready when it’s set in the center and lightly golden on top. It should spring back lightly when touched and a toothpick inserted in the center should come out with just a few moist crumbs. Overbaking will make it dry and crumbly.
Can I make individual portions instead of one large pie?
Absolutely! Divide the cornbread mixture among 6-8 greased ramekins or muffin tins. Bake for 15-20 minutes, then proceed with the layering process. Individual portions make excellent party appetizers or portion-controlled servings.
What’s the best way to shred chicken for this recipe?
For perfectly shredded chicken, poach boneless chicken breasts in seasoned broth until cooked through, then use two forks to pull the meat apart. Alternatively, rotisserie chicken saves time and adds extra flavor. Avoid over-shredding, as you want some texture in the final dish.
This Chicken Enchilada Cornbread Pie represents the perfect marriage of comfort food classics with bold Southwestern flavors. The tender cornbread base absorbs the enchilada sauce beautifully, while the seasoned chicken and melted cheese create layers of satisfaction in every bite. Whether you’re feeding a family or entertaining guests, this show-stopping dish delivers impressive results with straightforward techniques. The combination of textures and flavors makes each slice a complete meal that’s sure to become a regular rotation in your dinner repertoire.