Description
A comforting one-pan Tex‑Mex delight featuring a creamy, cornbread-style base made with Jiffy mix, layered with tender shredded chicken, zesty enchilada sauce, melty Mexican cheese, and a hint of green chiles—perfect for cozy weeknight dinners.
Ingredients
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8.5 oz box Jiffy cornbread mix
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2 tbsp taco seasoning (divided)
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⅔ cup Mexican crema
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1 large egg
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14.75 oz can cream‑style corn
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2 tbsp unsalted butter (melted)
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7 oz chopped green chiles (drained)
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10 oz can enchilada sauce (divided)
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2 cups shredded cooked chicken
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2 cups shredded Mexican cheese
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Chopped fresh cilantro (optional, for garnish)
Instructions
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Preheat your oven to 400 °F (204 °C).
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In a large bowl, mix Jiffy cornbread mix, ½ tbsp taco seasoning, crema, egg, cream‑style corn, melted butter, and green chiles until just combined.
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Pour batter into a greased pie plate or ovenproof skillet; bake for 20–30 minutes until almost set and lightly golden Pinch of Yum.
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Meanwhile, toss the shredded chicken with the remaining 1½ tbsp taco seasoning.
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When the crust is ready, pierce it all over with a fork. Pour part of the enchilada sauce over it, then layer seasoned chicken on top and pour the remaining sauce. Sprinkle the shredded cheese evenly.
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Return to oven and bake another ~15 minutes until cheese melts Pinch of Yum.
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Let it rest for 5 minutes before serving; garnish with cilantro if desired.
Notes
The cornbread layer should be moist and pudding‑like—it may seem soft but will hold together
Feel free to substitute with rotisserie chicken for convenience or adjust spice levels using jalapeño or hot chiles
- Prep Time: About 15 minutes
- Cook Time: Approximately 35–45 minutes total (20–30 for crust + ~15 for topping)
- Category: Main Dish, Casserole
- Method: Baking (one‑skillet/pie‑style)
- Cuisine: Mexican / Tex‑Mex