Enchilada Bake

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Michelle Hanneman avatar
Recipe video made by Michelle Published on 10/22/2019, viewed by 263
yield6 portionstotal time45m

My mom used to make this recipe all the time growing up. It is so easy to whip up a cornbread mix to make this Mexican style pot pie. Just mix it up and pop it in the oven. Double check the cornbread mix and follow measurements on the box for the additional ingredients. Each brand of mix has slightly different measurements.

What you will need

2 Boneless Skinless Chicken Breasts

1 Onion

3/4 cup Enchilada Sauce

15 oz can Black Beans

1/2 cup Frozen Corn

3/4 cup Salsa

3/4 cup grated Cheddar

CORN BREAD

15-20oz corn bread mix

1 egg

1/4 cup vegetable oil

1 1/2 cup whole milk

(Nutritional facts 352 calories, 5.98 g fat, 64.58 g carbohydrates, 9.3 g protein, 15 mg cholesterol, 1242 mg sodium)

How to cook

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Gather all ingredients.

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Gather cornbread ingredients.

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Portion and prepare all ingredients.

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Make the cornbread by combining, milk, and oil.

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hile you prepare the other ingredients.

Add the egg and stir to combine. Mix with spatula until smooth. Set aside while you prepare the other ingredients.

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evenly and quickly on a skillet.

Cut the chicken breasts in half lengthwise so that you can brown them more evenly and quickly on a skillet.

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e pan and brown for 3-5 mins on each side. Add salt and pepper to each side.

Add a little bit of oil to a pan on medium high heat. Add the chicken to the pan and brown for 3-5 mins on each side. Add salt and pepper to each side.

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 pieces, adding the salt and pepper on both sides.

Flip the chicken and repeat the browning on the other side and on the other pieces, adding the salt and pepper on both sides.

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Cut the chicken breasts into small cubes.

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Chop the root and stem side off of the onion and chop into a small dice.

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slucent and slightly caramelized.

Saute the onions on the same pan as the chicken for 5 minutes or until translucent and slightly caramelized.

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n and drained black beans.

Add the sauteed onions to the bowl with the browned chicken. Add frozen corn and drained black beans.

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Add the enchilada sauce and salsa to the bowl as well and mix to combine.

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r this. Sprinkle the top with the shredded cheddar cheese.

Add the mixture to an oven-safe baking dish. I used a 2 quart pyrex dish for this. Sprinkle the top with the shredded cheddar cheese.

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la to cover the whole top.

Top the baking pan with the cornbread batter and spread around with a spatula to cover the whole top.

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Bake for 30 minutes in a 400 degree oven.

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