Are you craving a mouthwatering meal that combines the bold flavors of Mexican cuisine with the comforting warmth of a homemade casserole? Look no further! This Mexican Chicken Cornbread Casserole is about to become your new favorite weeknight dinner that will have everyone at the table begging for seconds. Imagine a perfect blend of tender shredded chicken, hearty black beans, sweet corn, and zesty salsa, all topped with a golden, cheesy cornbread crust that's crispy on the outside and perfectly moist on the inside.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 2 cups cooked chicken, shredded
- 1 can corn, drained
- 1 can black beans, drained and rinsed
- 1 cup salsa
- 1 box cornbread mix
- 1/2 cup shredded cheese
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). This will ensure that the casserole cooks evenly and the cornbread rises properly.
- In a large mixing bowl, combine the shredded cooked chicken, drained corn, drained and rinsed black beans, and salsa. Stir until all the ingredients are well mixed.
- Add the cumin, salt, and pepper to the chicken mixture. Adjust the seasoning to your taste, mixing thoroughly to ensure even distribution of flavors.
- Prepare the cornbread mix according to the package instructions. Usually, this involves combining the cornbread mix with water or milk and possibly an egg. Stir until just combined; do not overmix.
- In a greased 9x13 inch baking dish, spread the chicken and bean mixture evenly across the bottom.
- Pour the prepared cornbread batter over the chicken and bean mixture, spreading it gently to cover the top evenly.
- Sprinkle the shredded cheese over the top of the cornbread batter to create a cheesy crust.
- Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
- Once baked, remove the casserole from the oven and let it cool for about 5 minutes before serving. This will help it set and make it easier to cut into portions.
- Serve warm, garnished with additional salsa, sour cream, or fresh cilantro if desired. Enjoy your delicious Mexican Chicken Cornbread Casserole!
Tips
- Use leftover rotisserie chicken or quickly shred chicken breasts for a time-saving preparation.
- For extra flavor, try using pepper jack cheese instead of regular shredded cheese to add a spicy kick.
- Make sure to drain corn and black beans thoroughly to prevent the casserole from becoming watery.
- Don't overmix the cornbread batter - a few lumps are okay and will help keep the topping tender.
- For a crispy top, broil the casserole for 1-2 minutes at the end of cooking, watching carefully to prevent burning.
- Customize the heat level by choosing mild, medium, or hot salsa according to your preference.
- This casserole freezes beautifully - prepare two and save one for an easy future meal.
- Serve with additional toppings like fresh cilantro, sliced jalapeños, or a dollop of sour cream for extra flavor.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 25g
Fat: 16g
Saturated Fat: 5g
Cholesterol: 65mg
