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Recipe: Chicken Enchilada Cornbread Casserole

| December 16, 2017 @ 5:00 am

By Stacey LittleSouthern Bite

I’m super excited to share another great one-pan meal with you today. I really love how easy the prep and clean-up is. Well, Heather loves how easy the clean-up is. We agreed when we got married that I’d do the cooking and she’d do the cleaning. Little did she know that I would one day create somewhat of a career in food for myself and she’d end up with the raw end of the deal. But hey, that “for better or worse” thing is serious!

Regardless of who cleans up at your house, this meal will create an easy night of washing and will fill bellies for sure. The cream-style corn gives the cornbread just a slight hint of sweetness that is perfect with the tangy enchilada sauce. Let’s make some.

Start by adding the vegetable oil to a 10-inch cast-iron skillet (or other oven-proof skillet of a similar size) and place it in the oven. Preheat the oven to 350 degrees. (Preheating the pan will give us a crusty edge just like cornbread.)Next, combine about 2 cups of shredded rotisserie chicken with 1/2 cup of the enchilada sauce. You are more than welcome to cook your own chicken and shred it. It’s just easier for me to buy a rotisserie chicken and shred it. Plus, I think the rotisserie chicken adds some great flavor here.

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