Our Chicken Enchilada Cornbread Pie Recipe is quick and easy, one pot, southern dinner recipe the whole family will love! Today’s cornbread chicken enchilada casserole is loaded with chicken, cilantro, green enchilada sauce, chiles, white corn, beans, pepper jack cheese and topped with a Martha White® Cornbread Mix!  

YAY!! It’s Fit Friday! We love hangin’ out with Miss Nichole from Pure Clean Coaching.

Why we love Chicken Enchilada Cornbread Pie Recipe

I have a soft spot for good ole’ southern cooking. I guess it’s because I lived in Texas for several years. One of my favorite parts was exploring some of the cuisines of the south! I got to taste some serious BBQ’s meats with baked beans and cornbread on the side!

I’m a lover of cornbreads- so naturally Martha White® Cornbread Mix is a staple in my pantry. Today’s recipe is moist and the perfect combination of both savory and sweet! Our Chicken Enchilada Cornbread Pie a sure dinner-winner for the whole family.  

Ingredients in Chicken Enchilada Cornbread Pie Recipe

• Martha White Corn Bread Mix
• super sweet white corn
• chili powder
• milk
• eggs
• Chicken Enchilada Filling:
• shredded chicken breast
• mild green chile enchilada sauce
• fire roasted diced green chiles
• great northern beans
• pepper jack cheese
• fresh cilantro
• sea salt, cumin powder, chili powder
• fresh lime juice
• Toppings:
• avocado
• queso fresco cheese

How to make Chicken Enchilada Cornbread Pie Recipe

• Preheat oven 425 degrees F.
• Coat large oven safe skillet or dutch oven with cooking spray; set aside.
• Combine corn bread, white corn, 1/2 teaspoon chili powder, milk, and eggs in a mixing bowl and mix just until combined; set aside.
• In separate bowl combine chicken, enchilada sauce, green chiles, beans, cheese, cilantro, salt, cumin, chili powder, lime juice; mix.

• Pour half of corn bread mixture into prepared pan, evenly spread chicken mixture over it, top with remaining remaining corn bread mixture.
• Place in oven and bake 30-40 minutes or until top is nicely browned and toothpick removes almost clean.
• Let cool for 10 minutes, slice, and serve with desired toppings.
• Enjoy your Chicken Enchilada Cornbread Pie Recipe!

Fit Friday with Nichole

The sun is shining and the weather is perfect for getting outside in the morning for a run or workout. I hope you all are loving it as much as I am! I know Joey, my lab, is much happier with our morning runs these days.  Although, I also know that he is eagerly waiting for snowy runs. 

This week we are hitting the track for a fun and sweaty workout. Drop the kids, grab a friend, and head to a track or trail near by. I generally refer to these workouts as track workouts, but I have a few people that have reached out saying that they get it done right in the neighborhood or on a nearby running trail. I love it! 

Today will not require any equipment other than a good pair of shoes and a water bottle, so head where ever you feel comfortable. We are going to be combining running and plyos. The trick here is going to be pushing the running but not sprinting it, you need to make sure you have enough gas in the tank for the plyo movement as well. After each round take a  minute to catch your breath, a slow walk is my preference. 

Yield: 8

Chicken Enchilada Cornbread Pie Recipe

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Our Chicken Enchilada Cornbread Pie Recipe is quick and easy, one pot, southern dinner recipe that the whole family will adore! 

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Ingredients

• 2 (7 ounce) Martha White Corn Bread Mix
• 1 (11 ounce) can super sweet white corn
• 1/2 teaspoon chili powder
• 1 cup milk
• 2 eggs
• Chicken Enchilada Filling:
• 3 cups cooked, shredded chicken breast
• 1 (10 ounce) mild green chile enchilada sauce
• 1 (4 ounce) fire roasted diced green chiles
• 1 (15 ounce) great northern beans
• 1 1/2 cups pepper jack cheese
• 1/4 cup fresh cilantro, chopped
• 1/2 teaspoon sea salt
• 1 teaspoon cumin powder
• 1/2-3/4 teaspoon chili powder
• 1 tablespoon fresh lime juice
• Toppings:
• 1 avocado, cubed
• 1/2 cup queso fresco cheese

Instructions

1. Preheat oven 425 degrees F.
2. Coat large oven safe skillet or dutch oven with cooking spray; set aside.
3. Combine corn bread, white corn, 1/2 teaspoon chili powder, milk, and eggs in a mixing bowl and mix just until combined; set aside.
4. In separate bowl combine chicken, enchilada sauce, green chiles, beans, cheese, cilantro, salt, cumin, chili powder, lime juice; mix.
5. Pour half of corn bread mixture into prepared pan, evenly spread chicken mixture over it, top with remaining remaining corn bread mixture.
6. Place in oven and bake 30-40 minutes or until top is nicely browned and toothpick removes almost clean.
7. Let cool for 10 minutes, slice, and serve with desired toppings.
8. Enjoy your Chicken Enchilada Cornbread Pie Recipe!

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 384Total Fat: 21gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 123mgSodium: 667mgCarbohydrates: 21gFiber: 4gSugar: 3gProtein: 29g

More Southern Recipes

• Sweet Potato Pie
• Chicken and Smoked Sausage Gumbo with Rice
• Southern Black Beans and Rice Recipe
• Mint Julep Recipe
• Creamed Peas and New Potatoes
• Chicken and Smoked Sausage Gumbo with Rice
• Panfried Catfish with Sweet Chili Garlic Sauce
• White Texas Sheet Cake
• Essence Creole Seasoning
• Brisket with Rosemary Potato Hash
• Southwest Chicken and Rice
• Jalapeno Honey Cornbread
• Grilled Southern Pork Loin Recipe

Be sure to add our Chicken Enchilada Cornbread Pie Recipe to this weeks menu!

One more thing before you go…

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Love Always,

Nichole, Ruthie, & Madeliene