This Mexican Chicken Cornbread Casserole has a creamy chicken filling and a cheesy cornbread top. It makes a wonderful weeknight meal and can be made start to finish in 30 minutes.
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Only 8 Ingredients
Only 8 ingredients are needed for this easy weeknight recipe. The creamy chicken filling is a simple mixture of rotisserie chicken, canned corn, taco seasoning, rotel tomatoes, and sour cream.
For my casserole I used a packet of Martha White® Cotton Country Cornbread (6-ounce), but Martha White® makes a variety of cornbread mixes that could be used.
Use Rotisserie Chicken
To make this Mexican Chicken Cornbread Casserole super quick, easy, and stressfree, I used shredded chicken form a rotisserie chicken.
Mexican Chicken Cornbread Casserole Recipe Tip
If you remove the chicken from the bone right when you get home from the store and the meat is still warm, it is much quicker and easier to do. If I’m not going to use it right away, I put the meat in a large ziptop bag for later and pop it in the fridge.)
How To Make
I place the chicken in a bowl along with a small, drained can of corn, a can of Rotel diced tomatoes and green chilies, a packet of taco seasoning, 1 cup sour cream, and 1 cup Cheddar Jack (or just Cheddar) cheese. Give it a stir and transfer it to a 10-inch cast iron pan or an appropriately sized casserole dish.
In another bowl, (or you can reuse the same one if you do a good job of scraping all the chicken mixture out!), combine the Martha White® cornbread mix, 1 egg, whatever liquid the package calls for, and 1 cup of shredded Cheddar Jack cheese you used in the filling. Mix it together, pour on top of the filling, pop in the oven. About 25 minutes later you have a hot, delicious supper and barely any dishes to clean!
Variations and Substitutions
- Add 1 cup of rinsed and drained black beans to the filling.
- Add a finley diced jalapeno to the filling or you can scatter sliced jalapeno on top of the cornbread batter before baking.
- Use 1 pound of cooked and crumbled ground beef in pplace of chicken.
How To Store Leftovers
Store leftovers in an airtight container in the refrigerator for 3 days. Reheat in the microwave.
Equipment Needed
You will need a 10-inch cast iron skillet for this recipe.
There are a million things you can do with cornbread besides using it to mop up your potlikker. Just look at the amazing pot luck recipes below.
Cornbread Waffles with Chili & Fixins’ from Brandi of The Country Cook
Cornbread Pan Sandwiches from Christy of Southern Plate
Kickin’ Crab Corn Muffins from Melissa of Melissa’s Southern Style Kitchen
Cheesy Chorizo Cornbread from Paula of Call Me PMC
Stuffed Peppers with Cornbread Crust from Robin of Add a Pinch
Mom’s Mexican Cornbread from Stacey of Southern Bite
Taco Cornbread Muffins from Stephanie of Plain Chicken
Mom’s Meaty Cornbread Skillet from Tina of Mommy’s Kitchen
More Mexican-Style Chicken Recipes
- Mexican Chicken and Rice Casserole
- One Pot Chicken Tortilla Pie
- White Chicken Enchilada Casserole
- Slow Cooker Chicken Tortilla Soup
- Chipotle Chicken Enchilada Skillet
- One Pot Creamy Chicken Enchilada Skillet
Watch the video below to see how to make this recipe.
Mexican Chicken Cornbread Casserole
Equipment
Ingredients
- 3 cups shredded cooked chicken,, I use a rotisserie chicken
- 1 (11-ounce) can corn,, drained
- 1 (10-ounce) can Rotel diced tomatoes with green chilies,, NOT drained
- 1 packet taco seasoning,, I use low sodium
- 1 cup sour cream
- 2 cups shredded Cheddar Jack or Cheddar Cheese,, divided
- 1 (6 or 7 ounce) packet Martha White cornbread mix
- 1 egg,, lightly beaten
Instructions
- Preheat oven to 375 degrees.
- In a bowl, mix together chicken, corn, diced tomatoes, taco seasoning, sour cream, and 1 cup of cheese.
- Transfer into a 10-inch cast iron pan or a casserole dish that is approximately the same size.
- Mix together cornbread mix, whatever liquid your cornbread packet calls for, egg, and remaining cheese. Pour on top of chicken mixture.
- Place in oven and bake for about 25 minutes. Let cool slightly before cutting into wedges.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally published April 9, 2015.
Wow, fast, easy and we LOVED it!! Other than my canned corn being Mexican corn, I followed the recipe exactly. I’m sure there are many variations you can try (which makes this recipe nice!) but as is was perfect. Thanks for a quick and yummy meal!
Any thoughts on how i can make this vegetarian ? What can i sub in for the chicken ? I want to make the regular recipe and then one vegetarian for a dinner party. Sounds yummy and easy too !
I’m wondering if I can use Jiffy’s cornbread mix (it’s only under $1.00 at Walmart which is the only one cornbread mix I buy because it’s under 75¢ cents & it’s good & plus it’s also what my boyfriend usually eats, lol) for this recipe?
Delicious. My family loved it. I used Southwest Corn and my own cornbread recipe.
Delicious! Whole family loved it! Great as is, but I added drained and rinsed black beans, chopped green onions and a big handful of cilantro with about 4oz cream cheese to the mixture. Awesome. Thank you, Christin!
loved this recipe! Will make again!
Easy, fast, and tasty. I’m not the biggest fan of casserole type meals, but this went beyond my expectations. I will definitely make this again. Also, my kids are really picky, and they also loved it!
One of my husbands favorites! I use the hot rotels for a kiick
Taste was good but the cornbread didn’t cook throughout. The part next to the meat mixture was raw and I didn’t know until we sat down to eat.