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
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Originally published April 9, 2015.
This recipe sounds so delicious! Would love to win some cast iron1
I love all things Mexican Food! This casserole looks out of this world yummy!
I love all the flavor and ingredients you packed into this cornbread casserole! It looks absolutely amazing!
How interesting…cornbread casserole…it sure looks delicious Christin…something new for me to try.
Have a great rest of the week 🙂
oooh this looks delicious! I bet it will work with turkey too. I’ve got a turkey breast in the crockpot as I write this and always looking for ways to repurpose the leftovers.
Haven’t tried yet but my mouth is watering just reading it.thanks so much
Oh yum! That looks great (and doable!) – I pinned.
This looks so delicious! I’m definitely trying this.
Okay.. how have I never tried cornbread before?? This looks so good!!
This is so yummy and seems so delicious and perfectly made too. Thanks for bringing it up dear!
This recipe looks good. Trying very soon!
Mexican cornbread is the one bread my son-in-law will eat. Thanks for a new recipe
That looks delicious.
I want to face plant into this pan of Mexican Chicken Cornbread Casserole! It looks seriously amazing. Adding this to our menu soon!
I love cornbread casseroles, especially Mexican ones! This sounds so creamy and delicious!
This is my kind of casserole! Comforting and full of flavor!
I adore cornbread! Your skillet is exactly what I like to eat for dinner!
This reminds me of a chicken tamale, looks great!
This is such a genius way to turn cornbread into a complete meal! Love that creamy chicken filling! Adding this one to the menu for next week! 🙂
I love cornbread casseroles! They’re always so filling and delicious. This Mexican version sounds fantastic! And my husband would love this, too. Pinned!
I don’t like sour cream. Can you taste it a lot? Or could I use cream of mushroom soup instead? The recipe looks divine and I can’t wait to try it!