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.
This recipe is amazing! I have a large cast iron skillet I used for everything so I ended up using 2 boxes of cornbread instead of one as well as boiling 3 chicken breasts in advance and shredding them. I also added a small can of green chilies to the cornbread along with the cheese. It smells amazing and even tasting the chicken mixture before I put it in the oven, it tastes stupendous! Definitely going to be a go to weeknight meal from now on. Very easy to make, 12/10 recommend. 🙂
I substituted 1/4 of the sour cream with ranch dressing and used southern canned okra tomates & corn for the plain canned corn. I didn’t have any corn bread mix so I made it from scratch and had a lil bit left over so I baked a lil mini cornbread on the side. Turned out really good.
I was hesitant to make this, but feeling a bit adventurous. SO glad I went for it. This was SO good. I followed a few suggestions in the remarks and added black beans, hot diced green chilis, and salsa verde, and I did have to bake it about 20 mins longer, maybe because I used gf cornbread mix. It makes SO much, it’s just the 2 of us, I will be freezing a bunch, which is a good thing. Thanks for sharing.
Hi Lisa, what brand of cornbread mix did you use? I need to use gf as well and I’m just learning
I used bobs red mill if that helped! I followed package directions but did add the extra egg from the recipe. Came out perfect!!
Absolutely yummy! I added a can of black beans and used hamburger. This is now one of my favorite recipes. Definitely a keeper!!!
This. was. amazing!!! The only modification I made was using 1/2 container of cream of chicken soup in lieu of the sour cream since “just running to the store” for one item is out of the question at the moment. Oh and I used gluten free cornbread. THANK YOU for giving me a bright spot in my day and next day for leftovers! Any sort excitement is welcomed right now!
I made this last night – really easy and really yummy. I did not include the Rotel tomatoes but did put in a can of green chilies and used spicy Taco seasoning – gave it a nice kick. Thanks so much for a yummy dinner.
I’ve made this a bunch. I’ve tweaked it a bit over time so give the following changes a try:
Add one sauteed onion
Drain the Rotel and add a small can of green enchilada sauce or salsa verde
Add a 15 oz can of black beans
Seeing the comment above about using ground beef makes me want to add chorizo next. This is such a versatile recipe you can do a lot with it.
I made this and really enjoyed the filling. I used the recommended cornbread brand and thought it was a bit bland. Will probably make again and use Jiffy brand instead. Overall, good recipe though!
I added a can of green chilies, about an extra Tbsp of taco seasoning, small can of jalapeños to the cornbread mix! This is the best Mexican recipe out there!! Amazing!!!
I used hamburg instead of chicken…..Loved it!! I ate half of it for lunch and the other half for supper. It’s all gone but will be making it again.
That’s good to know Carl. Will have to try it with hamburger soon!
I don’t understand the 489 kcal. Does that mean 489,000 calories?