Pantry Friendly Cornbread Enchilada Casserole

This Cornbread Enchilada casserole is incredibly pantry friendly! I love that you use a box of Jiffy mix to top it off! The sauce is made with canned tomato sauce so it’s super easy to throw together! And it’s not spicy (of course kick it up a notch with some cayenne if that’s your jam!), my kids adored this!

As always, please share your own recommendations on how to make this dish healthier, more kid friendly, swap ideas, and budget shopping tips in the comments!

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Cornbread Enchilada Casserole

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• Author: Maria
• Total Time: 55 minutes
• Yield: 6 1x

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Ingredients

Units USM Scale 1x2x3x

• 2 8oz cans of tomato sauce
• 1/2 a package taco or fajita seasoning
• 2 teaspoons chili powder
• 1 pound of chicken tenders (tendons removed) or 2 cans of drained canned chicken, or 2 cups of shredded chicken
• 1 package of Jiffy corn bread mix
• 1 egg
• 1/3 cup milk
• 1 can of black beans
• 3 tablespoons cream cheese
• 1 cup of shredded cheddar cheese
• Sour cream and cilantro for topping (optional)

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Instructions

1. Preheat the oven to 375 degrees.
2. Heat the tomato sauce, taco seasoning, and chili powder in a sauce pan over medium heat.
3. Season the chicken with salt and pepper and cook in a large frying pan over medium heat.
4. Once the chicken is cooked add the tomato sauce and shred the chicken.
5. Cook the sauce and chicken for a few minutes while you mix the jiffy corn bread mix, egg, and milk.
6. Add the drained can of black beans, cream cheese, and shredded cheddar to the chicken and sauce. Mix well until everything is melted and blended.
7. Grease a 9×13 pan and add the chicken mixture.
8. Top with the Jiffy batter and cover evenly.
9. Bake for 30 minutes until the crust is brown and cooked through. 
10. Cut into slices and serve with sour cream and cilantro (optional)

• Prep Time: 10
• Cook Time: 45

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