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green enchilada cornbread casserole

(2 ratings)
lynnsocko avatar
Recipe by
Lynn Socko
@lynnsocko
San Angelo, TX

This is a tasty twist on traditional green enchiladas.

►
(2 ratings)
yield 6 -8
prep time 1 Hr 10 Min
cook time 25 Min
method Bake

Ingredients For green enchilada cornbread casserole

  • CORNBREAD MIX
  • 1 c
    cornmeal
  • 1 c
    flour, all purpose
  • 1 Tbsp
    sugar or splenda
  • 4 tsp
    baking powder, sodium free
  • 1 tsp
    black pepper
  • 1/2 tsp
    salt, lower sodium sea salt
  • 1 tsp
    garlic granules
  • 1
    egg
  • 1 1/2 c
    milk
  • 1 c
    sweet onion, diced
  • 1
    poblano, diced
  • 1
    jalapenos, fresh, diced
  • 1 c
    cilantro, fresh, diced
  • 4 oz
    can chopped green chiles
  • 2 c
    mexican cheese, grated
  • 2 c
    chicken, cooked and diced or shredded
  • SAUCE
  • 1 lb
    tomatillos, fresh
  • 2 clove
    garlic, skin on
  • 1
    poblano
  • 1-2
    jalapenos
  • 1 sm
    sweet onion
  • 1 c
    chicken broth, low salt
  • 4 oz
    can chopped green chiles
  • 1 tsp
    lime juice
  • 1/2 tsp
    mexican oregano
  • GARNISH
  • diced onion, tomato, cheese, cilantro, sour cream

How To Make green enchilada cornbread casserole

  • 1
    MAKE AHEAD SAUCE: Remove husks from tomatillos and cut in half. Remove stems from jalapenos and poblano and seeds from jalapeno if desired to reduce heat. Place all on baking sheet along with garlic cloves (skin on), and onion cut into quarters. Roast in 300° for about 1 hr.
  • 2
    Place roasted veggies in food processor with about 1 tsp of sugar and 1/2 tsp. of salt, 1 tsp. lime juice, and 1/2 tsp. of Mexican oregan and 1-2 cups of water. Amount of water will depend on how fluid you want you sauce. Turn on high and blend until veggies break down to sauce.
  • 3
    Add warm chicken broth and add to tomatillo sauce, and simmer for about 15 min. Leave on warm setting till ready to serve. (You can make this a day or two ahead of time and keep refrigerated till needed).
  • 4
    FOR CORNBREAD: Remove stem from poblano and jalapeno, remove seeds to reduce heat level and dice. Dice 1 small sweet onion. Chop cilantro. Shred or chop cooked chicken. Set aside. Grate cheese, set aside.
  • 5
    In mixing bowl combine cornmeal, flour, sugar, baking powder, salt, pepper, granulated garlic. Add milk and egg and mix just until combined. Now add diced veggies, cheese and chicken and mix together.
  • 6
    Pour into oil sprayed (greased)baking dish or oven proof skillet, 9x13.
  • 7
    Bake at 425° for 25 to 30 min.
  • 8
    Allow cornbread to cool for a few minutes. Once cut and served, pour sauce over top. Add additional cheese and/or chopped veggies.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

Categories & Tags for Green Enchilada Cornbread Casserole:

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