Green Enchilada Cornbread Casserole

Lynn Socko


This is a tasty twist on traditional green enchiladas.


★★★★★ 2 votes

1 Hr 10 Min
25 Min



  • 1 c
  • 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
  • 1 1/2 c
  • 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

  • 1 lb
    tomatillos, fresh
  • 2 clove
    garlic, skin on
  • 1
  • 1-2
  • 1 small
    sweet onion
  • 1 c
    chicken broth, low salt
  • 4 oz
    can chopped green chiles
  • 1 tsp
    lime juice
  • 1/2 tsp
    mexican oregano

  • ·
    diced onion, tomato, cheese, cilantro, sour cream

How to Make Green Enchilada Cornbread Casserole


    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).
    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.

Printable Recipe Card

About Green Enchilada Cornbread Casserole

Main Ingredient: Chicken
Regional Style: Mexican
Hashtag: #enchilada

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