green enchilada cornbread casserole

Name: Green Enchilada Cornbread Casserole
Prep time: 1 h 10 min
Cook time: 25 min
Yield: 6
Cuisine: Mexican
Ingredients: ## CORNBREAD MIX; 1 cup(s) cornmeal; 1 cup(s) flour, all purpose; 1 tablespoon(s) sugar or splenda; 4 teaspoon(s) baking powder, sodium free; 1 teaspoon(s) black pepper; 1/2 teaspoon(s) salt, lower sodium sea salt; 1 teaspoon(s) garlic granules; 1 - egg; 1 1/2 cup(s) milk; 1 cup(s) sweet onion, diced; 1 - poblano, diced; 1 - jalapenos, fresh, diced; 1 cup(s) cilantro, fresh, diced; 4 ounce(s) can chopped green chiles; 2 cup(s) mexican cheese, grated; 2 cup(s) chicken, cooked and diced or shredded; ## SAUCE; 1 pound(s) tomatillos, fresh; 2 clove(s) garlic, skin on; 1 - poblano; 1-2 - jalapenos; 1 small sweet onion; 1 cup(s) chicken broth, low salt; 4 ounce(s) can chopped green chiles; 1 teaspoon(s) lime juice; 1/2 teaspoon(s) mexican oregano; ## GARNISH; - diced onion, tomato, cheese, cilantro, sour cream

(2 RATINGS)

48 Pinches 9 Photos

Lynn Socko

San Angelo, TX

Updated on Dec 30, 2012

This is a tasty twist on traditional green enchiladas.

Rate

prep time 1 Hr 10 Min

cook time 25 Min

method Bake

yield 6-8 serving(s)

Ingredients

CORNBREAD MIX
1 cup cornmeal
1 cup flour, all purpose
1 tablespoon sugar or splenda
4 teaspoons baking powder, sodium free
1 teaspoon black pepper
1/2 teaspoon salt, lower sodium sea salt
1 teaspoon garlic granules
1 - egg
1 1/2 cups milk
1 cup sweet onion, diced
1 - poblano, diced
1 - jalapenos, fresh, diced
1 cup cilantro, fresh, diced
4 ounces can chopped green chiles
2 cups mexican cheese, grated
2 cups chicken, cooked and diced or shredded
SAUCE
1 pound tomatillos, fresh
2 cloves garlic, skin on
1 - poblano
1-2 - jalapenos
1 small sweet onion
1 cup chicken broth, low salt
4 ounces can chopped green chiles
1 teaspoon lime juice
1/2 teaspoon mexican oregano
GARNISH
- diced onion, tomato, cheese, cilantro, sour cream

How To Make green enchilada cornbread casserole

Step 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.

Step 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.
Step 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).
Step 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.
Step 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.
Step 6

Pour into oil sprayed (greased)baking dish or oven proof skillet, 9x13.
Step 7

Bake at 425° for 25 to 30 min.
Step 8

Allow cornbread to cool for a few minutes. Once cut and served, pour sauce over top. Add additional cheese and/or chopped veggies.
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