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Introduction

Tex-Mex Cornbread Enchilada Casserole

Discover the mouthwatering Tex-Mex Cornbread Enchilada Casserole that beautifully combines the warmth of cornbread with the zesty flavors of enchiladas. This easy-to-make dish is perfect for family dinners or gatherings and caters to both vegetarian and meat-lovers. Loaded with black beans, sweet corn, enchilada sauce, and topped with gooey cheese, it’s a flavorful, nutritious meal you’ll want to make again and again. Enjoy a delicious blend of flavors that will delight your taste buds!
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Ingredients
  

1 package ( cornbread mix (8.5 oz), plus ingredients for preparing according to package

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) sweet corn, drained

1 can (10 oz) enchilada sauce (red or green)

1 cup cooked shredded chicken (optional)

1 cup shredded cheddar cheese

1 cup shredded Monterey Jack cheese

1 medium onion, diced

1 bell pepper (red or green), diced

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon salt

1/4 teaspoon black pepper

Fresh cilantro, chopped (for garnish)

Sour cream or Greek yogurt (for serving)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare the Cornbread: In a large mixing bowl, combine the cornbread mix with the required ingredients according to the package instructions. Mix until just combined. Set aside.

      Sauté the Vegetables: In a large skillet over medium heat, add a splash of olive oil. Once hot, add the diced onion and bell pepper. Sauté for about 5 minutes, until the onion is translucent. Add the minced garlic, cumin, chili powder, salt, and pepper. Cook for another 2 minutes until fragrant.

        Combine the Filling: In the skillet, stir in the black beans, sweet corn, enchilada sauce, and shredded chicken (if using). Mix well and remove from heat.

          Layer the Casserole: In a greased 9x13 inch baking dish, pour half of the cornbread batter to form the bottom layer. Spread the filling mixture evenly over the cornbread layer. Pour the remaining cornbread batter over the top, spreading it evenly to cover the filling.

            Bake the Casserole: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the cornbread is golden brown and a toothpick inserted in the center comes out clean.

              Add Cheese: Remove the casserole from the oven and sprinkle the shredded cheddar and Monterey Jack cheese evenly over the top. Return to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.

                Cool & Serve: Let the casserole cool for about 10 minutes before slicing. Top with fresh cilantro and serve with sour cream or Greek yogurt on the side.

                  Prep Time: 15 minutes | Total Time: 1 hour | Servings: 8