I’m super excited to share another great one-pan meal with you today! I really love how easy the prep and clean-up is. Well, Heather loves how easy the clean-up is. 🙂 We agreed when we got married that I’d do the cooking and she’d do the cleaning. Little did she know that I would one day create somewhat of a career in food for myself and she’d end up with the raw end of the deal. But hey, that “for better or worse” thing is serious! LOL!
Regardless of who cleans up at your house, this meal will create an easy night of washing and will fill bellies for sure. The cream style corn gives the cornbread just a slight hint of sweetness that is perfect with the tangy enchilada sauce. Let’s make some…
Start by adding the vegetable oil to a 10-inch cast iron skillet (or other oven-proof skillet of a similar size) and place it in the oven. Preheat the oven to 350° F. (Preheating the pan will give us a crusty edge just like cornbread.)
Next, combine about 2 cups of shredded rotisserie chicken with ½ cup of the enchilada sauce. You are more than welcome to cook your own chicken and shred it. It’s just easier for me to buy a rotisserie chicken and shred it up. Plus, I think the rotisserie chicken adds some great flavor here.
Next, make your cornbread batter by mixing the cornmeal with the salt, milk, eggs, chilies, and cream style corn. Stir until it is just combined.
Once the oven is preheated, carefully remove the pan and place it on a heat-proof surface. Pour about half of the cornbread batter into the pan. Seriously, be careful. It’s hot. Hot oil and skin – bad combination. 🙂
Top the batter with the chicken being cautious of the hot pan. (I’m reminding you, just in case.)
Next, sprinkle the drained and rinsed black beans over the chicken. Don’t like black beans? Use pinto beans or just leave them out.
Sprinkle the cheese over next. I like to use the coarsely shredded cheese here and not the finely shredded stuff. It seems to hold up better in the baking and stays cheesy.
Next, pour the remaining batter over the top and spread it evenly.
Return it to the oven and bake for 50 to 60 minutes, or until golden brown and cooked through. (It won’t be incredibly firm like cornbread because there’s a bunch of delicious junk in there.)
Remove from the oven and pour the remaining enchilada sauce over the top. Serve warm with a dollop of sour cream and even some cilantro if you like.
Ingredients
- 2 tablespoons vegetable oil
- 2 cups shredded rotisserie chicken
- 1 (10-ounce) can enchilada sauce, divided
- 1 cup self-rising cornmeal
- 1 teaspoon salt
- ¾ cup milk
- 2 eggs
- 1 (4.5-ounce) can diced green chilies
- 1 (14.75-ounce) can cream style corn
- 1 (15.25-ounce) can black beans, drained and rinsed
- 1 cup shredded Mexican blend cheese
Instructions
- Preheat the oven to 350°F. Place the oil in a 10" cast iron skillet and place it in the oven to preheat while you work.
- In a small bowl, mix the shredded chicken with ½ cup of the enchilada sauce and set aside.
- In a large bowl, mix the cornmeal, salt, milk, eggs, green chilies, and cream style corn together until just combined.
- Carefully remove the hot skillet from the oven and set it on a heatproof surface. Carefully pour about half of the cornbread mixture into the pan. Gently sprinkle the chicken over the mixture. Sprinkle the black beans over the chicken. Sprinkle the cheese over the black beans. Pour the remaining half of batter over the top and spread evenly. Return to the oven for 50 to 60 minutes or until golden brown and cooked through. Remove from the oven and pour the remaining enchilada sauce over the top. Serve warm.
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
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Entirely TOOOOO much cornbread. Will try again with half the bread.
As you can see in the pictures, it does have thick cornbread layer. Sorry, it didn’t hit the mark for you. You can certainly cut it down next go-round.
This is next on my list to try! It looks sooooo good. Your Ultimate Green Bean Casserole was out of this world! So absolutely fabulous! Everyone raved about it at Thanksgiving and I’ve given everyone your website. I’ve also added your cookbooks to my Christmas Wish List.
Thanks, Deb! Glad to hear everyone enjoyed the casserole! Hope you’ll enjoy this one, too!
Hey Stacey, I was looking for a quick meal to do with a left over rotisserie chicken and I found this recipe on your website. Full disclosure, I didn’t have any cornmeal so I cheated and used jiffy mix instead. But, I got to say. this was still a great meal. Keep ’em coming my friend.
Awesome! So glad it turned out great for you!
I made this tonight. I also didn’t have self rising cornmeal (and I didn’t see the comment about how to adjust for that) so I used 2 boxes of jiffy cornbread. One for under one for over. I added the green chilies and corn (regular canned, not creamed).
I also like more veggies. So I added bell peppers and onions with the beans.
It was so good.
Hubby had sour cream on his.
Made it in a 13 casserole dish. For the 2 of us, it’ll be a good 4 nights of food.
Sounds great! I’m sure the sweetness of Jiffy was the perfect complement to the filling! Glad to hear you enjoyed it!
This was so good. Wondering if you can freeze it? I have a lot leftover since it’s just my daughter and I.
Glad you enjoyed it! I’ve not tried freezing it, so I can’t say for sure. Seems like it should work though.
Can you make this without cheese?
Yeah, I suppose you could. Enjoy!
What can I do? There is no self- rising cornmeal to be found at the grocery.
You can use this recipe to make your own if you can’t get your hands on regular cornmeal: Can’t find self-rising cornmeal? Try this…For every 1 cup of self-rising cornmeal: Start with 1 cup of finely ground plain corn meal in a bowl. Remove 1 tablespoon of the cornmeal and return it to the bag. To the bowl add 1 tablespoon baking powder and 1/2 teaspoon salt. Mix together.
Thank you, making it tonight. ????
Hope you’ll enjoy it!!
Greetings from Muscle Shoals, AL! I found out about your site through Southern Plate, and I’m glad I did! What brand enchilada sauce do you like to use?
Also, where is the cheapest and best place to find rotisserie chicken? We have Walmart, Publix, and Sam’s club. I have actually seen day old marked down rotisserie chickens at Walmart before…
While I love Publix for groceries and excellent service, I find the most affordable and largest rotisserie chickens are at Sam’s Club.
Thanks so much!
Hello my Alabama neighbor! I’m really a fan of the Hatch brand of enchilada sauce!
USING ROTISSERIE CHICKEN…I TOTALLY AGREE ABOUT THE EASE I SHREDDING AND THE WONDERFUL FLAVORS AVAILABLE. I TRY TO USE THE CHICKEN JUICES WHENEVER POSSIBLE THANKS FOR A DELIGHTFUL RECIPE!!!!
It makes things so much easier! 🙂
Making tonight for dinner. We don’t like black beans so would pinto beans work ok?
Absolutely!
Not sure what you are supposed to do with the second, 2 tablespoons vegetable oil? Not sure if it is a duplicate or if part of the instructions were omitted?
I’m not sure where another 2 tablespoons came from. It’s just 2 tablespoons, no more.
Hi Stacey, I made this again tonight and this time I set out on the table shredded lettuce, some guacamole, salsa, and sour cream, thinking everyone could make a little side salad. But they just started layering all of that on top of the casserole, which I never thought of doing. I added some mini sweet peppers on the side and it was great. I talk about you and your site to everyone who will listen! lol
You are SO sweet, Susan! I appreciate you spreading the word and I’m just tickled you’re enjoying this casserole!
Stacey,
Your dishes are always a success and this one is no exception! kept going back to the stove and take more bites before putting the leftovers away. We loved it!
Awesome, Susan! That is so great to hear! Glad y’all enjoyed it!
Hi this sounds delicious! do you think it can be made in a casserole pan? Maybe a 13 x 9? thanks1
Sure! It’ll make for a thin casserole, but it can certainly be done. 🙂
A quick, easy, delicious dish……winner! Pinned. We have the same arrangement – I cook, he cleans! Makes for a happy mealtime! Thanks for sharing.
Yes it does! Enjoy!
This looks wonderful. I think I can even get my “chicken hater” hubby to eat this! He LOVES anything Mexican. Thanks for sharing the recipe.
Good luck with that! My family sure loved it!
This looks delicious! It’d be a fun Cinco de Mayo dish!
Kari
http://www.sweetteasweetie.com
Sounds perfect to me!