Creating a hearty Mexican-inspired pie dish is a great way to fill empty stomachs on a cold winter day! This filling meal combines cornbread and cheese for a tasty meal that's got a bit of a kick to it. Baked in a Bundt pan, the dish also looks beautiful on the table!
Check out this tasty dish for a hit of spice and cheese. Don't forget to check out Tip Hero's video for Old El Paso at the end to see just how simple it is to prepare dinner in a pinch!
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Chicken enchilada Bundt bread
Preparation Time: 15 minutes
Total Time: 50 minutes
Serves: 4 to 6
Total Time: 50 minutes
Serves: 4 to 6
Ingredients
1 tablespoon vegetable oil
1 cup diced onions
2 garlic cloves, minced
1 – 4-ounce can green chiles
1 teaspoon taco seasoning
1 ½ cups chopped/shredded rotisserie chicken
1 ½ cups shredded Mexican cheese blend
½ cup diced green bell peppers
2 – 8.5-ounce boxes cornbread mix
⅔ cup milk
3 eggs
½ cup enchilada sauce
½ cup shredded Mexican cheese blend
Sliced green onions or scallions, for garnish
1 tablespoon vegetable oil
1 cup diced onions
2 garlic cloves, minced
1 – 4-ounce can green chiles
1 teaspoon taco seasoning
1 ½ cups chopped/shredded rotisserie chicken
1 ½ cups shredded Mexican cheese blend
½ cup diced green bell peppers
2 – 8.5-ounce boxes cornbread mix
⅔ cup milk
3 eggs
½ cup enchilada sauce
½ cup shredded Mexican cheese blend
Sliced green onions or scallions, for garnish
Directions
1. Add your onion and bell pepper to a hot skillet set on medium. Stir to combine and to allow the onions to soften. Add garlic and let simmer for one minute.
1. Add your onion and bell pepper to a hot skillet set on medium. Stir to combine and to allow the onions to soften. Add garlic and let simmer for one minute.
2. Pour your green chilis into the pan and cook for about three minutes, or until the liquid evaporates. Add your taco seasoning and stir to combine.
3. Add cooked chicken and mix well. Once the chicken is completely coated, remove it from heat add in your cheese. Mix to melt the cheese and set aside.
4. In a separate bowl, combine your cornbread, milk, and eggs. Whisk this together until the mixture is completely combined.
5. Pour half of your cornbread mix in a greased Bundt pan. Add your chicken filling on top, making an even layer all around. Cover the chicken with the remaining cornbread mixture.
6. Bake at 400 degrees for 30 to 35 minutes or until a toothpick comes out clean when inserted into the batter.
7. Allow the dish to cool and settle for five minutes before turning over on a serving dish and topping with enchilada sauce, cheese, and green onions.
Pro tip: Give your bundt pan a shake after you've added all the ingredients to remove any air bubbles and promote more even cooking.
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