Did you know you can make a chicken enchilada without the corn tortilla, and it will still taste amazing? All it takes are a few simple ingredients to make a super tasty, filling chicken enchilada dinner that will be sure to please. The secret is to use a cornbread mix and bake it in a Bundt pan.
You won't miss the tortilla or the mess when you eat it. This fresh take on a classic Mexican dish will have your family begging to make it part of your weekly meal rotation. Just watch the video below for the easy instructions to make a chicken enchilada-inspired Bundt cornbread.
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Chicken enchilada Bundt bread
Preparation time: 15 minutes
Total time: 50 minutes
Serves: 4 to 5
Total time: 50 minutes
Serves: 4 to 5
Ingredients
Bundt pan
Large mixing bowl
1 tablespoon olive oil
1 cup chopped onions
2 garlic cloves, minced
4-ounce can can green chilies
1 to 2 teaspoons taco seasoning mix
1 1/2 cups chopped cooked chicken
2 cups shredded Mexican cheese blend
1/2 cup diced green bell peppers
2 (8 1/2-ounce) boxes cornbread mix
2/3 cup milk
3 eggs
1/2 cup enchilada sauce
Sliced green onions for garnish
Salsa (optional)
Sour cream (optional)
Bundt pan
Large mixing bowl
1 tablespoon olive oil
1 cup chopped onions
2 garlic cloves, minced
4-ounce can can green chilies
1 to 2 teaspoons taco seasoning mix
1 1/2 cups chopped cooked chicken
2 cups shredded Mexican cheese blend
1/2 cup diced green bell peppers
2 (8 1/2-ounce) boxes cornbread mix
2/3 cup milk
3 eggs
1/2 cup enchilada sauce
Sliced green onions for garnish
Salsa (optional)
Sour cream (optional)
Directions
1. Preheat oven to 400 degrees Fahrenheit. Spray your Bundt pan with a nonstick cooking spray, or lightly coat with olive oil.
1. Preheat oven to 400 degrees Fahrenheit. Spray your Bundt pan with a nonstick cooking spray, or lightly coat with olive oil.
2. Heat olive oil in a medium pan and saute onions, garlic, bell pepper and green chilies.
3. Add taco seasoning mix. Use 2 teaspoons if you like it spicier or 1 teaspoon if you like it milder.
4. Add chopped cooked chicken to the saucepan and mix well.
5. Remove from heat and stir in shredded cheese, leaving 1/2 cup of cheese to the side for later use.
6. Mix cornbread boxes with milk and eggs in a large mixing bowl. Pour half of your cornbread mixture into the bottom of the greased Bundt pan.
7. Place your chicken mixture into the middle of the cornbread layer. Try to keep the filling away from the edges of the pan.
8. Pour the rest of the cornbread mix on top of the chicken. Use a spatula to even it out across the top of the Bundt pan. Make sure there aren't pieces of chicken mix sticking out of the cornbread mix.
9. Bake 30 to 35 minutes. Let rest for 5 minutes.
10. Flip over onto a plate. Pour the enchilada sauce over the bread. Top with cheese and chopped green onions. Serve with salsa and sour cream if you desire.
Pro tip: Before you remove your Bundt bread from the pan by flipping it over, use a spatula to slide between the sides of the inner and outer rings of the pan. This will help it slide out more easily.
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