Isn’t it amazing what a weekend getaway can do for you?! I was seriously so refreshed I couldn’t stand it. I felt more human the Sunday we came back than most of this year. We went down to Carlsbad for the weekend and stayed in our first air b n b.
If you’re interested in the beach bungalow we got it’s HERE!
You can catch a photo of it on my IG. All and all it was super cute. We loved that we were steps away from the beach and we could bring Rascal so it was a win win in our books. We explored all over the San Diego area. Cedros Avenue in Sellano Beach was by far my favorite. Basically the best row of shops for an aspring interior design person like myself. Luckily I have some decent self control when it comes to shopping or else I probably would have gone crazy!
From there we headed down to Old Town San Diego which is so inspiring as a food blogger. Authentic restaurants left and right. Courtyards filled with stands where you can by a crafted margarita. The vibe and the authenticity just made me want to have a fiesta like REAL BAD.
Ingredients
- Cornbread
- Olive oil
- Yellow onion
- Skinless chicken breasts or cutlets
- Taco seasoning
- Chicken broth
- Green chilies
- Minced garlic
- Jalapeños
- Chopped cilantro
- Green enchilada sauce
- Cheddar / jack shredded cheese blend
- +Avocado slices, jalapeno slices, and cilantro for garnish
Needless to say we came back really craving some wholesome Mexican food. We got Rubios the night we came home (which is not authentic, I know! Ha!) but it was late and I even decided to be crazy and paint two more rooms in the apartment that evening (I know I really need to calm down with the interior design stuff). I’m almost like… alright food move over, time we have a post about the anatomy of rugs. But I promise I won’t! So the next night was back to business and I made this casserole for dinner!
I kid you not, Jared took one bite and said this was the 2nd best thing I had ever made him. Apparently I’ll just never make anything greater than those damn meatball sandwiches.
We we’re eating it (more like shoveling it because its like pure comfort food) and I was like “what do you think it is? Enchiladas? Casserole? Hot Dish?” and honestly it can be any of those things. Whoever your feeding just call it the dish that most appeals to them! Ha!
The green chili chicken is spicy, savory and made with beer so it is the Enchilada half of the dish, and it’s reeeeeal good. On the bottom of the dish is the game changer. I used cornbread instead of tortillas. Just two boxes of plain-old-nothing-fussy cornbread. Topped it off with a mound of cheese and baked it off till it was nice and melty. This mix of the sweet textured cornbread with mega savory beer flavored green chili chicken is like a flavor explosion. If you’re not sure what to make for dinner tonight, give this a try because you really can’t go wrong.
Other Green Chili Recipes:
- Green Chili Chicken and Dumpling Casserole
- Stovetop Green Chili Macaroni and Cheese
- Easy Green Chicken Enchiladas
If you make this Green Chili Enchilada Cornbread Casserole, be sure to tag me on Pinterest and Instagram! I seriously love seeing what you guys are making and sharing your creations with the College Housewife community!
Green Chili Enchilada Cornbread Casserole
ingredients
- 2 Boxes of your favorite cornbread
- 3 Tablespoons of olive oil
- ½ Yellow onion diced
- 1 Lb. of skinless chicken breasts or cutlets
- ½ Pack of taco seasoning
- 1 Cup of light beer
- 2 Cups of chicken broth
- 1 Small can of green chilies
- 2 Tablespoons of minced garlic
- 1 Jalapeños
- ¼ Cup of chopped cilantro
- 1 16 oz. Can of green enchilada sauce
- 2 Cups of cheddar / jack shredded cheese blend
- +Avocado slices jalapeno slices, and cilantro for garnish
instructions
- Bake cornbread according to package instructions in a cast iron skillet or casserole dish. Be sure to bake the cornbread until it is JUST finished or even undercooked because it will continue to bake again later. Poke holes into cornbread and brush with a few tablespoons of green enchilada sauce.
- In a large braising pan or heavy bottom fry pan (with lid) add in olive oil and sautee onions on medium heat until translucent. Add in chicken breasts and sear both sides. Add in taco seasoning, beer, broth, green chilies, minced garlic and diced jalapeno. Bring mixture to a simmer and cover with lid. Cook for 45-60 minutes or until most of the sauce has evaporated. Shred chicken in pan. Pour in enchilada sauce and chopped cilantro to shredded chicken.
- Transfer chicken evenly on top of cornbread and top with shredded cheese. Bake for an additional 10-15 minutes at 375 degrees or until cheese is melted. Top with garnish and serve hot!
Don’t forget to pin this pin for tomorrow’s dinner!
Absolutely fantastic! Made it exactly, minus the onion and jalapeño. (I didn’t know I was out when I started) Flavorful and easy to whip up. I look forward to taking this to dinner parties and potlucks! Thank you for sharing.
I plan on making this, but am not sure what size of package to get for the cornbread. Are two 15oz. Packages too much/little?
It sounds really tasty though I will make my own corn bread, enchilada sauce and use natural spices without the packaged chemicals.
Oh. My. Land. This looks absolutely amazing… all my favorite things in one gorgeous casserole! Can’t wait to try this!
This looks amazing!! My fiancé would love this – we’ll have to try it soon!