Green Chili Enchilada Cornbread Casserole
The green chili chicken is spicy, savory and made with beer. On the bottom of the dish I used cornbread instead of tortillas, 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.
Servings 6
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!