This stuffed Chicken Taco Green Chile Cornbread is one of those versatile dishes that can be served as a main dish or a side dish with a bowl of pinto beans, your favorite soup or a salad. The quick cornbread is kicked-up with green chiles and creamed corn and the seasoned chicken and cheese layer requires no cooking at all. Serve it straight from the oven topped with pico de gallo, a dollop of sour cream and additional taco sauce for drizzling on top, if you’re feeling festive.
Dishes like this stuffed cornbread are not only easy but, make for a quick homemade fiesta in a pinch. I like using leftover chicken or a rotisserie chicken picked-up at my local Costco for the filling making the prep a cinch. I recommend Martha White cornmeal mix for this recipe as it’s not quite as sweet as some of it’s counterparts.
Drizzle with additional taco sauce and the flavor reminds me a bit of a tamale, which is one of my favorite Mexican dishes. It’s one of those quick and easy dishes that eats like a homemade fiesta at your own kitchen table.
You may also like: Skillet Honey Cornbread, Chili Chorizo Cornbread, Cornbread and Sausage Quiche, Honey Cornbread Muffins, Buttermilk Sour Cream Cornbread, Buttermilk Cornbread.
Chicken Taco Green Chile Cornbread
Ingredients
- Cornbread:
- 2 7.5 oz boxes Yellow Corn Muffin mix (i.e. Martha White)
- 1 cup cream style corn
- 1 4 oz can green chilies, drained
- 1/2 cup milk
- 2 green onion finely diced
- 4 Tbsp butter divided
- Filling:
- 1 cup chopped rotisserie chicken
- 1 cup medium taco sauce plus additional for drizzling
- 2 cups shredded monterey jack cheese divided
- 1 Tbsp taco seasoning
- 1/2 tsp ground cumin
- 1/2 tsp garlic salt
Instructions
- Preheat the oven to 400°F. Place 2 Tbsp butter into a 10-inch cast iron skillet and into the oven to warm the skillet and melt the butter while the oven preheats.
- In a medium-size mixing bowl whisk together the corn muffin mix, cream style corn, green chilies, milk, and green onion. Melt the remaining 2 Tbsp butter in the microwave and add to the bowl.
- Whisk until fully combined. Set aside.
- In a separate bowl, mix together the chicken, taco sauce, 1 cup cheese, taco seasoning, ground cumin and garlic salt. Mix until the ingredients are coated with the sauce.
- Remove the skillet from the oven and swirl the butter to coat the bottom and sides.
- Pour 1/2 of the cornbread batter into the skillet. Arrange the chicken mixture over the batter keeping it within 1/2-inch from the edge.
- Pour the remaining batter on top. Spread evenly.
- Bake for 30 minutes, then sprinkle with the remaining 1 cup cheese.
- Lower the oven to 350°F and continue to bake for an additional 15-20 minutes or until a toothpick inserted into the cornbread comes back clean.
- Rest for 5 minutes then cut into wedges and top with pico de gallo sour cream and taco sauce, if desired.
Mary says
I’m surprised there are no eggs in the corn bread portion
Melissa says
The cornbread mix allows for that making it unnecessary to add eggs.
Belinda says
Do you have to make this dish in a cast iron skillet?
Melissa says
You can make it into any shape you like.
Laura says
Oh yum! I must make this. Putting sliced olives on top with the cheese would also be really good. Thanks for sharing.
Melissa says
You’re welcome, you could top it with any of your favorite toppings, yes!