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.
Chicken Taco Green Chile Cornbread
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 its 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.
Other Cornbread Dishes to Try
You may also like to try my Skillet Honey Cornbread, spicy Chili Chorizo Cornbread, Cornbread and Sausage Quiche perfect for a special brunch. Sweet Honey Cornbread Muffins with a bowl of beans, Buttermilk Sour Cream Cornbread, or classic Buttermilk Cornbread.
Thanks for visiting come back soon!
Disclosure ~ If a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!
Helpful Kitchen Items:
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
- ½ 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
- ½ tsp ground cumin
- ½ 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 ½ of the cornbread batter into the skillet. Arrange the chicken mixture over the batter keeping it within ½-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.
Nutrition
My name is Melissa and I'm the Creator of Melissa's Southern Style Kitchen. Cooking, baking, developing recipes and kitchen tips is my passion. I love sharing my dishes and connecting with people through the food that I create.
>
Kimberley
Does this freeze well for later reheating?
Melissa
I've frozen this, yes. Bake, cool and freeze. Thaw in the fridge then reheat laying a piece of foil on top in a 325°F oven until heated through. You can remove the foil and broil the top for a few minutes at the end, if you want.
Teresa
You have cornbread and corn muffin mix listed in the ingredient list, but I only see you reference the corn muffin mix in the directions. I am unclear if I am to use both a cornbread mix and a corn muffin mix and combine them together?
Melissa
I think you're referring to the heading? The cornbread portion ingredients are under that which is why you see corn muffin mix. Those are the ingredients to make the cornbread. Use corn muffin mix.
brenda
if no cast iron what size baking dish looks good and would like to make
Melissa
Any oven safe 10-inch deep skillet will work. I've not tested it but, it may also work in a 9-inch square pan. An 8 x 8 would probably be too small. Keep an eye on it as it does puff while baking.
Laura
Oh yum! I must make this. Putting sliced olives on top with the cheese would also be really good. Thanks for sharing.
Melissa
You're welcome, you could top it with any of your favorite toppings, yes!
Belinda
Do you have to make this dish in a cast iron skillet?
Melissa
You can make it into any shape you like.
Mary
I'm surprised there are no eggs in the corn bread portion
Melissa
The cornbread mix allows for that making it unnecessary to add eggs.