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Home » Mexican » Chicken Taco Green Chile Cornbread

Chicken Taco Green Chile Cornbread

June 24, 2017 by Melissa 8 Comments

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Chicken Taco Green Chile Cornbread #chickentacos #cornbreadrecipes #chickentacocornbread #tacos #southerncornbread #dinnerideas #food #dinner #soujthernfood #southernrecipes #greenchilecornbread

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

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.

Chicken Taco Green Chile Cornbread

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.

Chicken Taco Green Chile Cornbread

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Helpful Kitchen Items:

  • Cast Iron Skillet
  • Vegetable Chopper
  • Butter Crock
  • Pie Server


Chicken Taco Green Chile Cornbread
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Chicken Taco Green Chile Cornbread

Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Course: Main Course
Cuisine: American, Mexican Inspired
Keyword: chicken-taco-green-chile-cornbread
Servings: 8 wedges
Author: Melissa Sperka

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.
Tried this recipe?Mention @melissassk or tag #melissassk!

 

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Filed Under: 30 Minute Meals, Main Dish, Mexican, Party Food, Poultry, Sumptuous Sides Tagged With: Chicken Taco Green Chile Cornbread, chicken tacos, cornbread, easy chicken recipes, green chile cornbread, Mexican cornbread, stuffed cornbread recipes

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Hi, thanks for stopping by to visit my website My name is Melissa! I’m a busy Mom, author, recipe developer, photographer, food writer and blogger. I’m passionate about creating delicious dishes to share with family and friends! Read more...

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Comments

  1. brenda says

    September 4, 2019 at 6:41 pm

    if no cast iron what size baking dish looks good and would like to make

    Reply
    • Melissa says

      September 4, 2019 at 7:22 pm

      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.

      Reply
  2. Laura says

    August 6, 2017 at 2:15 pm

    Oh yum! I must make this. Putting sliced olives on top with the cheese would also be really good. Thanks for sharing.

    Reply
    • Melissa says

      August 6, 2017 at 2:44 pm

      You’re welcome, you could top it with any of your favorite toppings, yes!

      Reply
  3. Belinda says

    June 26, 2017 at 9:25 am

    Do you have to make this dish in a cast iron skillet?

    Reply
    • Melissa says

      June 26, 2017 at 10:54 am

      You can make it into any shape you like.

      Reply
  4. Mary says

    June 25, 2017 at 9:54 am

    I’m surprised there are no eggs in the corn bread portion

    Reply
    • Melissa says

      June 25, 2017 at 12:17 pm

      The cornbread mix allows for that making it unnecessary to add eggs.

      Reply

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hello,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.

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