Cornbread Enchilada Skillet – This tasty casserole combines Mexican enchiladas with a cornbread base for a fast dinner that the whole family will love.
Enchiladas originated in Mexico, where the practice of rolling tortillas around other food dates back at least to Aztec times. The people living in the lake region of the Valley of Mexico traditionally ate corn tortillas folded or rolled around small fish.
Try some of our other Mexican recipes
Cornbread Enchilada Skillet
This tasty cornbread enchilada casserole combines mexican enchiladas with a cornbread base for a fast dinner that the whole family will love.
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Servings: 4
Calories: 893kcal
Ingredients
- 1 box corn muffin mix
- 1 large egg
- 1/2 cup sour cream
- 1/2 cup cream corn
- 1 onion chopped
- 2 cloves garlic minsed
- 1 lb ground beef
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp cayenne pepper, or to taste
- 1/2 cup jalapenos chopped
- 1/2 cup green chilis chopped
- 1 cup cheddar cheese shredded
- 1 cup monterey jack cheese shredded
- 1/3 cup enchilada sauce
- 1/2 bunch cilantro chopped
- salt and pepper to taste
Instructions
- Preheat oven to 400 degrees.
- Prepare cornbread base by combining corn muffin mix, sour cream, creamed corn, and one egg. Pour into large cast iron skillet (we used an 11-inch skillet).
- Bake for 20 minutes or until golden brown on top. Let cool in pan. In the meantime, prep enchilada base.
- In a separate skillet, sauté onions over medium heat. Season with salt and pepper to taste. When translucent, add garlic. Cook until fragrant.
- Add ground beef, stirring to break up the meat, and add: cumin, chili powder, salt, and cayenne.
- Add the jalapeños and the green chilis. Cook for a few minutes until soft. Add 1/2 cup each of the cheddar and Monterey Jack cheeses.
- Remove skillet from stovetop to drain excess fat.
- Poke surface of cornbread base with the handle of a wooden spoon. Pour enchilada sauce over the cornbread, making sure to cover the entire surface.
- Spread meat mixture over cornbread base. Top with leftover 1/2 cups of the cheeses. Bake for about 20 minutes. To brown the cheese for a crisper crust, broil for five minutes.
- Top with chopped cilantro. Serve immediately, while warm!
Nutrition
Calories: 893kcal | Carbohydrates: 57g | Protein: 42g | Fat: 55g | Saturated Fat: 26g | Cholesterol: 204mg | Sodium: 1279mg | Potassium: 628mg | Fiber: 6g | Sugar: 18g | Vitamin A: 1579IU | Vitamin C: 21mg | Calcium: 522mg | Iron: 5mg
