Easy Chicken Enchilada Cornbread Casserole (Tex-Mex Style)

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Easy chicken enchilada cornbread casserole with shredded chicken, red enchilada sauce, corn, and cheese layered between golden cornbread.

If you love chicken enchiladas and golden, buttery cornbread, you're going to love this easy Chicken Enchilada Cornbread Casserole! Tender shredded chicken, sweet corn, red enchilada sauce, and melted cheddar cheese are tucked between two layers of cornbread for a delicious Tex-Mex dinner the whole family can enjoy.

This simple casserole starts with a package of cornbread mix and leftover rotisserie chicken, making it a terrific choice for busy weeknights. It's hearty, cheesy, and full of Texas flavor!

A Little Tex-Mex Comfort Food

Here in Texas, we love our enchiladas, and we're pretty fond of cornbread, too. So why not bring the two together?

That's exactly what I decided to do with this easy casserole. Instead of using tortillas, I sandwiched a flavorful chicken enchilada filling between two layers of cornbread batter.

The trick is to partially bake the bottom layer before adding the filling. This gives the casserole a sturdy foundation and helps prevent the enchilada sauce from soaking into the bottom crust.

The finished casserole has a golden, buttery top, a tender cornbread base, and a cheesy chicken filling that makes every bite delicious.

And because this recipe uses a small 7×7-inch baking dish, it's just right for a smaller family or a couple of meals with leftovers.

Ingredients for Chicken Enchilada Cornbread Casserole

You won't need anything fancy to make this easy Tex-Mex dish. Just a few pantry staples and some cooked chicken!

• 1 package cornbread mix (plus milk and egg, according to package directions)
• 1–1 ½ cups cooked, shredded rotisserie chicken
• ⅓ cup red enchilada sauce
• ⅓ cup sweet corn, thawed or drained
• ½ cup shredded triple cheddar cheese
• 1 tablespoon melted butter

How to Make Chicken Enchilada Cornbread Casserole

Step 1: Prepare the Cornbread

Preheat your oven to 350°F and lightly grease a 7×7-inch baking dish.

Prepare the cornbread mix according to the package directions, adding the required milk and egg.

Spread half of the cornbread batter evenly across the bottom of your prepared baking dish.

Place in the oven and bake for 10 minutes. The cornbread should be partially set but not completely baked.

Step 2: Prepare the Enchilada Filling

While the bottom crust bakes, combine the shredded chicken, red enchilada sauce, and sweet corn in a medium bowl.

Stir until the chicken is evenly coated with the sauce.

Step 3: Assemble the Casserole

Remove the partially baked cornbread from the oven.

Sprinkle a little shredded cheese over the bottom crust, then spread the chicken enchilada mixture evenly over the top.

Add the remaining shredded cheese.

Carefully spoon the reserved cornbread batter over the filling, spreading it gently to cover as much of the surface as possible.

Step 4: Bake Until Golden

Return the casserole to the oven and bake for approximately 25–30 minutes, or until the top layer of cornbread is cooked through.

During the final 5 minutes of baking, brush the surface with melted butter to give it a rich, golden finish.

The top should be lightly browned, especially around the edges, and the cornbread should be set.

Step 5: Rest and Serve

Remove the casserole from the oven and allow it to rest for 15–20 minutes before slicing.

This resting time helps the cheesy filling settle so the cornbread layers hold together better.

Slice into squares and serve warm!

What Makes This Casserole So Good?

There are several things to love about this simple recipe. The cornbread adds a slightly sweet contrast to the savory enchilada filling, while the melted cheddar cheese brings everything together.

Using rotisserie chicken saves time, and the sweet corn adds little bursts of flavor and texture throughout the filling.

Best of all, you get those familiar Tex-Mex flavors without having to roll a single tortilla!

Variations and Serving Suggestions

This recipe is easy to customize. Try adding black beans, chopped green chiles, or a little extra enchilada sauce if you prefer a saucier filling. You can also substitute seasoned ground beef for the chicken.

For extra heat, use pepper jack cheese or a spicier enchilada sauce.

Serve your casserole with sour cream, salsa, guacamole, or a simple green salad for a complete meal.

More Tex-Mex Recipes to Try

If you enjoy hearty dishes like this one, be sure to visit our Best Tex-Mex Recipes: A Taste of the Lone Star State.

You'll find plenty of delicious Texas-inspired favorites, from cheesy appetizers to satisfying family dinners.

Frequently Asked Questions

Can I use leftover chicken instead of rotisserie chicken?

Absolutely! Any cooked, shredded chicken will work in this recipe. It's a great way to use leftovers.

Why do I need to partially bake the bottom cornbread layer?

Par-baking helps the bottom crust develop structure before you add the moist enchilada filling. This prevents the bottom from becoming overly soggy.

Can I use green enchilada sauce?

Yes! Green enchilada sauce would give this casserole a slightly different flavor but should work just as well.

Why did my casserole fall apart when I sliced it?

The filling is moist and cheesy, so the layers can shift while the casserole is hot. Allow it to rest for 15–20 minutes before slicing for cleaner servings.

How do I store leftovers?

Place cooled leftovers in an airtight container and refrigerate within two hours of baking. Enjoy within 3–4 days. Reheat thoroughly before serving.

Thanks for Stopping By!

We hope you enjoy this easy Chicken Enchilada Cornbread Casserole! It's a fun twist on two Texas favorites and a wonderful way to turn simple ingredients into a hearty family meal. If you make this recipe and enjoy it, please leave a comment or review. And before you go, pin some photos to your Pinterest boards!

From our Texas kitchen to yours, happy cooking!

Meet the Backyard Texas Grill Team

At Backyard Texas Grill, good food is a family affair! Zach Morrow is our resident pitmaster, bringing his love of grilling, smoking, and bold Texas flavors to the table. His wife, Randi, adds her talent for Southern cooking, family favorites, and crowd-pleasing dishes that bring everyone together. Randi's mom, Janice Thompson, rounds out the team with her passion for baking, old-fashioned recipes, and Southern comfort food. Together, they share approachable recipes, Texas traditions, and plenty of good food made for gathering around the table.