Jalapeño Cornbread Chicken Verde Casserole
Dive into comfort with this Jalapeño Cornbread Chicken Verde Casserole! Tender chicken mingles with zesty verde sauce, fresh jalapeños, and sweet corn, all topped with a fluffy cornbread crust. This dish is perfect for family gatherings or cozy weeknight dinners, delivering restaurant-quality flavors right at home. With easy prep and customization options, it’s sure to become a beloved staple in your kitchen.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves 8
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 fresh jalapeños, diced
- 1 can (10 oz) green chile enchilada sauce
- 1 cup sweet corn (canned or frozen)
- 2 cups shredded cheese (cheddar and Monterey Jack blend)
- 1 box (8.5 oz) cornbread mix
- 2 large eggs
- 1 cup whole milk
- Chopped cilantro for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C). Spray a 9×13-inch baking dish with non-stick cooking spray.
- In a skillet over medium heat, add olive oil and cook diced chicken until browned and cooked through (165°F/74°C).
- In a large bowl, combine cooked chicken, enchilada sauce, corn, half of the cheese, and jalapeños.
- In another bowl, mix cornbread mix with eggs and milk until just combined.
- Spread the chicken mixture in the baking dish and top with cornbread batter. Sprinkle remaining cheese on top.
- Bake for 25-30 minutes until golden brown. Let cool slightly before serving and garnish with cilantro if desired.
Nutrition
- Serving Size: 1 slice (220g)
- Calories: 360
- Sugar: 4g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 95mg
Keywords: Customize by adding black beans or swapping chicken for shredded beef or jackfruit. For added spice, use pepper jack cheese or include jalapeño seeds.