Description
A flavorful Mexican-inspired casserole featuring tender shredded chicken layered over a creamy cornmeal base, all topped with enchilada sauce and melted cheese. This comfort food is easy to prepare and perfect for a hearty dinner.
Ingredients
Base
- 1 cup cornmeal
- 1 egg
- ½ cup enchilada sauce (half of 1 cup)
Filling
- 2 cups shredded cooked chicken
- 1 can (4 oz) diced green chiles
- ½ cup shredded cheese (cheddar or Mexican blend)
- Remaining ½ cup enchilada sauce
Instructions
- Preheat Oven: Preheat your oven to 375 °F (190 °C) to get it ready for baking the casserole.
- Prepare Cornmeal Base: In a mixing bowl, combine the cornmeal, egg, and half of the enchilada sauce until smooth. Spread this mixture evenly in the bottom of a baking dish to form the base layer.
- Assemble Layers: Evenly distribute the shredded cooked chicken over the cornmeal base. Then spoon the remaining enchilada sauce over the chicken layer. Finally, sprinkle the shredded cheese evenly on top.
- Bake: Place the assembled casserole in the oven and bake for 25 minutes, or until the cheese is melted, bubbly, and golden brown around the edges.
- Serve: Remove from the oven and allow the casserole to cool slightly before serving. Enjoy warm as a comforting Mexican-inspired meal.
Notes
- Use rotisserie chicken for a fast and flavorful prep option.
- This casserole can be made ahead and reheated for convenience.
- To keep it gluten-free, ensure the enchilada sauce and cheese are certified gluten-free.
- For extra spice, add some chopped jalapeños or hot sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner / Casserole
- Method: Baking
- Cuisine: Mexican
