Mexican Chicken Cornbread Casserole
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
This Mexican chicken cornbread casserole combines a creamy, spiced chicken and corn filling topped with a cheesy cornbread crust. It's a hearty weeknight dinner ready in under 30 minutes with Tex-Mex flavors. Serve it straight from the baking dish.
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Nutrition & ingredients
Ingredients
serves 6- 3 cups shredded cooked chicken, (I use a rotisserie chicken)
- 1 (11-ounce) can corn, (drained)
- 1 (10-ounce) can Rotel diced tomatoes with green chilies, (NOT drained)
- 1 packet taco seasoning, (I use low sodium)
- 1 cup sour cream
- 2 cups shredded Cheddar Jack or Cheddar Cheese, (divided)
- 1 (6 or 7 ounce) packet Martha White cornbread mix
- 1 egg, (lightly beaten)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 25m
- Sodium
- 1346mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 238mg
- Calcium
- 410mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1346MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.