Chicken Souiza Cornbread Bake
Transform dinnertime with this comforting and flavorful Chicken Suiza Cornbread Bake—a crowd-pleasing casserole that brings together the zesty charm of green enchilada sauce, tender shredded chicken, and the richness of sour cream. Nestled between layers of fluffy, homemade-style cornbread and topped with a melty blend of Monterey Jack and Cheddar cheeses, this dish offers the perfect balance of creamy, savory, and slightly spicy goodness. Quick to prep in just 20 minutes and baked to golden perfection, it's an easy weeknight dinner that feels like a festive feast. Customize it with sweet corn kernels in the cornbread or garnish with fresh cilantro and sliced jalapeños for an added pop of flavor and color. Perfect for potlucks, family gatherings, or cozy nights in, this Southwest-inspired casserole will quickly become your new go-to comfort dish!
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Recipe Information
Ingredients
- 3 cups Cooked shredded chicken
- 1.5 cups Green enchilada sauce
- 1 cup Sour cream
- 2 cups Shredded Monterey Jack cheese
- 1 cup Shredded Cheddar cheese
- 15 oz Cornbread mix
- 0.75 cups Milk (as directed for cornbread mix)
- 2 units Eggs (as directed for cornbread mix)
- 0.5 cups Corn kernels (optional, for cornbread mix)
- 0.25 cups Fresh cilantro, chopped (optional for garnish)
- 0.25 cups Sliced jalapeños (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with non-stick spray or butter.
In a medium bowl, combine the cooked shredded chicken, green enchilada sauce, and sour cream. Mix until well-coated and set aside.
Prepare the cornbread mix according to the package instructions. Typically, this involves combining the mix with eggs, milk, and optional corn kernels. Stir until just combined.
Pour about two-thirds of the prepared cornbread batter into the greased baking dish. Spread it evenly to form the bottom layer.
Spoon the chicken Suiza mixture over the cornbread layer, spreading it out to ensure even coverage.
Sprinkle 1 cup of shredded Monterey Jack cheese and 1 cup of shredded Cheddar cheese over the chicken mixture.
Carefully pour and spread the remaining cornbread batter over the top. You may not need to cover it completely; leaving some areas exposed is fine.
Sprinkle the remaining Monterey Jack cheese (1 cup) over the top of the dish.
Bake the casserole in the preheated oven for 35-40 minutes, or until the cornbread is golden brown and cooked through. A toothpick inserted into the cornbread should come out clean.
Remove the dish from the oven and allow it to rest for 5-10 minutes before serving. This will help it set and make it easier to slice.
Optional: Garnish with chopped cilantro and sliced jalapeños for extra flavor and a pop of color. Serve warm and enjoy!
Nutrition Facts
Calories |
4950 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 202.0 g | 259% | |
| Saturated Fat | 108.7 g | 544% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1422 mg | 474% | |
| Sodium | 9958 mg | 433% | |
| Total Carbohydrate | 420.5 g | 153% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 130.3 g | ||
| Protein | 372.0 g | 744% | |
| Vitamin D | 5.5 mcg | 28% | |
| Calcium | 4039 mg | 311% | |
| Iron | 26.8 mg | 149% | |
| Potassium | 4490 mg | 96% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
