Chicken Suiza Cornbread Bake
Indulge in the ultimate Tex-Mex comfort food with this Chicken Suiza Cornbread Bake, a deliciously layered casserole that combines zesty Mexican-inspired flavors with the hearty, homey goodness of cornbread. Featuring tender shredded chicken smothered in a creamy Suiza sauce made from tangy green enchilada sauce, sour cream, and diced green chilies, this dish is topped with melty Monterey Jack cheese for a decadent finish. The base is a golden cornbread layer infused with creamed corn and buttery richness, perfectly balancing the bold, savory topping. With just a 15-minute prep time and a total cook time of 35 minutes, this easy-to-make recipe is ideal for weeknight dinners or cozy family gatherings. Garnished with freshly chopped cilantro, this bake is as visually appealing as it is flavorful. Serve it warm for a crowd-pleasing meal that's bursting with Tex-Mex flair! Keywords: Chicken Suiza Cornbread Bake, Tex-Mex casserole, easy chicken bake, Mexican comfort food, cornbread casserole recipe.
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Recipe Information
Ingredients
- 3 cups Cooked shredded chicken
- 2 cups Green enchilada sauce
- 1 cup Sour cream
- 4 ounces Diced green chilies
- 2 cups Shredded Monterey Jack cheese
- 15 ounces Cornbread mix
- 1 Egg
- 1 cup Milk
- 1 cup Creamed corn
- 2 tablespoons Butter, melted
- 2 tablespoons Fresh cilantro, chopped (for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set it aside.
In a medium bowl, prepare the cornbread batter by combining the cornbread mix, egg, milk, creamed corn, and melted butter. Stir until combined, being careful not to overmix.
Pour the cornbread batter into the prepared baking dish and spread it evenly. Bake in the preheated oven for 15 minutes or until it's just set but not fully cooked.
While the cornbread is baking, prepare the Suiza topping. In a large mixing bowl, combine the green enchilada sauce, sour cream, and diced green chilies. Mix until smooth.
Remove the partially baked cornbread from the oven and evenly distribute the shredded chicken over the top of the cornbread layer.
Pour the Suiza topping mixture over the chicken and spread it evenly using a spatula.
Sprinkle the shredded Monterey Jack cheese evenly over the top of the casserole.
Return the dish to the oven and bake for an additional 20 minutes, or until the cheese is melted and bubbly and the casserole is cooked through.
Remove the casserole from the oven and let it rest for 5 minutes. Sprinkle with fresh chopped cilantro for garnish before serving.
Serve warm and enjoy!
Nutrition Facts
Calories |
4799 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.5 g | 244% | |
| Saturated Fat | 99.7 g | 499% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 1203 mg | 401% | |
| Sodium | 10965 mg | 477% | |
| Total Carbohydrate | 434.8 g | 158% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 146.6 g | ||
| Protein | 339.4 g | 679% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 3266 mg | 251% | |
| Iron | 26.3 mg | 146% | |
| Potassium | 4568 mg | 97% | |
*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.
