Chicken Enchilada Cornbread Cups Recipe

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

These Chicken Enchilada Cornbread Cups are a delightful twist on traditional enchiladas, combining the flavors of chicken and enchilada sauce with a cornbread base. This easy chicken recipe is perfect for a quick dinner or a fun appetizer for gatherings.

The recipe is simple to follow and can be customized with your favorite toppings, making it a versatile dish that everyone will enjoy.

Delicious Chicken Enchilada Cornbread Cups

These cornbread cups are filled with a savory mixture of shredded chicken, enchilada sauce, and cheese, then baked until golden. The recipe takes about 30 minutes from start to finish and serves 6 people.

Ingredients

1 cup shredded cooked chicken
1 cup enchilada sauce
1 cup shredded cheese (cheddar or Mexican blend)
1 cup cornmeal
1 cup milk
1 large egg
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon chili powder
Chopped cilantro for garnish (optional)
Sour cream for serving (optional)

Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C) and grease a muffin tin.
Prepare the Cornbread Batter: In a mixing bowl, combine cornmeal, milk, egg, baking powder, salt, cumin, and chili powder. Stir until just combined.
Fill the Muffin Tin: Spoon the cornbread batter into each muffin cup, filling them about halfway.
Mix the Filling: In another bowl, mix the shredded chicken with enchilada sauce and half of the cheese.
Add the Filling: Spoon the chicken mixture on top of the cornbread batter in each muffin cup. Top with the remaining cheese.
Bake: Bake in the preheated oven for 15-20 minutes, or until the cornbread is golden and a toothpick inserted comes out clean.
Serve: Allow to cool slightly before removing from the muffin tin. Garnish with chopped cilantro and serve with sour cream if desired.