Savory Chicken Enchilada Cornbread Muffins Recipe

If you’re looking for a delightful twist on classic comfort food, these Chicken Enchilada Cornbread Muffins are a must-try! This recipe combines the hearty goodness of cornbread with the zesty flavors of a chicken enchilada. It’s the perfect way to bring a taste of Mexico to your kitchen, and trust me, everyone will be begging for the recipe!

These muffins are not just any ordinary treat; they’re a fun and portable way to enjoy a Chicken Recipe that’s packed with flavor and warmth. Whether you serve them at a gathering or enjoy them on a cozy night in, they’re sure to impress.

Deliciously Unique Chicken Enchilada Cornbread Muffins

These savory muffins are moist and fluffy, infused with the rich flavors of shredded chicken, creamy cheese, and a hint of spice. The cornbread base is enhanced with enchilada sauce and fresh herbs, making each bite a delightful explosion of taste.

Ingredients

1 cup cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1/4 cup vegetable oil
2 large eggs
1 cup shredded cooked chicken
1 cup shredded cheese (cheddar or Monterey Jack)
1/2 cup enchilada sauce
1/4 cup diced green onions
1/2 teaspoon chili powder (optional)
1/4 cup chopped cilantro (optional for garnish)

Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C) and grease a muffin tin or line it with paper liners.
Mix Dry Ingredients: In a large bowl, combine the cornmeal, flour, baking powder, and salt.
Combine Wet Ingredients: In another bowl, whisk together the milk, vegetable oil, and eggs until well blended.
Combine Mixture: Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the shredded chicken, cheese, enchilada sauce, green onions, and chili powder if using.
Fill Muffin Tin: Fill each muffin cup about 2/3 full with the batter.
Bake: Bake for 15-20 minutes or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Serve: Let the muffins cool for a few minutes before transferring them to a wire rack. Serve warm, garnished with cilantro if desired.