Ingredients

The following ingredients have 6 Servings
  • 8.5 ounces cornbread mix
  • 2 tablespoons butter (melted)
  • 1/3 cup milk
  • 1 egg
  • 1 cup Enchilada Sauce
  • 1 rotisserie chicken ( , meat pulled and shredded)
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon chile powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon black pepper
  • 1 cup black beans ( , canned and rinsed)
  • 3 chipotle peppers in adobe sauce ( , finely minced)
  • 1/2 cup cilantro ( , packed)
  • 1/4 cup scallions ( , chopped)
  • 1 1/2 cup cheddar chees ( , shredded)
  • 2 limes (quartered)

Instruction

  • Preheat oven to 400 degrees. Lightly grease a 12-inch cast iron skillet with cooking spray or a small amount of vegetable oil.
  • In a medium size mixing bowl, whisk cornbread mix, melted butter, milk and egg. Do not not mix; the batter will have lumps, this is normal. Pour batter into your cast iron skillet. Bake for 15 minutes, or until the top is lightly brown.
  • Combine garlic powder, onion powder, chili powder, dried oregano, paprika, fine sea salt and black pepper. Toss minced chipotle peppers with spice mixture, shredded chicken and black beans.
  • Poke many holes in the cornbread base using a fork, the more holes, the more places for delicious enchilada sauce to hide!
  • Pour 1 cup of enchilada sauce over cornbread base. Top with chicken mixture. Finally, top with shredded cheese.
  • Bake for an additional 10 minutes or until cheese melts. Remove and allow to sit for 5 minutes. 
  • Top with fresh cilantro and scallions, serve with fresh lime wedges, spritz and enjoy your Chicken Enchilada Pie!
  • Have you tried this recipe? We'd love to hear what you think. Leave us a comment!