Ingredients

The following ingredients have 8 Servings
  • Cornbread:
  • 2 7.5 oz boxes Yellow Corn Muffin mix (i.e. Martha White)
  • 1 cup cream style corn
  • 1 4 oz can green chilies, drained
  • 1/2 cup milk
  • 2 green onion (finely diced)
  • 4 Tbsp butter (divided)
  • Filling:
  • 1 cup chopped rotisserie chicken
  • 1 cup medium taco sauce (plus additional for drizzling)
  • 2 cups shredded monterey jack cheese (divided)
  • 1 Tbsp taco seasoning
  • 1/2 tsp ground cumin
  • 1/2 tsp garlic salt

Instruction

  • Preheat the oven to 400°F. Place 2 Tbsp butter into a 10-inch cast iron skillet and into the oven to warm the skillet and melt the butter while the oven preheats.
  • In a medium-size mixing bowl whisk together the corn muffin mix, cream style corn, green chilies, milk, and green onion. Melt the remaining 2 Tbsp butter in the microwave and add to the bowl.
  • Whisk until fully combined. Set aside.
  • In a separate bowl, mix together the chicken, taco sauce, 1 cup cheese, taco seasoning, ground cumin and garlic salt. Mix until the ingredients are coated with the sauce.
  • Remove the skillet from the oven and swirl the butter to coat the bottom and sides.
  • Pour 1/2 of the cornbread batter into the skillet. Arrange the chicken mixture over the batter keeping it within 1/2-inch from the edge.
  • Pour the remaining batter on top. Spread evenly.
  • Bake for 30 minutes, then sprinkle with the remaining 1 cup cheese.
  • Lower the oven to 350°F and continue to bake for an additional 15-20 minutes or until a toothpick inserted into the cornbread comes back clean.
  • Rest for 5 minutes then cut into wedges and top with pico de gallo sour cream and taco sauce, if desired.