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This Mexican Chicken Cornbread Casserole has a creamy chicken filling and a cheesy cornbread top. It makes a wonderful weeknight meal and can be made start to finish in 30 minutes. Spicy Southern Kitchen participates in affiliate advertising programs. We may earn a commission when you make a purchase through links on our site. Only 8 Ingredients Only 8 ingredients are needed for this easy weeknight recipe. The creamy chicken filling is a simple mixture of rotisserie chicken‚ canned corn‚ taco seasoning‚ rotel tomatoes‚ and sour cream. For my casserole I used a packet of Martha White® Cotton Country Cornbread (6-ounce)‚ but Martha White® makes a variety of cornbread mixes that could be used. Use Rotisserie Chicken To make this Mexican Chicken Cornbread Casserole super quick‚ easy‚ and stressfree‚ I used shredded chicken form a rotisserie chicken. Mexican Chicken Cornbread Casserole Recipe Tip If you remove the chicken from the bone right when you get home from the store and the meat is still warm‚ it is much quicker and easier to do. If I’m not going to use it right away‚ I put the meat in a large ziptop bag for later and pop it in the fridge.) How To Make I place the chicken in a bowl along with a small‚ drained can of corn‚ a can of Rotel diced tomatoes and green chilies‚ a packet of taco seasoning‚ 1 cup sour cream‚ and 1 cup Cheddar Jack (or just Cheddar) cheese. Give it a stir and transfer it to a 10-inch cast iron pan or an appropriately sized casserole dish. In another bowl‚ (or you can reuse the same one if you do a good job of scraping all the chicken mixture out!)‚ combine the Martha White® cornbread mix‚ 1 egg‚ whatever liquid the package calls for‚ and 1 cup of  shredded Cheddar Jack cheese you used in the filling. Mix it together‚ pour on top of the filling‚ pop in the oven. About 25 minutes later you have a hot‚ delicious supper and barely any dishes to clean! Variations and Substitutions Add 1 cup of rinsed and drained black beans to the filling. Add a finley diced jalapeno to the filling or you can scatter sliced jalapeno on top of the cornbread batter before baking. Use 1 pound of cooked and crumbled ground beef in pplace of chicken. How To Store Leftovers Store leftovers in an airtight container in the refrigerator for 3 days. Reheat in the microwave. Equipment Needed You will need a 10-inch cast iron skillet for this recipe. There are a million things you can do with cornbread besides using it to mop up your potlikker. Just look at the amazing pot luck recipes below. Cornbread Waffles with Chili &; Fixins’ from Brandi of The Country Cook Cornbread Pan Sandwiches from Christy of Southern Plate Kickin’ Crab Corn Muffins from Melissa of Melissa’s Southern Style Kitchen Cheesy Chorizo Cornbread from Paula of Call Me PMC Stuffed Peppers with Cornbread Crust from Robin of Add a Pinch Mom’s Mexican Cornbread from Stacey of Southern Bite Taco Cornbread Muffins from Stephanie of Plain Chicken Mom’s Meaty Cornbread Skillet from Tina of Mommy’s Kitchen More Mexican-Style Chicken Recipes Mexican Chicken and Rice Casserole One Pot Chicken Tortilla Pie White Chicken Enchilada Casserole Slow Cooker Chicken Tortilla Soup Chipotle Chicken Enchilada Skillet One Pot Creamy Chicken Enchilada Skillet Print Mexican Chicken Cornbread Casserole Spice up your dinner routine with this flavorful Mexican-inspired Chicken Cornbread Casserole recipe. It has a creamy chicken filling and a cheesy cornbread top. Makes a wonderful weeknight meal and can be made start to finish in 30 minutes. Course Casserole‚ DinnerCuisine Southern‚ Tex-MexKeyword chicken Prep Time 5 minutes minutesCook Time 25 minutes minutesTotal Time 30 minutes minutes Servings 6 Calories 562kcal Author Christin Mahrlig Equipment10-inch cast iron skillet Ingredients3 cups shredded cooked chicken‚ I use a rotisserie chicken1 (11-ounce) can corn‚ drained1 (10-ounce) can Rotel diced tomatoes with green chilies‚ NOT drained1 packet taco seasoning‚ I use low sodium1 cup sour cream2 cups shredded Cheddar Jack or Cheddar Cheese‚ divided1 (6 or 7 ounce) packet Martha White cornbread mix1 egg‚ lightly beaten InstructionsPreheat oven to 375 degrees.In a bowl‚ mix together chicken‚ corn‚ diced tomatoes‚ taco seasoning‚ sour cream‚ and 1 cup of cheese.Transfer into a 10-inch cast iron pan or a casserole dish that is approximately the same size.Mix together cornbread mix‚ whatever liquid your cornbread packet calls for‚ egg‚ and remaining cheese. Pour on top of chicken mixture.Place in oven and bake for about 25 minutes. Let cool slightly before cutting into wedges. NotesYou can vary the spice level of this casserole from mild to very spicy through the taco seasoning and the Rotel tomatoes which come in varying spice levels. I use regular Rotel‚ but you can also find mild and hot. Nutritional info is provided as an estimate only and will vary based on brands of products used. NutritionCalories: 562kcal | Carbohydrates: 41g | Protein: 33g | Fat: 30g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.003g | Cholesterol: 141mg | Sodium: 978mg | Potassium: 487mg | Fiber: 5g | Sugar: 13g | Vitamin A: 1358IU | Vitamin C: 10mg | Calcium: 353mg | Iron: 3mgWant to Save This Recipe?Save This Recipe Originally published April 9‚ 2015. The post Mexican Chicken Cornbread Casserole appeared first on Spicy Southern Kitchen.