Cheesy Chicken Enchilada Cornbread

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 422.7
  • Total Fat: 18.2 g
  • Cholesterol: 40.8 mg
  • Sodium: 801.5 mg
  • Total Carbs: 37.7 g
  • Dietary Fiber: 3.4 g
  • Protein: 26.5 g

View full nutritional breakdown of Cheesy Chicken Enchilada Cornbread calories by ingredient


Introduction

There are so many things you can do with this recipe. It started out as "Beefy Jalepeno Cornbread" (a family recipe). The cornbread is more sweet and the inside, spicy! It's a pretty quick meal and has always been a big hit in my family! The sodium is high in this recipe, but it can be brought down by eliminating the canned foods and replacing with fresh. Also, the total fat appears high, but you must remember about good fats and bad fats! There are tons of good monounsaturated fats in this recipe! There are so many things you can do with this recipe. It started out as "Beefy Jalepeno Cornbread" (a family recipe). The cornbread is more sweet and the inside, spicy! It's a pretty quick meal and has always been a big hit in my family! The sodium is high in this recipe, but it can be brought down by eliminating the canned foods and replacing with fresh. Also, the total fat appears high, but you must remember about good fats and bad fats! There are tons of good monounsaturated fats in this recipe!
Number of Servings: 8

Ingredients

    2 shredded chicken breasts (skinless and boneless)
    2 4 oz. cans green chilies
    1 med onion diced
    1 jalepeno diced
    1 cup salsa verde
    1 cup cornmeal
    1/2 cup whole wheat flour
    1/2 teaspoon salt (optional)
    1/2 teaspoon baking soda
    1 teaspoon baking powder
    1/2 cup Smart Balance oil
    1 14.25oz drained can of whole kernel corn (no salt added)
    1 cup skim milk
    2 egg whites beaten

Directions

Preheat oven to 350 F. Begin by sauteing the onion, jalepeno, and green chilies in a pan lightly coated with cooking spray. While the onions are softening, mix dry ingredients (cornmeal, flour, baking soda, baking powder) in a large bowl. Add the wet ingredients (corn, oil, eggs, milk) and mix until blended. Pour half of the mixture into an ungreased 11x9 baking dish. Next, layer chicken, cheese, onions and peppers, and salsa verde. Pour remaining batter over the top and smooth evenly. Bake for 50-60 minutes or until knife comes out clean.

Number of Servings: 8

Recipe submitted by SparkPeople user KESEARS.