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Chipotle Chicken and Black Bean Casserole with Cornbread Crust
Prepare for a delicious and hearty meal with this Chipotle Chicken and Black Bean Casserole topped with a sweet cornbread crust!
Ingredients
- 1 lb boneless chicken breasts, diced
- 1 can black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup diced tomatoes with green chilies
- 2 tablespoons chipotle sauce
- 1 teaspoon cumin
- 2 teaspoons chili powder
- Salt and pepper to taste
- 2 cups cornbread mix
- 1 cup milk
- 2 eggs
- 1/2 cup shredded cheese (cheddar or Monterey Jack)
Instructions
Preheat the oven to 375°F (190°C).
In a large skillet, sauté the onion and garlic until translucent.
Add the diced chicken to the skillet and cook until browned.
Stir in black beans, corn, diced tomatoes, chipotle sauce, cumin, chili powder, salt, and pepper.
Let the mixture simmer for 5 minutes before transferring to a casserole dish.
In a separate bowl, combine the cornbread mix, milk, and eggs until smooth.
Pour the cornbread batter over the chicken and bean mixture in the casserole dish.
Sprinkle shredded cheese on top and bake for 25-30 minutes, or until the cornbread is golden brown.
Allow to cool slightly before serving.
Kitchen Tools
- Skillet
- Casserole dish
- Mixing bowl
- Spoon
- Measuring cups and spoons
Chef's Tips
Troubleshooting
Recipe Variations
Healthy Alternatives
Serving Suggestions
Nutrition Facts
Dietary Info
Garnish Ideas
Storage
Leftover Ideas
Common Mistakes to Avoid
Frequently Asked Questions
Yes, you can prepare the casserole and store it in the fridge before baking. Just add a few extra minutes to the baking time.
Yes, the cornbread mix adds a slight sweetness which balances the spiciness of the casserole.
You can use shredded rotisserie chicken or chickpeas for a vegetarian alternative.
Absolutely! Assemble the casserole and cover it tightly before freezing. Thaw before baking.
The spice level can be adjusted by controlling the amount of chipotle sauce used.