Cheesy Enchilada Cornbread Casserole
I still remember the first time I made Cheesy Enchilada Cornbread Casserole. The moment I pulled it out of the oven, I could already tell it was going to be a hit. The cornbread base was golden and slightly crispy on the edges, while the melted cheese on top was bubbling away. The smell of enchilada sauce and savory ground turkey filled the kitchen. I made Cheesy Enchilada Cornbread Casserole for a cozy weeknight dinner, and it quickly became a family favorite. The combination of flavors is pure comfort food.
A Twist on the Classic
What I love about Cheesy Enchilada Cornbread Casserole is how it takes the essence of traditional enchiladas and gives it a cornbread twist. Instead of rolling tortillas, I layer the savory filling on top of a deliciously moist cornbread base. It's a one-pan meal that's easy to prepare, and the best part is how well the cornbread holds up under the rich enchilada sauce and melted cheese. I can't resist adding a sprinkle of fresh cilantro on top—it brightens up the whole dish.
Perfect for Weeknights
Whenever I'm in the mood for something comforting but don't want to spend hours in the kitchen, this recipe is my go-to. The prep is simple—just mix the cornbread batter, cook the turkey filling, and layer everything in a skillet. Then, into the oven it goes! While it bakes, I usually whip up a quick side of guacamole or toss together a fresh green salad. By the time the casserole is ready, dinner feels complete, yet so effortless.
A Crowd Pleaser
The first time I served Cheesy Enchilada Cornbread Casserole at a game-day party, it disappeared in minutes. It's one of those dishes that everyone loves, even picky eaters. Sometimes, I switch things up by adding black beans or corn kernels to the turkey filling, or I use Pepper Jack cheese for a bit of spice. Whether for a casual family meal or a gathering of friends, this casserole always delivers that perfect mix of savory, cheesy, and comforting flavors.
Table of Contents
Chef's Notes- Cheesy Enchilada Cornbread Casserole
- Prep All Ingredients Ahead: Chop your onions, garlic, and cilantro, and shred your cheeses before starting. This makes the cooking process smoother and more enjoyable.
- Cornbread Cooling Time: Be patient with letting the cornbread cool before adding the enchilada sauce and turkey mixture. If it's too warm, the toppings may make the cornbread soggy.
- Create Flavor Tunnels: When poking holes in the cornbread, use a fork to ensure that the enchilada sauce soaks into the base evenly, infusing more flavor throughout the dish.
- Even Cheese Distribution: For a perfectly cheesy top layer, sprinkle the cheeses evenly over the turkey mixture. Use freshly grated cheese for better melting and richer flavor.
- Broiling Caution: Keep a close eye on the casserole during the broiling step. Broilers can burn food quickly, so pull it out as soon as the cheese starts to brown and bubble.
- Cornbread Mix Tip: If you prefer homemade cornbread, feel free to substitute the boxed mix with your own cornbread recipe. Just ensure it yields the same amount.
- Adding Veggies: You can sneak in some extra nutrition by adding bell peppers or zucchini to the turkey filling for added flavor, color, and texture.
Cheesy Enchilada Cornbread Casserole
4
servings10
minutes40
minutes473
kcal10
minutes1
hourDive into this Cheesy Enchilada Cornbread Casserole, a delightful twist on the classic tamale pie! Loaded with savory enchilada sauce, juicy ground turkey, and a blend of melted cheeses, this dish is the ultimate comfort food. Perfect for a cozy weeknight dinner, it's easy to make and bursting with flavor. You'll love how the cornbread crust stays perfectly moist and flavorful under all those delicious toppings. A must-try for any comfort food lover!
Ingredients
- Cornbread Base
Cooking spray
1 large egg
1 box corn muffin mix
1/2 cup canned creamed corn
1/2 cup sour cream
- Turkey Filling
1 tablespoon extra-virgin olive oil
1 yellow onion, chopped
1 teaspoon chili powder
1 teaspoon ground cumin
Kosher salt and freshly ground black pepper to taste
2 cloves garlic, finely chopped
1 pound ground turkey
- Toppings
1/3 cup red enchilada sauce
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
Chopped fresh cilantro for garnish
- Alternative Ingredients:
Ground Turkey: Substitute with ground chicken or ground beef.
Sour Cream: Replace with Greek yogurt for a healthier option.
Cheddar Cheese: Use Colby Jack or Pepper Jack for a different flavor.
Monterey Jack Cheese: Substitute with mozzarella or provolone.
Directions
- Prepare Cornbread Base – Preheat your oven to 400°F (200°C). Lightly coat a large ovenproof skillet with cooking spray. In a mixing bowl, whisk together the egg, corn muffin mix, creamed corn, and sour cream until well combined. Pour the mixture into the prepared skillet and spread it evenly.
- Bake Cornbread – Bake the cornbread in the preheated oven until it turns golden brown on top and around the edges, about 20 minutes. Allow it to cool in the skillet for about 10 minutes.
- Cook Turkey Filling – While the cornbread cools, heat olive oil in another skillet over medium heat. Add the chopped onion, chili powder, and cumin; season with salt and pepper. Cook while stirring until the onion softens, about 7 minutes. Add the garlic and cook for another minute until fragrant.
- Add Ground Turkey – Add the ground turkey to the skillet and cook, breaking it up with a wooden spoon until it's no longer pink, about 6 minutes. Using a fork, poke holes all over the surface of the cooled cornbread to create flavor tunnels. Pour the enchilada sauce evenly over the cornbread. Spread the cooked turkey mixture on top of the cornbread base.
Equipment
- chef's knife
- cutting board
- Cast Iron Skillet
- Mixing bowls
- measuring cups and spoons
Nutrition Facts
- Calories: 473kcal
- Carbohydrates: 35g
- Protein: 28g
- Fat: 25g
- Saturated Fat: 12g
- Cholesterol: 110mg
- Sodium: 850mg
- Potassium: 450mg
- Fiber: 3g
- Sugar: 7g
- Vitamin A: 15IU
- Vitamin C: 10mg
- Calcium: 25mg
- Iron: 15mg
FAQs- Cheesy Enchilada Cornbread Casserole
Can I use a different type of meat?
Absolutely! Ground chicken or beef works well in place of turkey. You can even make it vegetarian by substituting with crumbled tofu or plant-based ground meat.
How can I prevent the cornbread from getting soggy?
Make sure to cool the cornbread fully before adding the turkey and enchilada sauce. If it's too warm, it'll absorb too much moisture.
What's the best way to store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat individual portions in the microwave or oven until warmed through.
Can I make this dish ahead of time?
Yes! Prepare the casserole up to the point of adding the cheese. Cover and refrigerate it. When ready to serve, bake and broil as instructed.
Can I use a different kind of cheese?
Yes! Colby Jack, Pepper Jack, or mozzarella can be used instead of cheddar or Monterey Jack for a different flavor profile.
