Crunchtastic Chicken Chipotle Cornbread Recipe

Name: Crunchtastic Chicken Chipotle Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: nonstick cooking spray; 1 (6 1/2 ounce) package cornbread, and muffin mix (Martha White yellow cornbread & muffin mix); 1 large egg; ¾ cup green tomatillo salsa; 1 ½ cups shredded cooked chicken; ¼ teaspoon dried chipotle powder; ½ cup chopped green onion; 1 (4 ounce) can diced green chilies; 1 ½ cups shredded monterey jack pepper cheese; ½ cup coarsely crushed small corn chips; ½ cup sour cream; 1 avocado, mashed; juice and peel of one lime; 3 cups shredded cabbage; 1 cup minced cilantro; salt and pepper; 1 cup chopped tomato; 1 cup small corn chips

Servings: persons

nonstick cooking spray
1 (6 1/2 ounce) package cornbread, and muffin mix (Martha White yellow cornbread & muffin mix)
1 large egg
¾ cup green tomatillo salsa
1 ½ cups shredded cooked chicken
¼ teaspoon dried chipotle powder
½ cup chopped green onion
1 (4 ounce) can diced green chilies
1 ½ cups shredded monterey jack pepper cheese
½ cup coarsely crushed small corn chips
½ cup sour cream
1 avocado, mashed
juice and peel of one lime
3 cups shredded cabbage
1 cup minced cilantro
salt and pepper
1 cup chopped tomato
1 cup small corn chips

1
Heat oven to 400 degrees F.
2
Spray a 10 1/4-inch cast iron skillet with no-stick cooking spray.
3
Stir together cornbread mix, egg and salsa in medium bowl until well blended.
4
Stir in chicken, chili powder, green onions, green chilies and 1 cup cheese.
5
Pour into prepared skillet.
6
Sprinkle with remaining cheese and 1/2 cup corn chips.
7
Bake 20 to 25 minutes or until golden brown.
8
Combine sour cream, avocado, lime juice and peel.
9
Stir in cabbage and cilantro.
10
Mix well.
11
Salt and pepper to taste.
12
Remove cornbread from oven and let cool 5-10 minutes.
13
Slice cornbread into six wedges.
14
Top each slice with the slaw, tomatoes and corn chips.
15
Serve immediately.

548

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: nonstick cooking spray, 1 (6 1/2 ounce) package cornbread, and muffin mix (Martha White yellow cornbread & muffin mix), 1 large egg, ¾ cup green tomatillo salsa, and more.

Yes, Crunchtastic Chicken Chipotle Cornbread falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Crunchtastic Chicken Chipotle Cornbread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions