This comforting Mexican Chicken Casserole from @melissajorealrecipes features a creamy, cheesy chicken filling topped with a sweet and savory cornbread crust. It's a hearty one-pan meal perfect for a weeknight dinner.
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Preheat your oven to 375°F (190°C).
In a large bowl, combine the cubed chicken, taco seasoning, canned diced tomatoes and green chiles, enchilada sauce, softened cream cheese, green onions, and 1 cup of the shredded cheese.
Mix everything together until well combined.
Spread the chicken mixture evenly into a baking dish.
In a separate bowl, prepare the topping by combining the cornbread mix, eggs, and sour cream. Mix until just combined.
Gently fold in the drained canned corn.
Top the chicken mixture in the baking dish with the canned diced green chiles.
Sprinkle the remaining 1 cup of shredded cheese over the green chiles.
Dollop the cornbread mixture over the cheese layer, spreading it gently to cover the top.
Bake for 25-30 minutes, or until the cornbread topping is golden brown and cooked through.
Let the casserole rest for a few minutes before serving.
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