We're not telling you anything you don't already know by saying that a casserole is one of the easiest ways to get a weeknight dinner on the table. It's filling, economical, and there's enough to feed a crowd (or have leftovers the next day). This tasty cornbread enchilada casserole combines Mexican enchiladas with a cornbread base for a fast dinner that the whole family will love.

What makes this comfort food casserole even easier is that you start with a box of cornbread mix or corn muffin mix. Jiffy is our favorite, but use what you've got. The sour cream gives the cornbread a tangy smoothness while the creamed corn gives it a nice texture.

Bake the cornbread in a cast iron skillet while you prep the enchilada part of the casserole recipe. Ground beef and spices like cumin and chili powder are traditional, but for a vegetarian dish, simply swap out the beef for black beans.

Add jalapeños and green chilies for a nice bite of flavor, and then get ready for the fun part. Assembling the casserole is easy (and, honestly, kind of fun): Poke holes in the cornbread and pour red enchilada sauce over it, then spread the filling on top. Top with cheddar and Monterey Jack cheese, then bake. To get that crisp cheesy crust, broil the casserole for last five minutes.

Cornbread Enchilada Skillet 

Prep Time: 20 minutes | Cook Time: 40 minutes



  • 1 box corn muffin mix (We love Jiffy)
  • 1 egg
  • 1/2 cup sour cream
  • 1/2 cup creamed corn
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 lb ground beef
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp cayenne
  • 1/2 lb jalapeños, chopped
  • 1/2 cup green chilis, diced
  • 1 cup cheddar cheese, shredded
  • 1 cup Monterey Jack cheese
  • 1/3 cup red enchilada sauce
  • Salt and pepper, to taste
  • 1/2 bunch cilantro, chopped


Preheat oven to 400 degrees.

Prepare cornbread base by combining corn muffin mix, sour cream, creamed corn, and one egg. Pour into large cast iron skillet (we used an 11-inch skillet).

Bake for 20 minutes or until golden brown on top. Let cool in pan. In the meantime, prep enchilada base.

In a separate skillet, sauté onions over medium heat. Season with salt and pepper to taste. When translucent, add garlic. Cook until fragrant.

Add ground beef, stirring to break up the meat, and add: cumin, chili powder, salt, and cayenne.

Add the jalapeños and the green chilis. Cook for a few minutes until soft. Add 1/2 cup each of the cheddar and Monterey Jack cheeses.

Remove skillet from stovetop to drain excess fat.

Poke surface of cornbread base with the handle of a wooden spoon. Pour enchilada sauce over the cornbread, making sure to cover the entire surface.

Spread meat mixture over cornbread base. Top with leftover 1/2 cups of the cheeses. Bake for about 20 minutes. To brown the cheese for a crisper crust, broil for five minutes.

Top with chopped cilantro. Serve immediately, while warm!


Want to watch us make it? You got it! If you prefer a less spicy version, you can substitute red and orange bell peppers in place of the green chilis and jalapeños.

Nutrition Facts
Cornbread Enchilada Skillet
Amount Per Serving
Calories 735 Calories from Fat 477
% Daily Value*
Total Fat 53g 82%
Saturated Fat 26g 130%
Polyunsaturated Fat 2g
Monounsaturated Fat 17g
Cholesterol 215mg 72%
Sodium 863mg 36%
Potassium 659mg 19%
Total Carbohydrates 24g 8%
Dietary Fiber 3g 12%
Sugars 8g
Protein 41g 82%
Vitamin A 45%
Vitamin C 51%
Calcium 57%
Iron 22%
* Percent Daily Values are based on a 2000 calorie diet.