I made this tonight as written and it was delicious! Will for sure make again.

I made this recently, and it was delicious. I replaced the green chilies with the same amount of finely-diced black olives (as I just don’t like green chilies). I would recommend using more taco seasoning and adding it into the corn muffin mix part as well as it did seem a bit bland (although that could have been because I didn’t use the green chilies). I would also recommend using a deep dish pie dish or, even, a 9×12 rectangular dish if you don’t mind it not being round. The first part of the recipe fit fine in the dish I had (which was a shallow 9 inch pie dish), but, once it baked up, and I had to add the can of enchilada sauce with the chicken and cheese on top of that, it spilled out from the sides (even with most of it soaking through the holes I poked), and I had to bake it the rest of the way on a pan. Not too big of a deal as it still baked well and was easy to slice and remove… but having it in a deep dish pan would have kept the sauce from spilling and would have prevented me from, then, having to move a hot dish onto a pan before putting it back in the oven!

Yummy! Instead of adding chillies to the cornbread, I used a can of Rotel. I also added onion, black beans, & green pepper. Definitely a keeper!

I made this and it was very good! I made two 9in pies and doubled the recipe. I used Kristen’s honey cornbread mix. Everything worked out fine a little overflowing in the pie rounds but dang it was tasty!!!! Thank you for the recipe! 

This recipe is amazing the only thing I added was a 1/2 c sauteed onion on top of enchilada sauce. Absolutely amazing.

I’ve never tried this before, but I don’t know what I’ve been waiting for. This was so good and so unbelievably easy!!! Thanks for the super recipe!

Hi, Abby! I haven’t tried freezing this yet, but it does refrigerate and reheat well in the microwave. Hope that helps!

In reply to Linda Dipiazza.

Hi Linda. Wondering if you tried the “bake ahead” option and how it turned out. I’m planning to take it to a friend since they just became new parents and cooking is the last of their priorities. I was hoping to cook it tonight and bring it over tomorrow with instructions on reheating and/or freezing. Just debating which option (bake it all or only the crust tonight) works best.

Thanks in advance!

I think that would be fine, Linda. You could also bake the cornbread part the night before, then add the enchilada sauce, chicken, and cheese the next day and pop it into the oven right before if you have access to one.