Creating a hearty Mexican-inspired pie dish is a great way to fill empty stomachs on a cold winter day! This filling meal combines cornbread and cheese for a tasty meal that’s got a bit of a kick to it. Baked in a Bundt pan, the dish also looks beautiful on the table!
Check out this tasty dish for a hit of spice and cheese. Don’t forget to check out Tip Hero’s video for Old El Paso at the end to see just how simple it is to prepare dinner in a pinch!
Chicken enchilada Bundt bread
Preparation Time: 15 minutes
Total Time: 50 minutes
Serves: 4 to 6
1 tablespoon vegetable oil
1 cup diced onions
2 garlic cloves, minced
1 – 4-ounce can green chiles
1 teaspoon taco seasoning
1 ½ cups chopped/shredded rotisserie chicken
1 ½ cups shredded Mexican cheese blend
½ cup diced green bell peppers
2 – 8.5-ounce boxes cornbread mix
⅔ cup milk
½ cup enchilada sauce
½ cup shredded Mexican cheese blend
Sliced green onions or scallions, for garnish
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