Looking for a new way to entertain on Cinco de Mayo? This Cheesy Chicken Enchilada Bundt Bread is one of a unique takes on Mexican food I have seen in a long time! This great recipe from Old El Paso will become a favorite recipe long after the Mexican Holiday.
Imagine all your favorite Mexican food recipe ingredients all cooked together into a bundt bread style dish. Although it is great for the holiday, it would also be a great snack or treat for a family cook out or pot luck dinner.
I made a few changes when I made this great recipe. This two changes did not change the main flavors, but intensified the flavors! As always, I added ROTEL tomatoes but also used a very particular corn bread mix. I love ‘Jiffy Corn Muffin Mix’ and use it when I need cornbread or for recipes like this. The combination of the cornbread which is a little sweeter than most cornbread and the spice of the ROTEL really makes a subtle but flavorable dish!
I hope you enjoy this recipe. For more great recipes by Old El Paso, please visit them here>>>>>> Old El Paso
Cheesy Chicken Enchilada Bundt Bread
- 1tbsp vegetable oil
- 1cup diced onions
- 2minced garlic cloves
- 4oz can Old El Paso™ Green Chiles
- 1tsp Old El Paso™ taco seasoning mix
- 1 1/2cups chopped/shredded rotisserie chicken
- 1 1/2cup shredded Mexican cheese blend
- 1/2cup diced green bell peppers
- 2(8.5 oz) boxes cornbread mix
- 2/3cup milk
- 1/2cup Old El Paso™ enchilada sauce
- 1/2cup shredded Mexican cheese blend
- Sliced green onions or scallions for garnish
- Step 1 Preheat the oven to 400°F (205°C). Spray a bundt pan with non-stick spray.
- Step 2 Saute the onions in the vegetable oil in a medium skillet over medium heat until softened, about 5 minutes. Add bell pepper. Stir in garlic, cook for 1 minute until fragrant.
- Step 3 Add the green chiles and cook 3 minutes to evaporate the liquid. Add the taco seasoning and the chicken, stirring to mix well.
- Step 4 Remove from the heat. Stir in the 1 1/2 cups shredded cheese.
- Step 5 Prepare the cornbread by whisking together the two mixes with 2/3 cup milk and 3 eggs. Pour half into the prepared bundt pan.
- Step 6 Spoon the chicken filling evenly in the middle of the pan on top of the cornbread batter, leaving space along the edges and the tube of the pan so the filling will stay tucked inside of the bread.
- Step 7 Cover the filling with the remaining half of the cornbread batter, spreading evenly to make sure the sides have filled in with the batter and there aren’t pieces of chicken or cheese poking through the cornbread.
- Step 8 Bake 30-35 minutes, until the cornbread is browned on top, the sides have started to pull away from the pan, and a toothpick inserted into the cornbread portion comes out free of crumbs.
- Step 9 Cool 5 minutes in the pan before inverting onto a serving plate. Pour the enchilada sauce over top of the cornbread, then top with the remaining 1/2 cup shredded cheese and the chopped green onions before slicing.