Prepare yourselves— we’re about to completely change the way you see your bundt pans! The traditional baking tool used for tea breads, coffee cakes, and sweet, simple desserts is meeting up with some Old El Paso ingredients for a spicy dish you’re going to want to make every single night: Chicken Enchilada Bundt Bread! That’s right. We’re not only making an enchilada, we’re baking it directly inside some cornbread. It’s crazy, and it’s delicious. Settle down with us and our friends at Old El Paso and watch how surprisingly easy it is to make!
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BUNDT PAN CHICKEN ENCHILADA
Serves 4 to 6
–1 tablespoon vegetable oil
–1 cup diced onions
–2 garlic cloves, minced
–1 – 4-ounce can Old El Paso green chiles
–1 teaspoon Old El Paso 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 Jiffy cornbread mix
–⅔ cup milk
–½ cup Old El Paso enchilada sauce
–½ cup shredded Mexican cheese blend
–Sliced green onions or scallions, for garnish
- Preheat the oven to 400 degrees Fahrenheit (205 degrees Celsius). Spray a bundt pan with non-stick spray.
- In a medium skillet over medium heat, sauté the onions in the vegetable oil for about 5 minutes, until softened. Add bell pepper. Stir in garlic, and cook for 1 minute, until fragrant.
- Add in the green chiles and cook 3 minutes to evaporate the liquid. Add the taco seasoning and the chicken, stirring to mix well.
- Remove from the heat. Stir in the 1 ½ cups of shredded cheese.
- Prepare the cornbread by whisking together the two mixes with the milk and eggs. Pour half of the mixture into the prepared bundt pan.
- 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.
- 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.
- Bake for 30 to 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.
- Cool for 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 ½ cup shredded cheese and the chopped green onions before slicing and serving.
What a fun and delicious combination of cultures! We can’t wait to serve this one to our friends. What do you think of it? Have you ever made anything like this dish in your bundt pan before?