Ingredients:

  • 3 cups (425g) shredded cooked chicken breast
  • 1 tbsp (15ml) olive oil
  • 1 medium (110g) yellow onion, diced
  • 3 cloves (9g) garlic, minced
  • 4 oz (113g) diced green chiles
  • 1 cup (150g) frozen roasted corn
  • 15 oz (425g) red enchilada sauce
  • 1 tsp (5g) ground cumin
  • 1 cup (115g) shredded Monterey Jack cheese
  • 1 cup (125g) yellow cornmeal
  • 1 cup (125g) all-purpose flour
  • 1 tbsp (12g) baking powder
  • 1/2 tsp (3g) salt
  • 1/2 cup (115g) unsalted butter, melted
  • 1 cup (240ml) whole milk
  • 1 large (50g) egg, beaten

Instructions:

  1. Heat olive oil in a 12-inch cast iron skillet over medium heat. Add the diced onion and sauté for 5 minutes until translucent. Stir in the minced garlic and cumin, cooking for 1 minute until the fragrance blooms.
  2. Stir in the shredded chicken, diced green chiles, and frozen corn. Pour in the red enchilada sauce and simmer for 5–7 minutes until the mixture is thickened and velvety. Spread the filling evenly across the bottom of the skillet and top with a layer of Monterey Jack cheese.
  3. In a mixing bowl, whisk together cornmeal, flour, baking powder, and salt. Stir in the melted butter, milk, and beaten egg until just combined.
  4. Pour the batter over the cheese layer, spreading it carefully to the edges. Bake at 400°F (200°C) for 20–25 minutes until the top is a deep golden-brown and the edges are bubbling.