Open-Faced Chicken Enchilada Recipe -

If you’re searching for an easy and tasty chicken dish for dinner, you’ll love this open-faced chicken enchilada recipe. With lots of zest, spiciness you can adjust to your liking, and piping hot cheese, don’t be surprised if you don’t have any leftovers!

top view of open faced chicken enchilada in a casserole dish

Here’s What You’ll Need:

Ingredients:

2-3 cups of shredded chicken breast or thigh with salt, pepper, and garlic to taste
10oz enchilada sauce
1 can whole kernel corn
1 can Rotel tomatoes and green chile
2 cups shredded cheddar cheese
1 packet of cornbread mix
1/3 cup 2% milk
2 tbsp butter, melted
1 large egg

Preparation:

Prepare and shred you chicken, then set aside (see below for chicken tips)
Prepare your cornbread mix and layer along the bottom of your large casserole dish and remove from oven approximately 5 minutes earlier than recommended cook time, but leave oven on
Pour half of your enchilada sauce on top of your cornbread
With a fork, poke a few hole in random spots to allow a bit of the sauce to soak into the bread
Mix together your chicken, corn, and Rotel. Layer your shredded chicken mixture on top of the sauce.
cover your chicken with cheese
Drizzle the remaining enchilada sauce over the cheese
Place casserole dish back into the oven and bake for 8-10 minutes, until cheese is completely melted

side view of layers of open faced chicken enchilada

Preparing Your Chicken

I love preparing my chicken in the instant pot because it locks in the moisture and juices. It also frees up time to prepare side dishes or other portions of my meal. I simply toss my frozen thighs (or breasts) in the instant pot with one cup of chicken broth and a dash of seasoning. I set my instant pot to pressure cook for 13 minutes, then manually release as soon as it finishes. Make sure you allow it to cool for a bit, then shred.

Additional Toppings

This enchilada dish is also delicious with a few variations for toppings. Try this recipe with a can of black olives for added flavor and a pop of color. It’s also fantastic topped with fresh diced tomatoes, cilantro, and a dollop of sour cream.

square piece of chicken enchilada on a blue plate

We can’t wait to hear how your open-faced chicken enchiladas turn out and what delicious toppings you add to yours!

~ Lisa

Lisa Mason-Drake is a Pinterest Marketing Specialist, freelance writer, and creative designer. Lisa devotes herself to raising her two amazing teenagers and helping others grow their business. For products and services, visit here.