When I was introduced to this crowned jewel at a ladies night out, I had to get my hands on the recipe. Mexican food in Texas is a tradition and you will find Mexican restaurants in every nook and cranny throughout our big beautiful state. We are neighbors with Mexico and we love our Tex-Mex heritage. Is this not the prettiest enchilada you’ve ever seen and the best thing about this recipe is all the savory goodness in a slice of spice. I sifted through Pinterest and found the recipe so you won’t have to. I also adjusted the recipe to give the cake more zest and moisture. All you have to do is saute’, mix, pour and bake. Take this to your next pot luck and don’t say a word, just set out the sour cream, salsa, green onions and watch it disappear.


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Yields 8-10 servings

Chicken Enchilada Pound Cake???
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  • 3 tbsp vegetable oil
  • 1 cup diced onions
  • 2 minced garlic cloves
  • 4 oz can Old El Paso™ Green Chiles
  • 1 tbsp. Old El Paso™ taco seasoning mix
  • 1 1/2 cups chopped/shredded rotisserie chicken
  • 1 1/2 cup shredded Mexican cheese blend
  • 1/2 cup diced green bell peppers
  • 2 (8.5 oz) boxes cornbread mix
  • 1-1/4 cup milk
  • 4 eggs
  • 1/2 cup shredded Mexican cheese blend
  • Sliced green onions
  • 8 oz. sour cream
  • 1/2 cup Old El Paso™ enchilada sauce


  1. Preheat the oven to 350. Spray a bundt pan liberally with non-stick spray.
  2. Saute the onions and bell peppers in the vegetable oil in a medium skillet over medium heat until softened, about 5 minutes. Stir in garlic, cook for 2-3 minutes.
  3. Add in the green chiles and cook for 3 minutes. Add the taco seasoning and the chicken, stirring to mix well.
  4. Remove from the heat. Stir in the 1 1/2 cups shredded cheese.
  5. Prepare the cornbread by whisking together the two mixes with 1-1/4 cup milk and 4 eggs. Pour half into the prepared bundt pan.
  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.
  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.
  8. Bake 35-40 or until 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 clean.
  9. Cool 10 minutes in the pan before inverting onto a serving plate. Top with the remaining 1/2 cup shredded cheese. serve with sour cream, enchilada sauce and sliced green onions.