Tina's Leftover BBQ Chicken Bake
Leftover BBQ chicken, black beans, corn, and enchilada sauce baked with cornbread.
Leftover BBQ chicken, black beans, corn, and enchilada sauce baked with cornbread.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 (76g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Pull only meat from chicken and set into a 9x13 inch casserole dish.
- Open and drain beans, and stir into chicken.
- Add corn to the chicken and bean mixture in your desired amount.
- Stir and add sauce.
- Prepare cornbread according to package directions, adding an extra splash of milk to make the batter a bit runny but not soupy. There should be enough cornbread to cover the mixture and spread out.
- Bake at 350 degrees Fahrenheit in a preheated oven for about 35 minutes, or until the cornbread is done and the mixture is hot.
- Serve immediately. If there are leftovers, cover and refrigerate.
I'm a busy mom and wife, and I'm always looking for ways to make dinnertime easier. This recipe for Tina's Leftover BBQ Chicken Bake is a lifesaver. It's quick and easy to make, and it's a great way to use up leftover chicken.
The best part about this recipe is that it's so versatile. You can use any type of leftover chicken, and you can adjust the ingredients to your liking. For example, if you don't have any black beans, you can use kidney beans or pinto beans instead. If you don't have any corn, you can leave it out. And if you don't have any enchilada sauce, you can use salsa or tomato sauce instead.
I also love that this recipe is a great way to get your kids to eat their vegetables. My kids love the corn and black beans in this dish, and they don't even realize that they're eating vegetables.
So next time you're looking for a quick and easy dinner recipe, give Tina's Leftover BBQ Chicken Bake a try. It's a delicious and versatile dish that the whole family will love.
