Prep Time: 15 mins
Cook Time: 50 mins
2 tablespoons vegetable oil
2 cups shredded rotisserie chicken
1 (10-ounce) can enchilada sauce, divided
1 cup self-rising cornmeal
1 teaspoon salt
3/4 cup milk
1 (4.5-ounce) can diced green chilies
1 (14.75-ounce) can cream-style corn
1 (15.25-ounce) can black beans, drained and rinsed
1 cup shredded Mexican blend cheese
Heat oven to 350 F. Drizzle oil in a 10-inch cast iron skillet before placing in the oven to preheat.
In a small bowl, mix shredded chicken with 1/2 cup of enchilada sauce and set aside.
In a large bowl, mix cornmeal, salt, milk, eggs, green chilies and cream-style corn until just combined.
Carefully remove hot skillet from oven and set on a heatproof surface. Pour about half the cornbread mixture into the pan. Gently sprinkle chicken over the mixture. Sprinkle black beans over chicken. Sprinkle cheese over black beans. Pour remaining batter over the top and spread evenly. Return to oven for 50 to 60 minutes or until golden brown and cooked through. Remove from oven and pour remaining enchilada sauce over the top. Serve warm.