Sheet Pan White Chili and Cornbread

Ingredients

2 cups shredded Monterey Jack cheese, divided
4 ounces cream cheese, cubed
1/4 cup milk
1 15-ounce can cannellini beans, drained, rinsed
1 15.25-ounce whole kernel corn, drained
1 4-ounce can chopped jalapeños
6 green onions, chopped
1 1-ounce package chicken taco seasoning mix
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon chili powder
1 lb boneless skinless chicken breasts
1 tablespoon vegetable oil
1 8.5-ounce box cornbread & muffin mix (plus ingredients to prepare, egg and milk)
1/4 cup chopped fresh cilantro leaves
1 8-ounce container sour cream

Preparation

Prepare cornbread mix to instructions on box. Set aside.
Preheat oven to 425°. Grease a 15x10x1-inch rimmed sheet pan.
Cook chicken breasts in vegetable oil over medium high heat until internal temperature reaches 165˚ (about 5-7 minutes each side depending on thickness). Set aside on cutting board to rest.
In a large microwavable bowl combine mix 1 cup of the Monterey Jack cheese, cream cheese, and milk. Set microwave to high and cook for 2 minutes. Stir and cook in 30 second intervals, stirring between each interval, until cheeses are melted and fully combined. Do not over cook.
Stir in beans, corn, chiles, green onions, taco seasoning mix, cumin, salt and ground chili pepper.
Stir in beans, corn, chiles, green onions, taco seasoning mix, cumin, salt and ground chili pepper.
Cut chicken into 1-inch pieces. Stir chicken into chili mixture. Spread evenly on sheet pan.
Cut chicken into 1-inch pieces. Stir chicken into chili mixture. Spread evenly on sheet pan.
Place 2-tablespoon dollops of cornbread batter on top of chili in 6-8 mounds. Top each cornbread mound with remaining Monterey Jack cheese.
Place 2-tablespoon dollops of cornbread batter on top of chili in 6-8 mounds. Top each cornbread mound with remaining Monterey Jack cheese.
Bake for 17 to 22 minutes or until cornbread is cooked and mixture is hot all the way through.
Garnish each serving with cilantro and sour cream.

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