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. set into 9x13 casserole dish.
- open and drain beans, stir into chicken.
- add corn to chicken/bean mixture. you choose the amount depending on how much you like corn.
- stir and add sauce.
- mix cornbread according to package directions plus an extra splash of milk to make a bit runny, but not soupy. to make enough cornbread to cover mixture and spread out.
- bake @ 350 degree pre-heated oven for about 35 minutes or until cornbread is done and mixture is hot.
- serve immediately. cover and refrigerate leftovers if there is any!!
Enchilada sauce performs the heavy lifting in this casserole by binding disparate components into a cohesive dish while injecting acidity and chili heat. Commercial varieties typically rely on a tomato base thickened with flour or cornstarch, combined with chili powder, cumin, and garlic. Pouring this sauce directly over the cold proteins and vegetables ensures the liquid penetrates the gaps during baking rather than sitting exclusively on top. Adjusting the volume of canned black beans and frozen corn allows you to stretch a modest amount of leftover meat into six substantial portions without sacrificing density.
Standard metal baking pans distribute heat efficiently but can cause the bottom edges of the cornbread crust to overcook before the interior finishes setting. Glass and ceramic 9x13-inch dishes heat more gradually, preventing the bottom from burning while the interior reaches safe temperatures. Placing the casserole dish on a heavy-duty sheet pan halfway through cooking catches any bubbling sauce overflow and shields the base from direct radiant heat on the lower oven rack. Preheating the oven to 350 degrees Fahrenheit ensures the thermal mass of the dish begins cooking immediately upon entry.
Thinning packaged cornbread batter with an extra splash of liquid prevents the topping from forming a dry, impenetrable crust over the moist filling below. Batter mixed to a slightly runny consistency spreads easily across the uneven surface of the bean and chicken mixture without requiring aggressive spatula work that would displace the underlying ingredients. Baking proceeds for roughly 35 minutes, monitored closely for a golden-brown top and a toothpick inserted into the center that emerges clean without wet batter adhering to it. Letting the casserole rest for five minutes off the heat allows the internal starches to set, making portioning cleaner.
Converting roasted or barbecued proteins into a second-night meal prevents waste while utilizing ingredients already present in standard pantries. Shredding the chicken completely removes hidden cartilage and ensures each bite distributes evenly through the bean and corn matrix. Storing any portions in an airtight container within the refrigerator keeps the dish safe for consumption for up to three days, though the cornbread topping will soften as it absorbs ambient moisture from the sauce.
