White Cheddar Chicken Chile Verde Skillet

  • Recipe courtesy of Lori Mclain, Finalist in the 2015 Black Creek® “Everything's Better with Cheddar” recipe contest
  • Total Time: 1 hour 15 minutes
  • Prep: 15 minutes
  • Cook:60
  • Yield: 6 servings


  • 1 can (15 oz.) creamed corn
  • 1 c. fresh yellow corn kernels
  • 1 pkg. (7 oz.) yellow cornbread mix
  • 1/2 c. sour cream
  • 1 egg
  • 3/4 c. fresh pico de gallo, divided
  • 1 lb. ground chicken breast
  • 1 c. celery, diced
  • 1/2 c. onion, diced
  • 1 can (4 oz.) green chilies, diced
  • 1 1/2 c. sharp white Cheddar, shredded and divided


  • Preheat oven to 350 degrees F. Mix creamed corn, cornbread mix, sour cream, egg and ½ cup pico de gallo in a medium bowl. Set aside. Place 1 tsp oil in bottom of 12” cast iron or oven proof skillet and use it to brown ground chicken breast, celery and onions. Drain any excess juices.
  • Mix the diced green chiles and remaining pico de gallo into the chicken mixture in skillet. Top with 1 cup of cheese and sprinkle with salt and pepper. Top skillet with corn mixture and sprinkle the top with remaining ½ cup of cheese. Bake 35-40 minutes until golden. Remove and let rest for 5-7 minutes before serving in wedges.