Chicken Enchilada Spoon Bread Bites

Two ingredients, endless smiles

Tex Mex Spoonbread Bites

Side Dish, Crowd Pleasers, Mexican and Southwestern, Calorie Conscious, Sodium Conscious

  • 15 minutes
  • 24 servings

Here’s a fun idea for a make-again treat that takes minimal prep. An aromatic blend of cornbread mix and our flavorful Chicken Tortilla Soup, baked in minutes and ready to pass.


  1. Preheat oven to 400°F. Spray mini-muffin tins with non-stick cooking spray. Set aside.
  2. In large bowl, combine soup and cornbread mix. Mix well to combine.  
  3. Place rounded tablespoons of batter into prepared mini-muffin cups. Bake for 10 minutes or until edges turn golden brown. Let cool for 5 minutes before removing from pan. 

Or, Try This

  • Make these yummy bites your new game-day or potluck “go-to.”
  • If you don’t have a mini-muffin tin, you can bake in a 8” x 8” pan for about 20 minutes.
  • Refrigerate leftovers in an air-tight container for 2-3 days.

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