Chicken Enchilada Pie

Angela Lawless

By
@SunshineAnnie

Betty Crocker


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Serves:

6

Prep:

15 Min

Cook:

50 Min

Method:

Convection Oven

Ingredients

2 c
cut up cooked chicken
1 can(s)
(4.5 oz) old el paso chopped green chiles
1/2 c
old el paso enchilada sauce (from 10 oz can)
1/2 c
original bisquick mix
1/2 c
cornmeal
1/2 c
milk
1
large egg
1 can(s)
(11oz) green giant mexicorn whole kernel corn with red and green peppers, drained
1 c
shredded mexican cheese blend (4oz)
3/4
medium tomato chopped

Directions Step-By-Step

1
Place sheet of foil on lowest oven rack. Heat oven to 400 f
2
In 10 inch skillet over medium high heat, cook chicken, chilies and enchilada sauce 3 to 4 minutes, stir occasionally, until hot and bubbly. Pour into ungreased 9 inch glass pie plate.
3
In medium bowl, stir Bisquick mix, cornmeal, milk and egg with wire whisk or fork until blended. Stir in corn. Spoon over chicken mixture.
4
Place pie plate in rack above the foil. Bake uncovered for 22 to 27 minutes or until toothpick inserted in topping comes clean. Top with cheese and tomato. Let stand 5 minutes before serving.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Mexican