Chicken Enchilada Pie

Angela Lawless

By
@SunshineAnnie

Betty Crocker

Rating:
☆☆☆☆☆ 0 votes
Comments:
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

Step-By-Step

1Place sheet of foil on lowest oven rack. Heat oven to 400 f
2In 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.
3In medium bowl, stir Bisquick mix, cornmeal, milk and egg with wire whisk or fork until blended. Stir in corn. Spoon over chicken mixture.
4Place 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