Chicken Enchilada Pie

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By Angela Lawless
from Council Bluffs, IA

Betty Crocker

serves 6
prep time 15 Min
cook time 50 Min
method Convection Oven

Ingredients

  • 2 c
    cut up cooked chicken
  • 1 can
    (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
    (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
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How To Make

  • 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.

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