(11oz) green giant mexicorn whole kernel corn with red and green peppers, drained
shredded mexican cheese blend (4oz)
medium tomato chopped
How To Make
Place sheet of foil on lowest oven rack. Heat oven to 400 f
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.
In medium bowl, stir Bisquick mix, cornmeal, milk and egg with wire whisk or fork until blended. Stir in corn. Spoon over chicken mixture.
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.
Last Step: Don't forget to share!
Make all your friends drool by posting a picture of your finished recipe on your favorite social
network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!