Chicken Enchilada Pie
2 ccut up cooked chicken
1 can(s)(4.5 oz) old el paso chopped green chiles
1/2 cold el paso enchilada sauce (from 10 oz can)
1/2 coriginal bisquick mix
1 can(s)(11oz) green giant mexicorn whole kernel corn with red and green peppers, drained
1 cshredded mexican cheese blend (4oz)
3/4medium tomato chopped
How to Make Chicken Enchilada Pie
- 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.