chicken enchilada pie

Name: Chicken Enchilada Pie
Prep time: 15 min
Cook time: 50 min
Yield: 6
Cuisine: Mexican
Ingredients: 2 cup(s) cut up cooked chicken; 1 can(s) (4.5 oz) old el paso chopped green chiles; 1/2 cup(s) old el paso enchilada sauce (from 10 oz can); 1/2 cup(s) original bisquick mix; 1/2 cup(s) cornmeal; 1/2 cup(s) milk; 1 - large egg; 1 can(s) (11oz) green giant mexicorn whole kernel corn with red and green peppers, drained; 1 cup(s) shredded mexican cheese blend (4oz); 3/4 - medium tomato chopped

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Recipe by

Angela Lawless

@SunshineAnnie

Council Bluffs, IA

Betty Crocker

yield 6 serving(s)

prep time 15 Min

cook time 50 Min

method Convection Oven

Ingredients For chicken enchilada pie

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

How To Make chicken enchilada pie

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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