adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Chicken-Chile Enchilada Pie
Chicken-Chile Enchilada Pie
0 Likes
Prep Time:
15 minutes
Total Time:
50 minutes
Transform enchilada flavors into a simple and delicious one-pan meal.
Ingredients:
  • 1 package (9 oz) frozen diced cooked chicken breast, thawed
  • 1 can (4 oz) Old El Paso™ Chopped Green Chiles, undrained
  • 1/2 cup from 1 can (10 oz) Old El Paso™ Mild Red Enchilada Sauce
  • 1/2 cup Original Bisquick™ mix
  • 1/2 cup cornmeal
  • 1/2 cup milk
  • 1 egg
  • 1 can (11 oz) whole kernel corn with red and green peppers, drained
  • 1 cup shredded Mexican cheese blend (4 oz)
  • 1 medium tomato, chopped (3/4 cup)
Instructions:
  • Place a foil-lined baking sheet on the lower oven rack for easy cleanup. Preheat oven to 400°F. In a 10-inch skillet, combine chicken, chiles, and enchilada sauce. Cook over medium-high heat for 3 to 4 minutes, stirring occasionally, until hot and bubbly. Transfer the mixture to a 9-inch ungreased glass pie plate.
  • Combine Bisquick mix, cornmeal, milk, and egg in a medium bowl until well blended. Gently fold in the corn, then spoon the mixture over the chicken.
  • Position the pie plate on the rack above a sheet of foil in the oven. Bake for 22 to 27 minutes, or until a toothpick inserted in the topping comes out clean. Sprinkle with cheese and top with tomato. Allow it to sit for 5 minutes before serving.

Similar Recipes