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Chicken-Chile Enchilada Pie

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Chicken-Chile Enchilada Pie
  • Prep Time 15 min
  • Total Time 50 min
  • Servings 6
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Enchilada flavors mix up into an easy one-dish supper bake.

Ingredients

1
package (9 oz) frozen diced cooked chicken breast, thawed
1
can (4.5 oz) Old El Paso™ chopped green chiles, undrained
1/2
cup Old El Paso™ enchilada sauce (from 10-oz can)
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)

Directions

  • 1 Place sheet of foil on lower oven rack to catch any drips. Heat oven to 400°F. In 10-inch skillet, mix chicken, chiles and enchilada sauce. Cook over medium-high heat 3 to 4 minutes, stirring occasionally, until hot and bubbly. Pour into ungreased 9-inch glass pie plate.
  • 2 In medium bowl, stir Bisquick mix, cornmeal, milk and egg until blended. Stir in corn. Spoon over chicken mixture.
  • 3 Place pie plate on rack above foil. Bake 22 to 27 minutes or until toothpick inserted in topping comes out clean. Top with cheese and tomato. Let stand 5 minutes before serving.
Tips  

No enchilada sauce in the house? Use salsa instead.

You can add leftover enchilada sauce to Italian dressing to make a great marinade for beef or chicken. Grill the meat, then slice for fajitas.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
290
(
Calories from Fat
100
)
Daily Value
Total Fat
11g
17%
(
Saturated Fat
5g
25%
,
Trans Fat
0g
)
Cholesterol
85mg
28%
Sodium
870mg
36%
Potassium
150mg
4%
Total Carbohydrate
29g
10%
(
Dietary Fiber
2g
7%
,
Sugars
6g
)
Protein
20g
Daily Value*:
Vitamin A
10%
10%
Vitamin C
10%
10%
Calcium
20%
20%
Iron
6%
6%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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