Best Impossibly Easy Mexicali Chicken Pie Recipes

IMPOSSIBLY EASY MEXICALI CHICKEN PIE

Impossibly Easy Mexicali Chicken Pie image

Honorable Mention Bisquick® Recipe Contest 2010! Mix up Mexican fixin's with chicken to create a fiesta of flavors. Recipe submitted by Jackie Colwell.

Provided by Betty Crocker Kitchens

Categories Entree

Time 50m

Yield 6

Number Of Ingredients 14

Ingredients

1 cup chopped or shredded cooked chicken
1 cup frozen corn (from 12-oz bag)
1 can (2 1/4 oz) sliced ripe olives, drained
1 small onion, chopped (1/4 cup)
1 tablespoon Old El Paso™ chopped green chiles (from 4.5-oz can)
2 cups shredded Monterey Jack cheese (8 oz)
1/2 cup Original Bisquick™ mix
2 eggs
1 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup Old El Paso™ Thick 'n Chunky salsa (from 16-oz jar)
1/2 cup guacamole
1/2 cup sour cream

Steps:

Heat oven to 400°F. Spray 9-inch glass pie plate or 8-inch square (2-quart) glass baking dish with cooking spray.
In large bowl, mix chicken, corn, olives, onion, chiles and cheese. Spoon into pie plate. In medium bowl, mix Bisquick mix, eggs, milk, salt and pepper with whisk until tiny lumps remain. Pour evenly over chicken mixture.
Bake 28 to 30 minutes or until knife inserted in center comes out clean. Serve with salsa, guacamole and sour cream.

Nutrition Facts : Calories 380, Carbohydrate 20 g, Cholesterol 135 mg, Fat 2, Fiber 2 g, Protein 21 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1080 mg, Sugar 6 g, TransFat 1 g

IMPOSSIBLY EASY MEXICALI CHICKEN PIE

Impossibly Easy Mexicali Chicken Pie image

Honorable Mention Bisquick® Recipe Contest 2010! Mix up Mexican fixin's with chicken to create a fiesta of flavors. Recipe submitted by Jackie Colwell.

Provided by @MakeItYours

Number Of Ingredients 14

Ingredients

1 cup chopped or shredded cooked chicken
1 cup Green Giant® Valley Fresh Steamers™ Niblets® frozen corn (from 12-oz bag)
1 can (2 1/4 oz) sliced ripe olives, drained
1 small onion, chopped (1/4 cup)
1 tablespoon Old El Paso® chopped green chiles (from 4.5-oz can)
2 cups shredded Monterey Jack cheese (8 oz)
1/2 cup Original Bisquick® mix
2 eggs
1 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup Old El Paso® Thick 'n Chunky salsa (from 16-oz jar)
1/2 cup guacamole
1/2 cup sour cream

Steps:

Heat oven to 400°F. Spray 9-inch glass pie plate or 8-inch square (2-quart) glass baking dish with cooking spray.
In large bowl, mix chicken, corn, olives, onion, chiles and cheese. Spoon into pie plate. In medium bowl, mix Bisquick mix, eggs, milk, salt and pepper with whisk until tiny lumps remain. Pour evenly over chicken mixture.
Bake 28 to 30 minutes or until knife inserted in center comes out clean. Serve with salsa, guacamole and sour cream.