CHICKEN-CHILE ENCHILADA PIE

Chicken-Chile Enchilada Pie image

Enchilada flavors mix up into an easy one-dish supper bake.

Provided by Betty Crocker Kitchens

Categories Entree

Time 50m

Yield 6

Number Of Ingredients 10

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)

Steps:

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.
In medium bowl, stir Bisquick mix, cornmeal, milk and egg until blended. Stir in corn. Spoon over chicken mixture.
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.

Nutrition Facts : Calories 290, Carbohydrate 29 g, Cholesterol 85 mg, Fat 1 1/2, Fiber 2 g, Protein 20 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 870 mg, Sugar 6 g, TransFat 0 g