CHICKEN-CHILE ENCHILADA PIE

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Chicken-Chile Enchilada Pie image

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

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 6

Number Of Ingredients 10

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

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