OLE! MEXICAN CHICKEN PIE

Ole! Mexican Chicken Pie image

My recipe for a Mexican-inspired tender-chunk chicken pie with a cornbread crust is a bit labor-intensive, but so worth it. This is kid-friendly as far as its heat -- for a spicier pie simply replace a portion of the green bell peppers with jalapeno or serrano peppers.

Provided by The Spice Guru

Categories Pot Pie

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 26

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Ingredients

1 tablespoon canola oil or 1 tablespoon light olive oil
2/3 cup potato, peeled and diced to 1/2-inch
1 cup yellow onion, peeled and cut to 1/2-inch
2/3 cup green bell pepper, diced to 1/2-inch
1/2 cup black beans, drained and rinsed
1/2 cup frozen whole sweet kernel corn
1/4 cup green onion top, thinly snipped
2 tablespoons minced cilantro leaves
2 fresh large garlic cloves, minced
3 tablespoons all-purpose flour
2 cups green enchilada sauce
2 teaspoons lime juice
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon dried Mexican oregano
salt & freshly cracked pepper, to taste
2 (12 ounce) cans chicken breasts, drained
2/3 cup colby-monterey jack cheese, shredded
1 (8 1/2 ounce) package Jiffy corn muffin mix
1 large egg
1/3 cup water
4 teaspoons lime juice
1/8 teaspoon table salt
1/3 cup shredded colby-monterey jack cheese
8 -12 dashes Tabasco jalapeno sauce
sliced black olives (or jalapenos, or snipped green onion tops, or all)

Steps:

PREHEAT oven to 375°F; SPRAY a 2 quart deep baking dish with non-stick cooking spray, then set aside; CUT potato, onion, bell pepper and garlic to specifications; THAW 1/2 cup frozen corn; KNEAD and juice enough limes to yield a total of 2 tablespoons juice if using fresh (bottled lime juice is okay); SHRED 1 cup Colby-Jack cheese; DRAIN two 12-ounce cans chunk chicken breasts.
HEAT 1 tablespoon oil in a nonstick 2 quart skillet over medium heat; ADD the potatoes and cook, scraping and stirring often, until softened; ADD the yellow onion and bell pepper; COOK until softened; STIR in the black beans, corn, green onions, cilantro and garlic; COOK for 1 minute longer.
SPRINKLE 3 tablespoons flour over mixture; TOSS mixture well until all flour has absorbed; STIR in 2 cups enchilada sauce, 2 teaspoons lime juice, 1 teaspoon cumin, 1/2 teaspoon coriander, and 1/2 teaspoon oregano.
BRING to a gentle boil; REDUCE the heat and simmer until fully thickened, about 5 minutes; SEASON to taste with salt (if needed) and freshly cracked black pepper; REMOVE from heat; FOLD in the drained chicken chunks and 2/3 cup of the cheese (don't over-stir!).
POUR meat mixture levelly into prepared baking dish; PLACE baking dish onto a baking sheet.
INTO a medium bowl, add the cornbread mix, 1 egg, 1/3 cup water, 4 teaspoons lime juice, and 1/8 teaspoon table salt; STIR just until blended; SPREAD batter carefully and evenly over the meat mixture; TOP with the remaining cheese.
BAKE dish on baking sheet for 15 minutes (keep oven ON); REMOVE tray with pie; SPLASH with 8-12 dashes hot sauce; DECORATE with sliced black olives or snipped green onion tops (or both, or whatever you find festive!).
BAKE for 10 additional minutes; ALLOW to set and cool 10 minutes before cutting.
SERVE with desired garnishes and condiments (I like sour cream and salsa).
SNAP your fingers and shout,"OLE!".