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)
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Steps
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.
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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.
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