Chicken-Chile Enchilada Pie

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

  • Prep Time 15 min
  • Total Time 50 min
  • Servings 6

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) Green Giant™ SteamCrisp® Mexicorn® whole kernel corn with red and green peppers, drained
1
cup shredded Mexican cheese blend (4 oz)
1
medium tomato, chopped (3/4 cup)
  • 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.

Expert Tips

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
290
(
Calories from Fat
100),
% Daily Value
Total Fat
11g
11%
(Saturated Fat
5g,
5%
Trans Fat
0g
0%
),
Cholesterol
85mg
85%;
Sodium
870mg
870%;
Total Carbohydrate
29g
29%
(Dietary Fiber
2g
2%
  Sugars
6g
6%
),
Protein
20g
20%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
10%;
Calcium
20%;
Iron
6%;
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.