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Chicken-Chile Enchilada Pie

Chicken-Chile Enchilada Pie
  • Prep 15 min
  • Total 50 min
  • Servings 6
Enchilada flavors mix up into an easy one-dish supper bake.
Updated March 4, 2012
Make With
Make With
Bisquick

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

  • 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.

  • 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 Facts

Serving Size: 1 Serving
Calories
290
Calories from Fat
100
Total Fat
11g
17%
Saturated Fat
5g
25%
Trans Fat
0g
Cholesterol
85mg
28%
Sodium
870mg
36%
Potassium
150mg
4%
Total Carbohydrate
29g
10%
Dietary Fiber
2g
7%
Sugars
6g
Protein
20g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
10%
10%
Calcium
20%
20%
Iron
6%
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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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