Monday, December 23, 2013

Chicken Enchilada Pie

This dish is so delicious and comforting! The cornbread crust makes this recipe a staple…meat and side built into one! 

It isn't too spicy so the kids love it too! It can easily be spiced up. 
You will need:
  • 1/3 cup fat-free milk
  • 1/4 cup egg substitute
  • 1.5 Tbsp taco seasoning, divided
  • 1/4 tsp red pepper (flakes or ground)
  • 1 (14.75oz) can cream-style corn
  • 1 (8.5oz) box cornbread mix (such as Jiffy)
  • 1 (4oz) can chopped green chilies, drained
  • 1 (10oz) can red enchilada sauce (recommend an authentic Mexican brand)
  • 2 cups shredded chicken breast, cooked
  • 3/4 cup shredded white Mexican cheese
  • Cilantro & Sour Cream, optional for toppings
  • Cooking spray
Chicken Enchilada Pie
  1. Preheat oven to 400 degrees
  2. Combine the first 7 ingredients (milk through green chilies, using only 1/2 Tbsp of taco seasoning) in a bowl
  3. Spray a pie pan with cooking spray (mine was glass and 9.5 inches).
  4. Pour the cornbread mixture into pie pan and bake at 400 degrees for 20-30min until it is barely set and golden brown
  5. Meanwhile, mix shredded chicken with remaining taco seasoning
  6. When cornbread is done, pierce liberally with a fork (it may stick to the fork some)
  7. Pour enchilada sauce over the cornbread. Top with shredded chicken & then top with shredded cheese
  8. Bake at 400 degrees for 15 minutes or until cheese is melted. Allow to cool for 5 minutes before cutting. 
  9. Top with optional toppings and serve!

Recipe adapted from: Pinch of Yum

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