Enchilada flavors mix up into an easy one-dish supper bake.
Chicken-Chile Enchilada Pie
- Prep Time 15 min
- Total 50 min
- Servings 6
- Ingredients 10
Ingredients
- 1 package (9 oz) frozen diced cooked chicken breast, thawed
- 1 can (4 oz) Old El Paso™ Chopped Green Chiles, undrained
- 1/2 cup from 1 can (10 oz) Old El Paso™ Mild Red Enchilada Sauce
- 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)
Instructions
-
Step1Place 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.
-
Step2In medium bowl, stir Bisquick mix, cornmeal, milk and egg until blended. Stir in corn. Spoon over chicken mixture.
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Step3Place 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.
Nutrition
290
Calories
11g
Total Fat
20g
Protein
29g
Total Carbohydrate
6g
Sugars
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
2Tips from the Betty Crocker Kitchens
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