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Chicken-Chile Enchilada Pie

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By Betty Crocker Kitchens
Updated Mar 4, 2012
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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
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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

  • Step 
    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.
  • Step 
    2
    In medium bowl, stir Bisquick mix, cornmeal, milk and egg until blended. Stir in corn. Spoon over chicken mixture.
  • Step 
    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.

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
2
*Percent Daily Values are based on a 2,000 calorie diet.

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