Chicken Enchilada Pie

9 oz. chicken breast, diced
1 can 4.5 oz Old El Paso chopped green chiles, undrained
1/2 cup Old El Paso enchilada sauce
1/2 cup Heart Smart Bisquick Mix
1/2 cup cornmeal
1/2 cup skim milk
2 egg whites
1 cup whole kernel corn
1/2 cup diced green peppers
1 cup 2 % Mexican Cheese, shredded
1 medium tomato chopped.

1. Place sheet of foil on lower oven rack to catch any drips. Heat oven to 400. In 10 inch skillet, cook chicken, chiles and enchilada sauce over medium high heat 3 to 4 minutes, stirrying occasionally, until hot and bubbly. Pour into ungreased 9 inch pie plate.

2. In medium bowl, stir Bisquick mix, cornmeal, milk and egg with wire shisk or fork until blended. Stir in corn. Spoon over chicken mixture in pie plate.

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.

Serving Size: Serves six

Number of Servings: 6

Recipe submitted by SparkPeople user MONGO2EIGHT.