Chicken Enchilada PieSubmitted by: MONGO2TEN
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.
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.