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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 392.5
  • Total Fat: 11.8 g
  • Cholesterol: 126.9 mg
  • Sodium: 993.1 mg
  • Total Carbs: 41.9 g
  • Dietary Fiber: 2.7 g
  • Protein: 27.6 g

View full nutritional breakdown of Chicken-Chile Enchilada Pie calories by ingredient
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Chicken-Chile Enchilada Pie

Submitted by: TRAINLADY1107
Chicken-Chile Enchilada Pie

Introduction

Made with Heart Smart Bisquick Made with Heart Smart Bisquick
Number of Servings: 4

Ingredients

    Ingredients:
    Chicken Thigh, 4 thigh, bone and skin removed (remove)
    *chopped green chiles, canned 2 Tbsp serving, 4 serving (remove)
    *El Paso Enchilada Sauce, 0.50 cup (remove)
    *Heart Smart Bisquick, .50 cup (remove)
    Yellow Cornmeal, .5 cup (remove)
    Milk, 1%, .5 cup (remove)
    Egg, fresh, 1 large (remove)
    *Green Giant Mexicorn (11oz can), 1 serving (remove)
    *Kraft 2% Four Cheese Mexican Cheese, 1 cup (remove)
    *Tomato (plum) fresh-1 tomato, 1 serving (remove)

Directions

1. Place sheet of foil on lower oven rack to catch any drips. Heat oven to 400F. 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.
2. In medium bowl, stir Bisquick mix, cornmeal, milk and egg until blended. Stir in corn. Spoon over chicken mixture.
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.
High Altitude (3500-6500 ft): Bake 27 to 32 minutes.


Number of Servings: 4

Recipe submitted by SparkPeople user TRAINLADY1107.






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