Saturday, December 28, 2013

Chicken Enchilada Cornbread Pie

Enchiladas sounded yummy tonight, but I didn't feel like taking the time to make the recipe....rolling all those enchiladas....too much! So I found this Chicken Enchilada Cornbread Pie recipe on Tablespoon that seemed easy enough to make! The main man of the house loves cornbread, so I thought I couldn't go wrong. Notice that the original recipe calls for 1 cup of cheese...well, you know me! I had to add more! The more cheese the better, right?! I would also recommend that you use rotisserie chicken if you want some added flavor. I just cooked some chicken breasts and then shredded them myself. Either way, tastes good. Finally, I think if I make this recipe again, I might add a cornbread base crust and bake it before adding the mixture. It was a bit oozy, but still good this way. In fact, I think tomorrow I might take some of the interior mixture and spread it over tortilla chips....and of course, ADD MORE CHEESE! That would be SO good! To print recipe without photos, click: PRINT
Ingredients:
2 teaspoons vegetable oil
1 small white onion, diced
1 jalapeno, seeded and diced
1 (10oz) can enchilada sauce
1 cup salsa
2 cups shredded cooked chicken
1 (15oz) can black beans, rinsed and drained
2 to 2 1/2 cups shredded mexican cheese (divided)
1 (6.5oz) pouch Betty Crocker cornbread mix
1/3 cup milk
1 egg
2 tablespoons melted butter
Directions:
1) Preheat oven to 350°F. Heat the oil in a medium skillet over medium-high heat. Add onion and jalapeno and cook until the onion is translucent, about 5-7 minutes.
 





2) Transfer onion and jalapeno mixture to a large bowl. Add enchilada sauce, salsa, chicken, black beans, about 1 1/2 to 2 cups of cheese and stir all ingredients until mixed.




3) Transfer mixture to a pie plate that has been greased with cooking spray. Pat the mixture down with a spoon so it is even.




4) In a separate bowl, mix together the cornbread mix, milk, egg and melted butter until completely smooth.




5) Spoon the cornbread mixture over the top of the enchilada mixture until the entire pie is covered.



6) Bake for 15-20 minutes until the cornbread topping is set and the edges start to brown.




7) Remove pie from oven and top with remaining cheese, then bake for about another 5 minutes.




8) Once cheese is melted, remove pie from oven and let sit for about 10-15 minutes before serving. If you don't want it to be too oozy, let stand for about 20-30 minutes before serving.



ENJOY!!!






Nutrition Facts
Servings 6.0
Amount Per Serving
Calories 566
% Daily Value *
Total Fat 22 g34 %
Saturated Fat 9 g44 %
Monounsaturated Fat 3 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 113 g38 %
Sodium 687 mg29 %
Potassium 551 mg16 %
Total Carbohydrate 54 g18 %
Dietary Fiber 8 g31 %
Sugars 4 g
Protein 36 g73 %
Vitamin A0 %
Vitamin C8 %
Calcium3 %
Iron76 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
Copyright © 2013 Kellicipes