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    Chicken and Chiles with Cornbread Crust

    1 (14.5 ounce) can enchilada sauce
    1/2 plus 1/3 cup sour cream
    1 (4 ounce) can chopped green chiles, drained
    1 (11 ounce) can Mexi-corn, drained
    1 (4 ounce) jar chopped pimentos, drained
    1 (10 ounce) can chunk chicken packed in water, drained
    1/3 cup quick bread mix
    1/3 cup yellow self-rising cornbread mix
    2 teaspoons granulated sugar
    1 egg
    1 tablespoon vegetable oil

    Preheat oven to 400 degrees F.

    In a 1 1/2-quart casserole dish, combine enchilada sauce and 1/2 cup sour cream. Stir in chilies, corn, pimento and chicken. Microwave on HIGH for 5 minutes to heat ingredients.

    In a medium mixing bowl, combine quick bread mix, cornbread mix and sugar. Form a well in the center of the mixture and add egg, oil and 1/3 cup sour cream. Stir liquids together, then mix with the dry ingredients. Drop the dough by tablespoons onto the top of the chicken mixture. Bake at 400 degrees F for 20 minutes.

    Serves 4 to 6.

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