Chicken and cornbread pie
Preheat oven to 400°.
Combine the first 7 ingredients (milk through green chiles), using just ½ tablespoon of the taco seasoning, in a large bowl, stirring just until moist. Pour mixture into a round pie plate (mine was glass) coated with cooking spray.
Bake at 400° for 20-30 minutes. While corn is baking, toss the chicken in the remaining 1 tablespoon taco seasoning. When corn is done - it will be just barely set and golden brown - pierce entire surface liberally with a fork (it might stick a little bit to the fork). Pour enchilada sauce over top. Top with chicken; sprinkle with cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with cilantro and Cotija cheese.
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Serving Size: 1 Serving (83g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 100 | ||
Calories from Fat: 42 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.7g | 6 % | |
Saturated Fat 2.8g | 14 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 14mg | 4 % | |
Sodium 252.6mg | 9 % | |
Potassium 108.8mg | 3 % | |
Total Carbohydrate 11.6g | 3 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 10.8g | ||
Protein 4.5g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 100
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