Chicken Enchilada Cornbread Pie |
| Name: |
patti osteen |
| Base: |
retired |
| Recipe: |
Chicken Enchilada Cornbread Pie
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2-cups cubed cooked chicken,
8-oz. pasteurized cheese product, cubed (2 cups),
1-15.5 oz can pinto beans, drained
1-small can sliced ripe olives, drained,
1/2-cup salsa
2-tablespoons chili powder,
1/4-teaspoon garlic powder,
1-6.5 ounce package yellow corn bread mix, mixed as package directs.
chopped tomatoes, shredded lettuce or chopped green onion,
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Heat oven to 400 degrees. Grease 8 inch square baking dish. In large bowl, combine chicken, cheese, beans, olives, salsa, chili powder and garlic posder; mix well. Pour into greased baking dish. In small bowl, mix cornbread as package directs until smooth. Pour over chicken in the baking dish.
Bake 30 to 35 minutes or until golden brown. Serve with tomatoes, lettce or green onion, if desired. 6 servings.
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