|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Enchilada-Style Chicken Pie |
|
Serves: 8 Print this RecipeNancy Jo Mathison - Chico, California Bake-Off® Contest 32, 1986 Prize Winner Contemporary microwave preparation and a refrigerated pie crust are featured in this delicious Mexican-flavored pie. A microwave cooking category at the thirty-second Bake-Off® Contest brought in this Mexican inspired main dish pie. The entire recipe, from refrigerated pie crust to spicy chicken filling, is quickly prepared in the microwave. CRUST 1 (15-ounce) package refrigerated pie crust 1 egg 1 teaspoon Worcestershire sauce FILLING 1 cup chopped onions 1 (5-ounce) can chunk breast of chicken, drained, flaked, or 1 cup cubed cooked chicken 1 (4 1/2-ounce) can chopped green chilies, well drained 3/4 cup sliced ripe olives, drained 1 cup (4 oz.) shredded Monterey Jack or Cheddar cheese 1/2 cup milk 3 eggs 1/2 teaspoon salt, if desired 1/4 teaspoon cumin 1/8 teaspoon garlic powder 1/8 teaspoon pepper 3 drops hot pepper sauce TOPPINGS Salsa, dairy sour cream, avocado slices and parsley, if desired MICROWAVE DIRECTIONS: Prepare pie crust according to package directions for ONE-CRUST BAKED SHELL using 9-inch microwave-safe pie pan or 10-inch microwave-safe tart pan. Flute, if desired. Generously prick crust with fork. In medium bowl, combine 1 egg and Worcestershire sauce; blend well. Brush lightly over pie crust. (Reserve any remaining egg mixture for filling.) Microwave on HIGH for 6 to 8 minutes, rotating pan 1/2 turn every 2 minutes. Crust is done when surface appears dry and flaky. Place onions in small microwave-safe bowl. Cover with microwave-safe plastic wrap. Microwave on HIGH for 3 minutes or until crisp-tender. Drain well. To assemble pie, layer chicken, cooked onions, chiles, olives and cheese in cooked pie shell. In medium bowl, combine milk, 3 eggs, salt, cumin, garlic powder, pepper, hot pepper sauce and any remaining egg mixture; blend well. Pour mixture slowly over cheese. Microwave on HIGH for 8 to 11 minutes or until knife inserted near center comes out clean, rotating pan once halfway through cooking. Let stand on flat surface 5 minutes before serving. Cut into wedges to serve; top each serving with salsa, sour cream, avocado slice and parsley. *TIP: A Colby-Monterey Jack cheese blend can be substituted for Monterey Jack or Cheddar cheese. Nutrition Per Serving: Calories 340; Protein 14g; Carbohydrate 20g; Fat 22g; Sodium 600mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Cajun Red Beans and Rice Orange-Cumin Chicken and Vegetables Spicy Broccoli Aïoli Pizza California Casserole Bean and Sausage Bake Chicken Broccoli Stroganoff Peppers Olé Quick-Topped Vegetable Chicken Casserole Biscuit Stuffin' Atop Chops Zesty Italian Crescent Casserole Creamy Spinach and Tortellini Easy Seafood Dinner West African Chicken and Groundnut Stew Smoky Southwestern Shepherd's Pie Salsa Couscous Chicken Crafty Crescent Lasagna Broccoli Brunch Braid Chicken Prosciutto with Mushroom Sauce Thai Curry Chicken and Vegetables Chick-n-Broccoli Pot Pies Wild Rice and Ham Country Tart Bacon Quiche Biscuit Cups Dotted Swiss and Spinach Quiche Chicken Picadillo Pie Italian Cheese Rustic Pie Bean Picadillo Tortillas Enchilada-Style Chicken Pie Italian Country Loaf Rustica Italian Zucchini Crescent Pie Gorgonzola and Onion Pie Italian-Style Fish and Vegetables Crab Meat Salad Pie Black Bean Mexican Pizza Chicken Fajita Pizza Hearty Reuben Pizza Deluxe Turkey Club Pizza Hearty Mexican Pizza Polish Pizza Hungry Boys' Casserole Oriental Stir-Fry Pizza Spinach Pierogi Pizza 02: Main Dishes |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
