Another dinner from my Betty Crocker 300 Calorie Cookbook (see a theme here yet?). This one got decent reviews. It's a lot of cornbread and very little chicken--although if you ask me, it's too much chicken (but I'm a super picky chicken eater). It was good, not great; but we would eat it again.
9 oz frozen diced cooked chicken, thawed and drained (I used the refrigerated pre-cooked chicken fajita meat)
4.5 oz diced green chilies, undrained (I omitted)
1/2 c enchilada sauce
1/2 c Original Bisquick Mix (I used the light version)
1/2 c cornmeal
1/2 c skim milk
1 egg
11 oz corn with red and green peppers, drained (I used about 1/2 c)
1 c shredded Mexican cheese blend (4 oz) (I forgot to add)
1 medium tomato, chopped (I used salsa)
Place a sheet of foil on the lowest oven rack. Heat oven to 400 degrees. In a 10 inch skillet, cook chicken, chilies, and enchilada sauce over medium-high heat 3-4 minutes, stirring occasionally until hot and bubbly. Pour into ungreased 9 inch glass pie plate (I made mine in an 8x8 Pyrex dish.
In a medium bowl, stir Bisquick, cornmeal, milk and egg with wire whisk until blended. Stir in corn. Spoon over chicken mixture. Place pie plate on rack above foil. Bake uncovered 22-27 minutes or until a toothpick inserted in topping comes out clean. Top with cheese and tomato. Let stand 5 minutes before serving.
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