This recipe is for a lovely Mexican pie with creamy cornbread, spicy enchilada sauce, well-seasoned chicken and creamy, melted cheese, all of which is baked into a mouth-watering pie which can make for a wonderful meal. This hot, saucy pie is sure to win over absolutely everybody!
Preparation Time : 20 Minutes
Cooking Time : 30 Minutes
Serves : 4
List Of Ingredients:
Corn Muffin Mix – 1 box (you can use brands such as jiffy)
Sour Cream – 1/4th can
Cream Style Corn – 1/2 can
1 Egg or 1/4th cup Egg Substitute
Fat free/ Skimmed Milk – 1/4th cup
Chicken Breast – 2 cups (shredded and cooked)
Shallots – 1 large (chopped finely)
Garlic – 3 cloves (Minced)
Scallions (Both white and green parts)- 2 (sliced)
Green Chillies (Chopped) – 2
Shredded Cheddar – 1 cup (can be substituted with Raclette-it melts beautifully)
Shredded Monterey Jack – 1 cup (can be substituted with gouda or muenster)
Chopped Fresh Cilantro (for garnishing)
Crumbled Cotija Cheese (for garnishing)
Taco Seasoning – 1 tbsp. ( divide into 2 – 1/4th tbsp. and 3/4th tbsp.)
Ground Red Pepper – 1 tsp
Enchilada Sauce – 3/4th cup (divide into 2 – one 1/2 cup and one 1/4th cup)
Butter (melted) – 2 tsp|
Olive Oil – 1 tsp
Salt and pepper to taste
Step-By-Step Method Of Preparation:
Preheat the oven to 400 degrees. (C)
In order to prepare the cornbread base, add the skimmed milk, cream style corn, sour cream, eggs or egg substitute, butter, corn muffin mix, 1/4th of the taco seasoning, and the green chillies in a large bowl. Whisk the mixture thoroughly until it is even and smooth.
Spray a large skillet with cooking spray. Pour the cornbread mixture into the skillet and bake it until it turns golden and crisp. This should take anywhere between 15 and 20 minutes. Take the skillet out and pierce the corn base with a fork all over. Let it cool for a little while after it is cooked.
While the corn bread is cooking, add the olive oil in a large pan and heat it. Meanwhile, toss the shredded chicken in the remaining 3/4th tbsp. of taco seasoning. Sauté the shallots until they turn tender. This should take 3 to 5 minutes. Add the garlic and the scallions and toss them for another 2 minutes. The shallots should be golden brown by now. Add 1/2 a cup of enchilada sauce and then add the shredded chicken. Toss this mixture for upto 3 minutes until it is combined. Add salt as required.
Pour the remaining 14th cup of enchilada sauce on the base so as to cover all the holes that were pierced. Add the chicken and shallots mixture on top of this. Now sprinkle the shredded cheddar and shredded Monterey Jack all over this mixture. Bake in the preheated oven at 400 degrees until the cheese turns golden. This should take anywhere between 15 and 25 minutes.
Take the skillet out of the oven. Sprinkle the pie with the chopped cilantro and crumbled Cotija cheese. The dish is now ready to eat. Cut into four even pieces and serve while it is piping hot. You can also garnish the pie with sour cream for a richer flavor.
The corn bread base will tend to be moist and a little soggy, but that is how it tastes best. The cheese should be completely melted before taking it out of the oven.
This dish forms a beautiful meal for a romantic date, or for a family dinner. The bubbly cheesiness and combination of the spicy shredded chicken with the cornbread crust literally causes your taste buds to explode with all the richness in flavour!