Wednesday was my first night back in my own kitchen, and so after stocking up on groceries I was very excited to get cooking! I was craving Mexican food when I made the grocery list, so I decided to try Chicken Enchilada Pie. First, I made the filling of chicken, enchilada sauce, and green chiles. I actually didn't have quite enough enchilada sauce so I added in some salsa as well.
Next I worked on making the crust. Betty Crocker loooves her Bisquick, and this was pretty basic; egg, milk, and Bisquick.
But then, a slight twist. The corn for the recipe was mixed into the batter to become part of the crust - not part of the pie filling. Interestingg.
Kind of looks like cream of corn soup, right? Anyway, I baked this sucker for about 27 minutes and then was puzzled by the next instruction: Put shredded cheese on top and let it sit for 5 minutes.
I just did not believe that the cheese was going to melt simply by sitting on top of the pie. No. Way.
I was wrong. I was so excited about how perfectly melted the cheese on top was!
This dish is fairly spicy, but I really enjoyed it and it definitely helped with my Mexican food cravings!
Happy Friday, by the way :-)
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