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1-Dish Chicken Enchilada

Serve 6 folks who will happily shout "ole" when they taste the baked dough that surrounds the tasty ingredients.

1-Dish Chicken Enchilada

Print Recipe

Yield

6 servings

Prep Time

0:20

Bake Time

30 minutes

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Ingredients

  • 3/4 cup all-purpose flour
  • 1/2 cup masa corn flour OR corn meal
  • 2 (4-1/2 tsp.) envelopes Fleischmann’s® RapidRise® Instant Yeast
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 3/4 cup very warm milk (120° to 130°F)
  • 3 tablespoons corn oil
  • 1 egg
  • Chicken Filling
  • 1-1/2 cups diced, cooked chicken
  • 1/2 cup sour cream
  • 1/2 cup (2 ounces) shredded Mexican style cheese
  • 1 can (4 ounces) chopped green chilies, drained
  • 1-1/2 teaspoons ground cumin
  • Toppings
  • 1/2 cup (4 ounces) salsa verde (tomatillo salsa)
  • 1 cup (4 ounces) shredded Mexican style cheese

Directions

  1. Mix batter ingredients together in a pre-sprayed 8 X 8-inch baking dish. Combine chicken filling ingredients in a bowl.
  2. Top batter evenly with chicken filling. Pour salsa verde over chicken; sprinkle with 1 cup shredded cheese
  3. Bake by placing in a COLD oven; set temperature to 350°F. Bake for 30 minutes or until done.

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