1-Dish Chicken Enchilada


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

-- Serves
SKILL LEVEL 6 servings
3/4 cup all-purpose flour
1/2 cup masa corn flour OR corn meal
2 (4-1/2 tsp.) envelopes Fleischmann's® Quick Rise Yeast
1 tablespoon sugar
1/2 teaspoon salt
3/4 cup very warm milk (120° to 130°F)
3 tablespoons Mazola® Corn, Canola OR Vegetable 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
1/2 cup (4 ounces) salsa verde (tomatillo salsa)
1 cup (4 ounces) shredded Mexican style cheese

Mix batter ingredients together in a pre-sprayed 8 X 8-inch baking dish.   Combine chicken filling ingredients in a bowl.

Top batter evenly with chicken filling.  Pour salsa verde over chicken; sprinkle with 1 cup shredded cheese

Bake by placing in a COLD oven; set temperature to 350ºF. Bake for 30 minutes or until done.

Total Time
Bake Time 30 minutes

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