1-Dish Chicken Enchilada

Ingredients

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

Toppings

1/2 cup (4 ounces) salsa verde (tomatillo salsa)

1 cup (4 ounces) shredded Mexican style cheese

Instructions

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

Nutrition Facts
Valeur nutritive
Per Serving / Par portion

Calories

Fat / Lipides 0 g

Saturated / saturés g

Carbohydrate / Glucides g

Fibre / Fibres g

Sugars / Sucres g

Cholesterol / Cholestérol mg

Protein / Protéins mg

Sodium mg

Potassium mg

Calcium mg

Iron / Fer mg