Enchilada Poke Pie

Enchilada Poke Pie

This Enchilada Poke Pie recipe is a little bit different from the Easy Chicken Enchiladas and Enchilada Casserole that I usually make, but it still contains the cheese, chicken, and enchilada sauce that my Tex-Mex loving family likes to eat. It also gives me the variety I crave in the kitchen. Does anyone else get tired of cooking the same old things?

Ingredients:

12″ pizza pan

1 heaping cup of cooked, shredded chicken

1 enchilada sauce packet ( I used McCormick)

1 1/2 cups water

8 oz can tomato sauce

2 boxes Jiffy Muffin Mix

1 8 oz can whole kernal sweet corn

2/3 cup sour cream

1/3 cup milk

2 eggs

1 teaspoon salt

1 tablespoon cooking oil, plus a little extra to grease the 12″ pizza pan

fresh chopped cilantro

1 small chopped onion (not pictured)

I was able to go outside, and cut fresh cilantro from my Aged Copper Patina Herb Garden for this recipe. It was a moment I’d been waiting for! It made me feel like such a good homemaker. It’s the little things that matter, right? You can read the tutorial for the DIY Wooden “Chocolate Bunny” Plant Pokes pictured below on flusterbuster.com.

Directions:

Preheat oven to 400 degrees. Combine two boxes of Jiffy Corn Muffin Mix with 2 eggs, 1/3 cup of milk, and 2/3 cup of sour cream. Grease or spray a 12″ pizza pan and pour in the corn meal mixture. Bake for 25 minutes, or until a knife inserted comes out clean. Poke holes in the cornbread with a round object. I used the metal end of an electric mixing whisk, but any round handle would work. Set aside for now.

Now it’s time to make the enchilada sauce. Boil 1 1/2 cup of water in a small sauce pan. Add the 8 oz can tomato sauce and the enchilada sauce packet. Mix well.

In a large skillet, over medium heat, brown the chopped onion in 1 tablespoon of cooking oil for about 5 minutes. After setting aside a few pieces for garnish, add the rest of the cilantro to the enchilada sauce, then pour all but 1/2 cup of the sauce over the onions. The last 1/2 cup of enchilada sauce, along with a few pieces of the chopped cilantro, will be used as topping/garnish. Add chicken, salt, and corn. Stir and cook until bubbly.

Pour the sauce mixture over the cornbread. Spread with a spoon. Top with 2 cups of colby jack cheese. Garnish with the remaining cup of enchilada sauce and a few pieces of fresh cilantro.

Bake at 400 degrees until bubbly; about 20 minutes.

You’re done! I hope your family loves it!

Blessings,

Kristie

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