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?
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
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.
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!
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