Make a quick trip to the store on your way home from work, gather up just one small bag of groceries and you can head home to make Chicken Enchilada Pot Pie.
This family-pleaser makes use of convenience products, including rotisserie chicken, canned enchilada sauce, corn, black beans and chopped green chiles and a packaged cornbread mix.
This recipe calls for only breast meat, but use the dark meat for a heartier pie. I'll often buy several rotisserie chickens when they go on sale, serve the leg quarters for dinner and cube up the breast meat to freeze for later use.
Canned enchilada sauce gives a nice Mexican flavor without you visiting your spice rack..
Chicken Enchilada Pot Pie
2 cups diced cook chicken breast meat (from 1 rotisserie chicken)
1 10-ounce can mild enchilada sauce
1 11-ounce can corn niblets
1 15-ounce can black beans, rinsed and drained
1 4-ounce can chopped green chiles, optional1 cup shredded reduced-fat cheddar cheese
1 8.5-ounce package corn muffin mix, prepared according to package directions
Heat oven to 400 degrees. Combine chicken, enchilada sauce, corn, black beans and green chiles in a bowl. Stir well and then pour into a 3-quart baking dish that has been sprayed with nonstick cooking spray. Sprinkle with the cheese. Prepare the cornbread mix according to package directions and spoon it around the outside of the casserole.
Bake for 25 minutes, or until the cornbread is completely cooked and the chicken mixture is bubbly.
Makes 6 servings.
Nutritional information: per serving: 438 calories 7 grams fat (2 grams saturated), 55 milligrams cholesterol, 898 milligrams sodium, 39 grams carbohydrates, 28 grams protein and 4 grams dietary fiber
Nutritional analysis provided by Registered Dietitian Rachel Brookshire, the nutritional education specialist with the Richmond County School Nutrition Program, in conjunction with the Augusta Area Dietetic Association.
Coming next week: Sicilian Penne delivers big Italian flavor with little work.