For Cinco de Mayo let’s make this take on Mexican comfort food.
It is much easier to shred the chicken when it is warm. Sliced black olives may be added to the chicken mixture if desired. Garnish with chopped green onion. Pre-toasted corn may be purchased at Trader Joe’s.
Renee from So Cal says: “I love the mixture of sweet with spicy. Reminds me of Green Chili Sweet Tamales.”
| Author: Jim Kirkley
Quick preparation and easy one-pot meal makes this a winner. Serve with a light tossed salad. Serves: 6 |
Mexican Chicken Pot Pie
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INGREDIENTS
3 cups, rotisserie chicken or leftover roasted or poached chicken – skinned and shredded while warm
1 cup, corn – toasted in butter
1 11 ounce can, Original Rotel
1 packet, taco seasoning mix
1 cup, sour cream
2 cups, shredded cheddar cheese – divided
1 package, cornbread mix – we like Marie Callenders
1 large, egg – lightly beaten
1 cup, sliced black olives – optional
chopped green onion – as garnish (optional)
cilantro – as garnish (optional)
METHOD
- Preheat oven to 375 degrees
- In a bowl, mix together chicken, corn, Rotel, taco seasoning, sour cream, olives (if using) and 1 cup of shredded cheese
- Transfer to a 10 inch cast iron pan or casserole dish.
- Make cornbread mix according to directions. Add egg and remaining shredded cheese.
- Pour on top of chicken mixture to a depth of about 1/2 inch. You may have too much. You do not want the topping to be too thick.
- Place in oven and bake for about 30 minutes or until top starts to brown. Remove and let cool slightly before cutting.
- Serve with additional sour cream and salsa. Top with chopped green onion and or cilantro if desired.
