Living in San Diego, we eat our fair share of good Mexican food. I've always loved enchiladas - lots of melty cheese and spicy sauce all wrapped in corn tortillas. Delicious!
It is winter (even here on Southern California) and we're in the mood for comfort food. One of my favorite comfort foods is chicken pot pie. I thought I would combine two of my favorites in a tasty portion-controlled muffin-sized meal.
Chicken Enchilada Pot Pies... Muffin Style
Keywords: bake entree Mexican
- 1 box refrigerated pie crust
- 4 cups cooked chicken or turkey (rotisserie chicken is perfect for this), cut into bite-sized pieces
- 1 1/2 cup frozen corn, thawed
- 1 1/2 cup frozen peas, thawed
- 1 15 ounce can of enchilada sauce (I use half a can each of red and green enchilada sauces)
- 1/2 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon fresh oregano, chopped
- 1 tablespoon fresh cilantro, chopped
- 2 cups shredded cheddar cheese (I used 1 cup of cheddar for the red sauce and 1 cup of mozzarella for the green sauce)
Preheat oven to 425 degrees F
Cut the pie crust into twelve equal pieces. Line each cavity of a 12-cavity muffin tin with a piece of the pie crust. Work the pie crust dough around so that each cavity is completely covered, with approximately 1/2 inch hanging over the edge. Set aside.
Combine the chicken, vegetables, spices and herbs. If using only one type of sauce add to the chicken mixture and stir until combined. If using both red and green enchilada sauces, split the chicken mixture into two equal parts and add the red sauce to one half and the green sauce to the other half. Stir to combine.
Divide the filling between the pie-crust lined tins.
Sprinkle with the shredded cheese (cheddar for the red sauce, mozzarella for the green sauce.)
Bake at 425 for 30 minutes, or until the cheese on top is bubbly and melted.
Carefully remove the pies from the puffin tins and serve hot.
Powered by Recipage
We loved this one! Really satisfying comfort food, with a spicy twist.
This was a great dinner, but would also be wonderful for lunch and would make a fantastic brunch dish!