TASTY TEX MEX CHICKEN CORNBREAD CASSEROLE
Looking for a jiffy casserole that can feed a crowd? Here it is! This Tex Mex Chicken Cornbread Casserole is comfort food at it's finest - classic, easy, and hearty....all in a 9 x 13 pan. My family digs this casserole for an easy weeknight meal. #TexMex #chicken #potpie #casserole #easy #jiffy #comfortfood #hearty
Provided by Chef Alli
Categories Main Course
Time 1h10m
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F.
- In a large skillet over medium high heat, melt the butter, adding the onion flakes. Whisk the flour into the butter, allowing flour to cook with the butter for 1-2 minutes, until it's rather tan in color. Remove the skillet from the heat, then whisk in the chipotle sauce, and 2 cups of milk. Add the broth, a little at a time until the sauce is smooth and nicely thickened, whisking constantly. (Keep in the mind that this sauce will thicken a bit more as it cools.)
- Meanwhile, place the vegetables and chopped, cooked chicken into a greased 9 x 13 baking dish. Pour the prepared sauce from the skillet over the vegetables and chicken.
- In a batter bowl, place both of the cornbread mixes along with the corn, sugar, green chilies, and Tex Mex seasoning; add just enough milk, a little at time, to make the cornbread batter a nice, thick consistency. Pour the prepared batter over all the ingredients in the 9 x 13 pan.
- Bake the casserole, uncovered, on the center rack of the oven for 35-40 minutes or until the cornbread topping is cooked throughout and golden brown on top; a knife just inserted into the center of the cornbread topping should come out clean. (Don't insert the knife past the cornbread topping or you will get down into the creamy part of the casserole and this will definitely stick to your knife, making you think the cornbread topping isn't fully cooked/done.)
- Let the casserole rest for 10 minutes before serving; garnish as desired.
Nutrition Facts : Carbohydrate 52 g, Protein 18 g, Fat 20 g, SaturatedFat 9 g, Cholesterol 62 mg, Sodium 643 mg, Fiber 6 g, Sugar 15 g, Calories 460 kcal, ServingSize 1 serving
TEX-MEX CHICKEN TAMALE PIE
Indigenous people in Mexico make a version of this delicious pie with meat, chile peppers, and tomatoes, which is wrapped in a masa dough and foil and cooked over a campfire. This sumptuous cheese-topped pie might be considered the Tex-Mex version! It takes a lot of prep time but prep can be done a day ahead and the results are well worth the effort.
Provided by Kathleen Isabell
Categories World Cuisine Recipes Latin American Mexican
Time 4h
Yield 10
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken breasts in baking pans and cover with aluminum foil.
- Bake chicken in the preheated oven until tender and cooked through, 1 1/4 to 1 1/2 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Cool until easily handled. Remove skin and discard. Bone chicken and chop into 1/2-inch pieces.
- Combine bones with drippings from baking pans in a large pot; add enough water to cover. Bring to a boil and simmer for 1 hour. Strain broth and discard bones.
- Place tomatoes, onion, tomatillos, garlic, and red chile pods in a blender or food processor; puree until chile pods are reduced to small flecks. Pour into a pot.
- Mix 1 cup chicken broth, salt, cumin, and oregano into pureed mixture in the pot. Bring to a boil; reduce heat and simmer, about 5 minutes. Stir in chicken. Remove from heat.
- Microwave 1 cup chicken broth and lard together in a microwave-safe bowl until lard is just melted, about 2 minutes. Mix in masa harina with your hands to make a smooth paste.
- Press paste evenly into the bottom of a 10x13-inch baking pan. Spread chicken mixture on top. Cover with aluminum foil.
- Bake in the preheated oven until chicken is heated through, about 40 minutes. Sprinkle shredded Cheddar and Monterey Jack cheese blend on top. Continue baking until cheese is melted and starting to bubble, 3 to 5 minutes. Let stand before serving, about 5 minutes.
Nutrition Facts : Calories 592.8 calories, Carbohydrate 15.6 g, Cholesterol 197.8 mg, Fat 28.4 g, Fiber 2.9 g, Protein 66.4 g, SaturatedFat 13.6 g, Sodium 691.1 mg, Sugar 1 g
TEX MEX CHICKEN POT PIE RECIPE - (4.4/5)
Provided by Suzolson
Number Of Ingredients 19
Steps:
- Saute chicken in 1 TBSP EVOO will no longer pink. Remove from pain. Add onions, peppers and remaining oil. Saute until softened. Stir in flour and cook for 2 minutes. Add salt, spices, broth, and milk slowly while stirring. Stir and cook until mixture has thickened. Add chicken to thickened mixture. Pour into a 8x8 pan until about 2/3 full. You may have leftovers. You can pour these into a second dish so that it fills up about 2/3 full. Mix cornbread mix as directed on package. Stir in cheese. Pour carefully over the chicken mixture. Bake at 400F for 20 minutes or until top is golden brown. Sprinkle with paprika. Serve.
EASY TEX-MEX CHICKEN AND RICE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- In a deep skillet, heat the olive oil over medium-high heat. When the oil is hot, add the garlic, onion, chili powder, cumin, cayenne pepper, salt, pepper and turmeric. Cook, stirring often, until the onion is soft and the spices are toasted, about 3 minutes.
- Pour in the tomato sauce, diced tomatoes and green chiles, chicken and both bags of rice. Stir together and cook until the rice is heated through and beginning to absorb some of the liquid, about 5 minutes. Turn the heat to low and sprinkle the pepper jack over the top. Cover with a lid and allow the cheese to melt completely, 2 to 3 minutes.
- Sprinkle over the cilantro and serve.
TEX-MEX CHICKEN POT PIE
This is a recipe that was dictated to me by a friend during lunch out. Her DH and two teen aged sons love this and it is simple as pie to make, LOL. Very versitile, you can use different cheeses, cooked beef or sauteed veges instead of chicken, and any kind of salsa you like.
Provided by KelBel
Categories Savory Pies
Time 1h
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400.
- Mix all ingredients together except pie crusts.
- Line pie plate with first crust, deep dish is best.
- Add chicken mixture.
- Top with second pie crust. Cut slits into top crust.
- Bake for 45-50 minutes, until golden.
- Serve with sour cream and guacamole.
Nutrition Facts : Calories 505.2, Fat 26.6, SaturatedFat 8.9, Cholesterol 18.3, Sodium 670.8, Carbohydrate 52.6, Fiber 9.7, Sugar 1.5, Protein 16.1
More about "tex mex chicken pot pie recipe 445 recipes"
TEX-MEX CHICKEN POT PIE — MORE THAN GOURMET
From morethangourmet.com
- Add 3 cups of the hot Fond de Poulet Gold® to large saucepan on medium-high heat (reserve 1 cup). Slowly add 1 cup of the cornmeal, stirring constantly, bringing to a low boil. Cook and stir about 5 minutes, until mixture is smooth and thickened. Fold half the chopped green onions into cornmeal. Remove from heat and let stand while preparing the remainder of the recipe.
- In an oven-ready skillet melt the butter over medium heat. Stir in the remaining 3 tablespoons of cornmeal until the mixture is bubbling. Increase the heat to medium-high and cook, stirring constantly, for 1 minute; watch carefully to prevent scorching.
- Add the onions, corn, diced peppers, poblano chile, chipotle powder, lime zest, and the reserved cup of stock to the skillet and stir to combine. Bring the mixture to a simmer and cook for 4 minutes, or until the sauce thickens.
REE DRUMMOND'S TEX-MEX CHICKEN POT PIE | THE PIONEER WOMAN …
From youtube.com
Author Food NetworkViews 59K
HERBED CHICKEN POT PIE RECIPE - COOK WITH CAMPBELLS …
From cookwithcampbells.ca
MEXICAN CHICKEN POT PIES | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
CHEERS TO THE WEEKEND: TEX-MEX POT PIES - THE CANDID …
From thecandidappetite.com
TEX-MEX TACO PIE – INSTANT POT RECIPES
From recipes.instantpot.com
TEX-MEX CHICKEN POT PIE – MAN WITH ONE PAN
From manwithonepan.com
5/5 (1)Total Time 1 hr 5 minsCategory Dutch Oven RecipesCalories 560 per serving
EASY CHICKEN TACO SOUP - TOGETHER AS FAMILY
From togetherasfamily.com
QUICK AND EASY GROUND BEEF DINNER IDEAS – WELLPLATED.COM
From wellplated.com
30 HEALTHY CHICKEN BREAST RECIPES - EASY CHICKEN BREAST DINNERS
From delish.com
30 BEST TEX-MEX RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
CHICKEN TAQUITOS RECIPE | THE NOVICE CHEF
From thenovicechefblog.com
REE-FRESHED | THE PIONEER WOMAN | FOOD NETWORK
From foodnetwork.com
28 MEXICAN AND TEX-MEX CHICKEN RECIPES | EPICURIOUS
From epicurious.com
55 OF OUR BEST TEX-MEX RECIPES | TASTE OF HOME
From tasteofhome.com
CHICKEN POT PIE RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
TEX-MEX SHEPHERD'S PIE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
CHICKEN SANTA FE | A GLUG OF OIL
From aglugofoil.com
EASY TACO SPAGHETTI RECIPE - HOW TO MAKE TACO SPAGHETTI
From thepioneerwoman.com
TEX MEX CHICKEN AND RICE - JO COOKS
From jocooks.com
DELICIOUS CHICKEN DINNER RECIPES NO ONE CAN RESIST
From msn.com
BEST MEXICAN CHICKEN CASSEROLE RECIPE - HOW TO MAKE MEXICAN …
From delish.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love