ant street inn chicken and chiles con cornbread crust
Ant Street Inn Chicken and Chiles con Cornbread Crust Source: Pam Traylor, Ant Street Inn, Brenham, Texas 1 (14.5 ounce) can enchilada sauce 1/2 plus 1/3 cup sour cream 1 (4 ounce)...
Ingredients
- 1(14.5 ounce) can enchilada sauce
- 1/2plus 1/3 cup sour cream
- 1(4 ounce) can chopped green chiles, drained
- 1(11 ounce) can mexi-corn, drained
- 1(4 ounce) jar chopped pimentos, drained
- 1(10 ounce) can chunk chicken packed in water, drained
- 1/3cupquick bread mix
- 1/3cupyellow self-rising cornbread mix
Directions
- 1
Ant Street Inn Chicken and Chiles con Cornbread Crust Source: Pam Traylor, Ant Street Inn, Brenham, Texas 1 (14.5 ounce) can enchilada sauce
- 2
In a 1 1/2-quart casserole dish, combine enchilada sauce and 1/2 cup sour cream
- 3
Stir in chilies, corn, pimento and chicken
- 4
Microwave on HIGH for 5 minutes to heat ingredients
- 5
In a medium mixing bowl, combine quick bread mix, cornbread mix and sugar
- 6
Form a well in the center of the mixture and add egg, oil and 1/3 cup sour cream
- 7
Stir liquids together, then mix with the dry ingredients
- 8
Drop the dough by tablespoons onto the top of the chicken mixture