Mexican Chicken Casserole
Super quick and easy to prepare, Crustless Southwestern Chicken Pie is perfect for busy day dinner. It's a great way to use up leftover cooked chicken or turkey, and can be easily made gluten free, too (see Note below).
Servings: 4 to 6 servings
Calories: 337kcal
Ingredients
- 1 cup cooked chicken or turkey, shredded
- 1 cup corn can also use thawed frozen
- 4 ounces green chiles Chopped, drained
- Kosher salt to taste
- Fresh ground pepper to taste
- 2 large eggs beaten
- 2/3 cup milk skim, 2% or whole
- 3/4 cup unbleached all-purpose flour
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 3/4 cup shredded sharp Cheddar cheese
- Salsa
- Sour cream or Greek yogurt
- Chopped cilantro
Instructions
- Preheat oven to 400 degrees. Grease a 9-inch pie plate.
- In a medium mixing bowl, stir together chicken, corn and chiles. Season with salt and pepper. Spread evenly in bottom of prepared dish.
- In the same mixing bowl, whisk together eggs, milk, flour, cumin, chili powder and garlic powder just until combined; do not overmix. Season with salt and pepper. Pour over top of chicken mixture. Poke with a fork in several places to allow the egg mixture to soak in.
- Bake, uncovered, for 20 to 25 minutes or until top is set and lightly browned. Sprinkle with cheese and bake until cheese melts, around another 2 to 3 minutes.
- Serve with salsa, sour cream (or yogurt) and cilantro on the side.
Notes
Gluten free: use gluten free flour mix.
Nutrition
Calories: 337kcal | Carbohydrates: 31g | Protein: 22g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 145mg | Sodium: 316mg | Potassium: 313mg | Fiber: 3g | Sugar: 5g | Vitamin A: 607IU | Vitamin C: 6mg | Calcium: 226mg | Iron: 2mg