Total Time
45mins
Prep 15 mins
Cook 30 mins

This is one of those dinners you just love to make when there's no time and just a whole bunch of people that are hungry - most of this can be made ahead of time except for the crust!

Ingredients Nutrition

Directions

  1. Preheat oven to 425°F degrees and lightly coat a shallow 3-quart baking dish with non-stick cooking spray.
  2. Combine the cooked chicken, black beans, corn, chili and garlic powders, diced tomatoes, and cayenne pepper in a medium-sized mixing bowl and stir gently to blend. Pour the mixture into the center of your prepared baking dish.
  3. In a large mixing bowl, combine the corn meal, flour,baking powder, and salt. Add the egg substitute, milk, and oil, stirring to blend. Stir in the green chilies and cheese.
  4. Drop the batter by the tablespoonful around the outside of the baking dish.
  5. Bake for about 30 minutes, or until the cornmeal batter is golden brown.
  6. Serve warm, topped with sour cream, lettuce, and salsa, if desired.

Reviews

(3)
Most Helpful

I made this using leftover fried chicken cut into pieces. I left out the corn & used Rotel tomatoes with chilies. I added some cheese & sour cream to the filling. I left out the chilies in the crust since they were inside the pie. Made for Photo Tag

Nasseh August 27, 2008

The filling was bland, the corn meal topping was dry-there was nothing moist in the filling to add moisture to the topping. I did have most of the ingredients on hand, but the recipe was too big. I would never make it again

mzoppa123 January 15, 2008

We loved it! I increased the chilli powder to 1 Tbsp. and added a tsp. of cumin, as well as some diced onion. Great way to use up that leftover chicken and would probably be good with leftover beef, too! Thanks for the post!

Wineaux January 13, 2008

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