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    You are in: Home / Recipes / Tex Mex Chicken Corn Melt Recipe
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    Tex Mex Chicken Corn Melt

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    20 mins

    25 mins

    Chef JenR's Note:

    Sooo...I read all the fabulous posts on Tex Mex pies and casseroles and came up with this....husband LOVED it, but he is not picky...would love feedback, good or bad!! Plenty of subs in this recipe...use green chiles in place of banana peppers or any diced can of tomatoes in place of Rotel. I created this based on what I had on hand that smacked of Tex Mex....

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 400.
    2. 2
      Toast the corn (I use an iron skillet) in the cooking oil for 3 minutes on one side, then turn and add the onion. Cook 3 more minutes and set aside.
    3. 3
      Mix the shredded chicken with sour cream, mayo, banana peppers, pimento, cumin, garlic powder, oregano and chili powder. Set aside.
    4. 4
      Mix the Bisquick, Corn Meal, milk and egg until combined, and press into a greased 9" pie pan or square 9" x 9" pan.
    5. 5
      Layer with ricotta cheese, and sprinkle evenly 1/4 t cumin, 1/4 t garlic, 1 t salt.
    6. 6
      Next layer with toasted corn and onions.
    7. 7
      Next layer with chicken mixture.
    8. 8
      Top evenly with Rotel tomatoes.
    9. 9
      Bake at 400 for 20 minutes and then add cheese on top evenly. Bake for 5 more minutes.

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    Ratings & Reviews:

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    Nutritional Facts for Tex Mex Chicken Corn Melt

    Serving Size: 1 (384 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1028.7
     
    Calories from Fat 555
    53%
    Total Fat 61.6 g
    94%
    Saturated Fat 27.1 g
    135%
    Cholesterol 216.4 mg
    72%
    Sodium 2241.0 mg
    93%
    Total Carbohydrate 75.8 g
    25%
    Dietary Fiber 7.0 g
    28%
    Sugars 12.2 g
    48%
    Protein 48.5 g
    97%

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