Restaurant Recipes
Ant Street Inn Chicken and Chiles con Cornbread Crust
Yield: 4 to 6 servings
Ingredients
- 1 (14.5 ounce) can enchilada sauce
- 1/2 + 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
- 1/3 cup quick bread mix
- 1/3 cup yellow self-rising cornbread mix
- 2 teaspoons granulated sugar
- 1 egg
- 1 tablespoon vegetable oil
Instructions
- Heat oven to 400 degrees F.
- In a 1 1/2 quart casserole dish, combine enchilada sauce and 1/2 cup sour cream. Stir in chiles, corn, pimento and chicken.
- Microwave on HIGH for 5 minutes to heat ingredients.
- In a medium mixing bowl, combine quick bread mix, cornbread mix and sugar. Form a well in the center of the mixture and add egg, oil and 1/3 cup sour cream.
- Stir liquids together, then mix with the dry ingredients. Drop the dough by tablespoons onto the top of the chicken mixture.
- Bake at 400 degrees F for 20 minutes.
Attribution
Pam Traylor, Ant Street Inn, Brenham, Texas