Ole! Mexican Chicken Pie

Total Time: 1 hr 15 mins Preparation Time: 45 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 tablespoon canola oil or 1 tablespoon light olive oil
• 2/3 cup potato, peeled and diced to 1/2-inch
• 1 cup yellow onion, peeled and cut to 1/2-inch
• 2/3 cup green bell pepper, diced to 1/2-inch
• 1/2 cup black beans, drained and rinsed
• 1/2 cup frozen whole sweet kernel corn
• 1/4 cup green onion top, thinly snipped
• 2 tablespoons minced cilantro leaves
• 2 fresh large garlic cloves, minced
• 3 tablespoons all-purpose flour
• 2 cups green enchilada sauce
• 2 teaspoons lime juice
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon dried mexican oregano
• salt & freshly cracked pepper, to taste
• 2 (12 ounce) cans chicken breasts, drained
• 2/3 cup colby-monterey jack cheese, shredded
• 1 (8 1/2 ounce) package jiffy corn muffin mix
• 1 large egg
• 1/3 cup water
• 4 teaspoons lime juice
• 1/8 teaspoon table salt
• 1/3 cup shredded colby-monterey jack cheese
• 8 -12 dashes tabasco jalapeno sauce
• sliced black olives (or jalapenos, or snipped green onion tops, or all)

Recipe

• 1 preheat oven to 375°f; spray a 2 quart deep baking dish with non-stick cooking spray, then set aside; cut potato, onion, bell pepper and garlic to specifications; thaw 1/2 cup frozen corn; knead and juice enough limes to yield a total of 2 tablespoons juice if using fresh (bottled lime juice is okay); shred 1 cup colby-jack cheese; drain two 12-ounce cans chunk chicken breasts.
• 2 heat 1 tablespoon oil in a nonstick 2 quart skillet over medium heat; add the potatoes and cook, scraping and stirring often, until softened; add the yellow onion and bell pepper; cook until softened; stir in the black beans, corn, green onions, cilantro and garlic; cook for 1 minute longer.
• 3 sprinkle 3 tablespoons flour over mixture; toss mixture well until all flour has absorbed; stir in 2 cups enchilada sauce, 2 teaspoons lime juice, 1 teaspoon cumin, 1/2 teaspoon coriander, and 1/2 teaspoon oregano.
• 4 bring to a gentle boil; reduce the heat and simmer until fully thickened, about 5 minutes; season to taste with salt (if needed) and freshly cracked black pepper; remove from heat; fold in the drained chicken chunks and 2/3 cup of the cheese (don't over-stir!).
• 5 pour meat mixture levelly into prepared baking dish; place baking dish onto a baking sheet.
• 6 into a medium bowl, add the cornbread mix, 1 egg, 1/3 cup water, 4 teaspoons lime juice, and 1/8 teaspoon table salt; stir just until blended; spread batter carefully and evenly over the meat mixture; top with the remaining cheese.
• 7 bake dish on baking sheet for 15 minutes (keep oven on); remove tray with pie; splash with 8-12 dashes hot sauce; decorate with sliced black olives or snipped green onion tops (or both, or whatever you find festive!).
• 8 bake for 10 additional minutes; allow to set and cool 10 minutes before cutting.
• 9 serve with desired garnishes and condiments (i like sour cream and salsa).
• 10 snap your fingers and shout,"ole!".