CHICKEN ENCHILADA PIE
1/3 cup onion, chopped, 1 3/4 ounces
1 tablespoon butter
1 1/2 cups diced cooked chicken
1/2 cup green enchilada sauce
1 tablespoon cilantro, chopped, optional
1/2 cup mayonnaise
1/4 cup heavy cream
6 ounces cheddar cheese, shredded
Salt and pepper, to taste
SautÚ the onion in the butter until tender; combine with the chicken, enchilada sauce and cilantro in a greased pie plate. Beat the eggs with the mayonnaise, cream and a little salt and pepper. Mix about 1/3 of the cheddar cheese into the chicken mixture. Top with the remaining cheese and pour the custard evenly over the top. Bake at 350║ 35 minutes. Let stand 10 minutes before serving.
Makes 6 servings
Do not freeze
Per Serving: 399 Calories; 34g Fat; 20g Protein; 3g Carbohydrate; trace Dietary Fiber; 3g Net Carbs
I thought this was a little bland and won't make it again.
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