© 2011 ACH Food
Companies Inc.,
All rights reserved.
Companies Inc.,
All rights reserved.
1–Dish Chicken
Enchilada Batter Bake
Cook Time: 30 min. Serves 12
Batter
1 1/2 cups (375 mL) all-purpose flour
1 cup (250 mL) masa corn flour
3 envelopes FLEISCHMANN'S® Quick-Rise Yeast
2 tablespoon (30 mL) sugar
1 teaspoon (5 mL) salt
1 1/2 cups (375 mL) milk, very warm 120-130°F (50-55°C)
1/3 cup (75 mL) Mazola® Corn Oil
2 eggs
Chicken Filling
3 cups (1 lb) diced cooked chicken
1 cup (250 mL) sour cream
1 cup (250 mL) shredded Mexican style cheese
1/2 cup (125 mL) salsa Verde (tomatillo salsa)
1 can (125 mL) chopped green chilies, drained
1 tablespoon (15 mL) Ground Cumin
Toppings
1/2 cup (125 mL) salsa Verde
2 cups (500 mL) shredded Mexican style cheese
1 cup (250 mL) corn chips
Enchilada Batter Bake
Cook Time: 30 min. Serves 12
Batter
1 1/2 cups (375 mL) all-purpose flour
1 cup (250 mL) masa corn flour
3 envelopes FLEISCHMANN'S® Quick-Rise Yeast
2 tablespoon (30 mL) sugar
1 teaspoon (5 mL) salt
1 1/2 cups (375 mL) milk, very warm 120-130°F (50-55°C)
1/3 cup (75 mL) Mazola® Corn Oil
2 eggs
Chicken Filling
3 cups (1 lb) diced cooked chicken
1 cup (250 mL) sour cream
1 cup (250 mL) shredded Mexican style cheese
1/2 cup (125 mL) salsa Verde (tomatillo salsa)
1 can (125 mL) chopped green chilies, drained
1 tablespoon (15 mL) Ground Cumin
Toppings
1/2 cup (125 mL) salsa Verde
2 cups (500 mL) shredded Mexican style cheese
1 cup (250 mL) corn chips
Directions
Mix batter ingredients together in a
greased 13 x 9-inch (33 x 23 cm) baking
dish. Combine chicken filling ingredients
in a large bowl.
Top batter with chicken mixture. Pour salsa evenly over chicken; sprinkle with shredded cheese and chips.
Bake by placing in a COLD oven; set temperature to 350°F (180°C); bake for 30 minutes, or until toothpick inserted in centre comes out clean.