Ant Street Inn Chicken and Chiles con Cornbread Crust Recipe
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Restaurant Recipes from Razzle Dazzle Recipes
Ant Street Inn Chicken and Chiles con
1 (14.5 ounce) can enchilada sauce
1/2 plus 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 tablespoon vegetable oil
Preheat oven to 400 degrees F.
In a 1 1/2-quart casserole dish, combine enchilada sauce and 1/2 cup
sour cream. Stir in chilies, 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.
Serves 4 to 6.
Source: Pam Traylor, Ant Street
Inn, Brenham, Texas
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