Name: Mexican-Inspired Chicken Pot Pie
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Cooked skinless, boneless chicken thighs, chopped - 1 pound; Frozen fire-roasted corn, thawed - 1 (14 ounce) package; Enchilada sauce - 1 (10 ounce) can; Sliced black olives - 1 (4 ounce) can; Processed cheese food (such as Velveeta®), cubed - 4 ounces; Salt and ground black pepper to taste - 4 ounces; Refrigerated crescent rolls - 1 (8 ounce) package; Shredded Mexican blend cheese - 1 cup

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Mexican-Inspired Chicken Pot Pie

1. Cooked skinless, boneless chicken thighs, chopped - 1 pound

2. Frozen fire-roasted corn, thawed - 1 (14 ounce) package

3. Enchilada sauce - 1 (10 ounce) can

4. Sliced black olives - 1 (4 ounce) can

5. Processed cheese food (such as Velveeta®), cubed - 4 ounces

6. Salt and ground black pepper to taste - 4 ounces

7. Refrigerated crescent rolls - 1 (8 ounce) package

8. Shredded Mexican blend cheese - 1 cup

How to cook deliciously - Mexican-Inspired Chicken Pot Pie

1. Stage

Preheat the oven to 375 degrees F (190 degrees C).

2. Stage

Combine chicken, corn, enchilada sauce, and black olives in a saucepan over medium heat. Cook until sauce has thickened slightly, about 5 minutes. Add processed cheese food and stir until melted. Season with salt and pepper.

3. Stage

Separate 1/2 of the crescent rolls and place in the bottom of an 8-inch square baking dish. Put corn mixture on top of crescents, then top with shredded cheese and remaining crescents.

4. Stage

Bake in the preheated oven until crescents are golden brown, 20 to 25 minutes. Allow to rest 5 minutes before serving.