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Print This Mexican Chicken Pot Pie Recipe

Mexican Chicken Pot Pie
Crock Pot Recipe

Mexican crockpot recipe made with Shoepeg corn and ground chicken breast. Shoepeg corn is a white sweetcorn valued for its sweetness. It is characterized by small, narrow kernels tightly and unevenly packed on the cob. The corn has a sweet, mild flavor.

1 1/2 pounds ground chicken breast
1 large onion, chopped
1 clove garlic, minced
1 teaspoon salt
1/4 teaspoon pepper
10 ounce can red enchilada sauce
8 ounce can tomato sauce
2 – 16 ounce cans chili beans
16 ounce can shoe peg corn, drained
6 ounce can pitted olives, drained
6 corn tortillas
12 ounces cheddar cheese, shredded

sour cream, optional
salsa, optional

Crock Pot Temp: low
Recipe Cooking Time:
Pan Type: crock pot


Chicken Crock Pot Pie Directions

Brown the ground chicken, onion and garlic until chicken is no longer pink in the middle.
Drain well.
Add the salt, pepper, enchilada sauce, tomato sauce, drained chili beans, drained corn and olives.
Mix well.
Put ½ cup of sauce in the bottom of crock pot.
Top with 1 corn tortilla and some cheese.
Repeat layers 5 more times, using all of sauce on top and any remaining cheese.
Cover your chicken pot pie and cook in crock pot for the allotted time or until done.
Serve pot pie with sour cream, salsa and your favorite drink.

Recipe Serves: 6 – 8

**Green Giant has canned shoepeg corn. It is in smaller cans and is packed with very little liquid. Shoepeg corn is a crunchy, very sweet corn and worth buying!

Nutrition Facts; for Mexican Chicken Pot Pie
Serving Size 421 g
Amount Per Serving
Calories 526
Calories from Fat 223
Total Fat 24.8g 38%
Saturated Fat 12.1g 61%
Cholesterol 117mg 39%
Sodium 1765mg 74%
Potassium 747mg 21%
Total Carbohydrates 39.5g 13%
Dietary Fiber 9.2g 37%
Sugars 5.9g
Protein 41.7g
Vitamin A 36% Vitamin C 19% Calcium 40% Iron 39%

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Substitute, substitute, substitute. Recipes were made to be messed with. Use alternative ingredients to make your recipes healthier. Cook with broth (low-sodium vegetable, low-fat chicken or beef) instead of with oils. Use vinaigrettes or citrus-juice-based dressings instead of creamy ones, which are often full of saturated fat. Try olive oil, skim milk, or yogurt instead of butter or cream. Re-work dessert recipes that require heavy cream with evaporated skim milk or yogurt. For cakes and other desserts, substitute fresh-fruit puree as a topping instead of frosting. And one of my favorites: pancakes with applesauce, not maple syrup. These changes will give your favorite recipes great new flavor, and your food will be healthier!

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