I woke up this morning, looked at my 8 inch dutch oven and thought, 'Today's the day I'm going to dust you off and put you to good use'. There is something so endearing about that little pot, it's light and easy to clean, uses fewer coals and like The Little Engine That Could, it packs a powerful punch for it's size. There are many of us who are cooking for small families and I will try to post more recipes geared for our tiny ovens.
Since I already had a picked over rotisserie chicken in the fridge and most of the fixings, this recipe for Chicken-Chile Enchilada Pie caught my eye. I simplified it even more by using a box of Jiffy corn muffin mix. In my 8 inch wonder, it baked for 25 minutes with 8 coals in a ring around the bottom and 12 on the lid. Before you top it with cheese, test the corn bread to make sure it's done in the center. Once you add the cheese, give it 3 to 5 more minutes to melt. You can certainly make this in your 10 inch oven, the sweet corn bread is a good contrast to the spicy chicken, a quick and easy meal beside the campfire or in your kitchen at home.
Chicken Chile Enchilada Pie
2-3 cups cooked, cubed or shredded chicken
1 4 oz. can chopped green chilies, undrained
1/2 cup enchilada sauce
1 8.5 oz. package corn muffin mix (Jiffy)
1/3 cup milk
1 11 oz. can Mexican corn with red and green peppers, drained
1 cup shredded Cheddar cheese
Lightly oil or spray dutch oven.
In medium bowl, combine chicken, chilies and enchilada sauce.
Spread in bottom of 8 inch dutch oven.
In separate bowl, combine corn bread mix, milk and egg until well blended.
Stir in corn.
Spoon over chicken mixture.
Bake at 400 degrees for 25 minutes or until tester in center of topping comes out clean.
Sprinkle with shredded cheese.
Bake for 3-5 more minutes or until cheese has melted.
Makes 2-4 servings.
|Spread chicken mixture in bottom of 8 inch oven|