Chili Cornbread Pie

Adapted from Nestle

  • Topping:
  • reserved fat-free evaporated milk, 3/4 cup
  • 16 ozs white cornbread mix
  • 2 whole eggs
  • 1 tbsp chili powder
  • Filling:
  • 1 lb ground chicken breast skinless
  • 1 cup onions, chopped
  • 4 ozs green chilies, drained
  • 16 ozs tomato sauce
  • 15 ozs canned dark red kidney beans, drained
  • 10 ozs frozen corn, thawed
  • 12 ozs fat-free evaporated milk, DIVIDED
  • 1 1/4 ozs Tex Mex chili seasoning mix
  • 1 tsp chili powder
Chili Cornbread Pie
Preheat oven to 400. Prepare a 9"x13" pan with cooking spray; set aside. To prepare topping, combine 3/4 cup evaporated milk, cornbread mix, eggs, and one tablespoon chili powder in a mixing bowl; set aside. In a large saucepan, cook chicken, onions, and green chilies until the chicken is no longer pink. Add tomato sauce, kidney beans, corn, remaining evaporated milk, chili seasoning mix, and remaining chili powder. Mix well and bring to a boil. Spoon chicken mixture evenly into prepared pan. Spread cornbread mixture evenly over top. Bake for 20 minutes, or until lightly browned on top.
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Posted: 9/23/2021
Casseroles
Rated by 0 users (0.00)
WW Points* : 2.91
12 servings
Nutrition Facts
Servings Per Recipe 12
Amount Per Serving
Calories 173
Calories from Fat 27 (16%)
% Daily Value *
Total Fat 3g 5%
Saturated Fat 0g 0%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 53g 18%
Sodium 482mg 20%
Potassium 132mg 44%
Total Carbohydrate21g 7%
Dietary Fiber 4g 16%
Sugars 8g
Protein 15g 16%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.