CHICKEN ENCHILADA PIE
1/3 cup onion, chopped, 1 3/4 ounces
1 tablespoon butter
1 1/2 cups diced cooked chicken
1/2 cup green enchilada sauce
1 tablespoon cilantro, chopped, optional
2 eggs
1/2 cup mayonnaise
1/4 cup heavy cream
6 ounces cheddar cheese, shredded
Salt and pepper, to taste
Sauté the onion in the butter until tender; combine with the chicken, enchilada sauce and cilantro in a greased pie plate. Beat the eggs with the mayonnaise, cream and a little salt and pepper. Mix about 1/3 of the cheddar cheese into the chicken mixture. Top with the remaining cheese and pour the custard evenly over the top. Bake at 350º 35 minutes. Let stand 10 minutes before serving.
Makes 6 servings
Do not freeze
Per Serving: 399 Calories; 34g Fat; 20g Protein; 3g Carbohydrate; trace Dietary Fiber; 3g Net Carbs
I thought this was a little bland and won't make it again.