Baked Mexi-Chicken Dinner

Tonight, the plan was to make Chicken Enchilada Pie from the Betty Crocker website. As it turned out, however, I hadn’t gotten everything I needed from the grocery store last week, probably because I thought I had everything… and I didn’t. Instead, I created a dinner based on the Betty Crocker recipe.

Basically, this turned out to be a raid-the-cabinets casserole. And it was good!


  • 1 pound chicken breasts
  • 2 Tablespoons EVOO
  • 1 can black beans, rinsed
  • 1/2-1 cup barley
  • Taco seasoning
  • tortillas (about 10, 6-8 inch)
  • 1 can corn
  • 1 can enchilada sauce
  • 2 cups taco or Mexican shredded cheese
  • 1 scallion, sliced small
  • Salsa, sour cream and guacamole (optional)

Get Cookin’

  • Preheat oven to 350.
  • cut chicken into small pieces and cook with oil on skillet
  • add beans, barley, 2 cups water, taco seasoning packet. Heat to a boil and simmer for about 10 minutes
  • meanwhile, grease baking pan and place a layer of tortillas on bottom
  • layer half of the chicken mixture, 1/2 can enchilada sauce, 1 cup cheese, tortillas, chicken mixture, corn, tortillas, enchilada sauce, 1 cup cheese, scallions
  • bake for 40 minutes
  • serve with optional guac, sour cream or salsa
mom of 3 and wife living in the Philadelphia suburbs, Julie is a former elementary school teacher and a Public Relations manager. She is the owner/editor of Julieverse, a merchandiser with Chloe + Isabel ( and founder VlogMom and Splash Creative Media. A marketing strategist and freelance education and parenting writer by trade, Julie attempts to carve out time to enjoy playing with her kids, PTO, cooking and exercise.

© 2011, Julie Meyers Pron. All rights reserved.


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