Iroquois White Corn Project

Chicken & White Corn Enchilada Bake


Enchilada Bake

  • 1 cup original Bisquick mix
  • 1 cup Iroquois Roasted White Corn Flour
  • 1 cup Iroquois Hulled White Corn, prepared
  • 1 can (10 oz.) mild green enchilada sauce
  • 2 tablespoons taco seasoning
  • 1 cup warm water
  • 1 can (10.75 oz.) cream of chicken soup, undiluted
  • 2 cups cooked chicken, diced
  • 2 cups shredded Monterey Jack cheese, divided for use


  1. Prepare Ahead: Soak 1 cup Iroquois Hulled White Corn in water overnight. Drain and rinse. Place corn in a 4 qt. pot, add about 3 ½ qts. water, bring to a boil, reduce heat to medium and cook for 2-2 ½ hours or until tender. When cooked, 1 cup of dried corn will double in size making about 2 cups of cooked corn. Can be done 1-2 days ahead.
  2. Preheat oven to 375 degrees. Spray one 9x13” baking dish with non-stick cooking spray. 
  3. In a medium bowl combine Bisquick mix, corn flour, and water. Stir well. The batter will be lumpy. Pour into the baking dish and spread out evenly.
  4. Using the same bowl, combine enchilada sauce, cream of chicken soup, diced chicken, cooked hulled white corn, taco seasoning and 1 cup of shredded cheese. Combine well then evenly spread over the Bisquick layer. Top with remaining shredded cheese.
  5. Bake uncovered for 30 minutes, until bubbly and golden around the edges
  6. Allow to cool for a few minutes, slice and serve by itself or with shredded lettuce, diced tomatoes and sour cream.


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