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Chicken Tamale Pie Recipe

   
 

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     Chicken Tamale Pie

Category   Salads - Soups - Sidedishes
Sub Category   None
Preptime   10

Ingredients
1/3 cup fat free milk
1/4 cup egg substitute
1 1/2 tbsp taco seasoning, divided
1/4 tsp ground red pepper
1 (14 3/4 oz) can cream-style corn
1 (8.5 oz) box corn muffin mix (such as jiffy)
1 (4 oz) can chopped green chiles, drained
1 (10 oz) can red enchilada sauce - authentic mexican brand
2 cups shredded cooked chicken breast
 
3/4 cup shredded white cheese
cilantro and crumbled cotija cheese for topping

Instructions
Preheat oven to 400. Combine the first 7 ingredients (milk through green chiles), using just 1/2 tablespoon of the taco seasoning, in a large bowl, stirring just until moist. Pour mixture into a round pie plate (mine was glass) coated with cooking spray. Bake at 400 for 20-30 minutes. While corn is baking, toss the chicken in the remaining 1 tablespoon taco seasoning. When corn is done it will be just barely set and golden brown pierce entire surface liberally with a fork (it might stick a little bit to the fork). Pour enchilada sauce over top. Top with chicken; sprinkle with cheese. Bake at 400 for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with cilantro and Cotija cheese.


Originally Submitted
8/3/2012





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