CHICKEN TAMALE PIE

CHICKEN TAMALE PIE image

Yield 6 people

Number Of Ingredients 11

Previous Next

1/3 c fat free milk
2 eggs
1 1/2 tbsp taco seasoning
1/4 tsp ground red pepper
14 3/4 oz. can cream-style corn
8.5 oz. box corn muffin mix (such as Jiffy)
4 oz. can chopped green chiles, drained
10 oz. can red enchilada sauce
2 c shredded cooked chicken breast
3/4 c shredded white cheese
cilantro and crumbled Cotija cheese for topping

Steps:

1. Preheat oven to 400°. 2. 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, coated with cooking spray. 3. Bake at 400° for 15 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. 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.