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Chicken Tamale Pie

by on March 12, 2012 in Casseroles, Main Courses

See this recipe post on Lindsay’s site!

March 12, 2012 CasserolesMain Courses
4.71 Mitt(s) 7 Rating(s)7 votes, average: 4.71 out of 57 votes, average: 4.71 out of 57 votes, average: 4.71 out of 57 votes, average: 4.71 out of 57 votes, average: 4.71 out of 5

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Difficulty Easy

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Recipe Description

Chicken, cheese, and enchilada sauce baked over cornbread. Yum.

Preparation Instructions

Preheat oven to 400°F.

In a large bowl, combine the milk, egg substitute, 1/2 tablespoon taco seasoning, cayenne, corn, corn muffin mix, and green chiles. Stir until just moistened. Pour mixture into a round pie plate (mine was glass) coated with cooking spray.

Bake at 400°F for 15 minutes.

While corn is baking, toss the cooked chicken in the remaining 1 tablespoon taco seasoning. Season with salt and pepper. 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°F 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.

Ingredients

  • ⅓ cups Fat Free Milk
  • ¼ cups Egg Substitute
  • 1-½ Tablespoon Taco Seasoning, Divided
  • ¼ teaspoons Ground Red Pepper (cayenne)
  • 1 can (14.5 Oz. Size) Cream Style Corn
  • 1 box (8.5 Oz. Size) Corn Muffin Mix, Such As Jiffy
  • 1 can (4 Oz. Size) Green Chiles
  • 2 cups Cooked, Shredded Chicken Breast
  • Salt And Pepper
  • 1 can (10 Oz. Size) Authentic Red Enchilada Sauce
  • ¾ cups Shredded Cheese
  • Fresh Chopped Cilantro, For Garnish
  • Cotija Cheese, For Garnish

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