Chicken Tamale Pie

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

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.