The Pioneer Woman Tasty Kitchen
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Chicken Tamale Pie

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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Level: Easy

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Description

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

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

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.

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7 Reviews

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bumblebee on 7.10.2012

Wonderful recipe. Easy to make. I was a little nervous that there would be too much for my pie plate so I divided into two dishes and it was perfect. This is a great alternative for using chicken. Served with sour cream. Thanks for sharing

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futureranchwife on 4.16.2012

Easy and tasty!

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justmandi72 on 3.26.2012

A super easy and incredibly delicious week-night meal! My cornbread also took a bit longer to set, but an extra 5 minutes was all it needed! If you are scared of spice I would make sure to use a mild enchillada sauce and take it easy on the cayennne. I will definitely be making this again soon!

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RachelLVB on 3.23.2012

The whole thing came out very heavy and just a bit too…bready? We felt like it needed something, a tortilla perhaps, to wrap it in. Flavors were good, just the texture was off.

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mrsritz on 3.21.2012

Yum! I made this for my family last night and we had leftovers for lunch today. My husband and 10 year old son both loved it and it was very easy to make. Thanks! I’ll definitely be making this one again.

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