Chicken Tamale Pie

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pinch of yum

Total Time

45 minutes

Prep Time

15 mins

Cook Time

30 mins

Rating

(137)

Ingredients

8 servings

1/3 cup fat free milk
1/4 cup egg substitute
1 1/2 tablespoon taco seasoning, divided
1/4 teaspoon ground red pepper
1 (14 3/4 ounce) can cream-style corn
1 (8.5 ounce) box corn muffin mix (such as Jiffy)
1 (4 ounce) can chopped green chiles, drained
1 (10 ounce) can red enchilada sauce – I recommend going with an authentic Mexican brand
2 cups shredded cooked chicken breast
3/4 cup shredded white cheese (I used Raclette)
cilantro and crumbled Cotija cheese for topping

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Preparation

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Step 1

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 coated with cooking spray. Bake for 20-30 minutes.

Step 2

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.

Chef’s notes

May the healing powers be with you as you pull this out of the oven tonight.

Some of you have mentioned the cornbread crust was a bit mushy – this is normal. The consistency should be similar to a masa type corn cake or corn pudding – enough to hold together, but not dry like a cornbread.

Baking time updated to 20-30 minutes after making it for the second time.

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Chicken Tamale Pie

Ingredients

Preparation

Step 1

Step 2

Chef’s notes

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