Chicken Tamale Pie

4.7(7)

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

by Lindsay·published 2012-03-12

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CasserolesMain Courses

Servings

Total time

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prep 15 min

Calories / serving

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Ingredients (13)

serves

⅓ cups Fat Free Milkmilk
¼ cups Egg Substituteegg
1-½ Tablespoon Taco Seasoning, Dividedtaco-seasoning
¼ teaspoons Ground Red Pepper (cayenne)
1 can (14.5 Oz. Size) Cream Style Corncorn
1 box (8.5 Oz. Size) Corn Muffin Mix, Such As Jiffycorn
1 can (4 Oz. Size) Green Chiles
2 cups Cooked, Shredded Chicken Breast
Salt And Peppersalt-and-pepper
1 can (10 Oz. Size) Authentic Red Enchilada Sauce
¾ cups Shredded Cheese
Fresh Chopped Cilantro, For Garnishcilantro
Cotija Cheese, For Garnishcotija

Instructions (5 steps)

01Preheat oven to 400°F.
02In 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.
03

04While 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.

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Not rich — missing servings, total time, or calories.