Chicken Tamale Pie
- Ready In:
- 1hr
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1⁄3 cup milk
- 1 egg
- 1 1⁄2 tablespoons taco seasoning, divided
- 1⁄4 teaspoon ground red pepper
- 1 (14 3/4 ounce) can cream-style corn
- 1 (8 1/2 ounce) box corn muffin mix (such as Jiffy)
- 1 (4 ounce) can chopped green chilies, drained
- 1 (10 ounce) can red enchilada sauce, I recommend going with an authentic Mexican brand
- 2 cups shredded cooked chicken breasts
- 3⁄4 cup shredded cheese
directions
- Preheat oven to 400°.
- Combine the first 7 ingredients (milk through green chiles), using just ½ tablespoon of the taco seasoning, in a large bowl, stirring just until moist. Pour mixture into a round pie plate (mine was glass) coated with cooking spray.
- Bake at 400° for 20-30 minutes. 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 (it might stick a little bit to the 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 4 pieces.
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RECIPE SUBMITTED BY
I have been cooking since I was a kid. I love to experiment with all kinds of recipes, and then make them my own. Sometimes I will take two or three recipes and combine them together to make a unique creation that everyone love. If the kids wont eat it, it's not good enough, and the kids are NOT picky eaters!