Chicken Tamale Pie

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 13
    cup milk
  • 1
  • 1 12
    tablespoons taco seasoning, divided
  • 14
    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
  • 34
    cup shredded cheese
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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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