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Healthy Chicken Tamale Pie



cup fat free milk
1 egg
tablespoons taco seasoning, divided (I made my own taco seasoning using THIS recipe)
1 (14.75 oz) can cream-style corn
1 (8.5 oz) box Jiffy corn muffin mix
1 (4 oz) can chopped green chiles, drained
1 (10 oz) can red enchilada sauce
2 cups cooked, shredded chicken breasts (or 1 large can)
¾ cup Monterey Jack cheese, shredded
cilantro and crumbled Cotija cheese for serving
Homemade Taco Seasoning
source: adapted from Delish and Allrecipes
¼ cup ancho chili powder
1 tsp garlic powder
1 tsp onion powder
½ to 1 tsp crushed red pepper flakes (to taste)
2 tsp dried oregano
2 tsp paprika
2 tbsp ground cumin
3 tsp sea salt
½ tsp black pepper
Combine all ingredients in a small bowl. Store in an airtight container.
To use: Use 2 to 2½ tablespoons of taco seasoning in place of a packet of store-bought taco seasoning. Combine 2 tbsp cornstarch with 1 cup cold water and stir to dissolve cornstarch. In a large saute pan set over medium-high heat, brown 1lb ground beef, turkey or chicken, add seasoning and cornstarch-water mixture, and simmer over low heat until liquid has thickened.
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Nutrition Facts

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1.  Preheat oven to 400 degrees. 2.  Combine the first 6 ingredients (milk thru green chiles) using just 1/2 tablespoon taco seasoning. in a large bowl. Stir just until moist. Pour mixture into a round pie plate coated with cooking spray. 3.  Bake at 400 degrees for 25 minutes. While corn crust is baking, mix the chicken and remaining 1 tablespoon taco seasoning together. When corn crust 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 seasoned chicken and sprinkle with cheese. Bake at 400 degrees for 15 minutes or until cheese melts. Remove from oven and let stand for 5 minutes. Top with Cotija cheese and cilantro. ENJOY!

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