Tamale Pie

Tamale Pie

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • cup fat free milk

  • ¼

    cup egg substitute

  • tablespoon taco seasoning, divided

  • ¼

    teaspoon ground red pepper

  • 1

    (14¾ 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

  • ¾

    cup shredded white cheese (I used Raclette – random, I know, but it’s what I had on hand, and it ended up being delicious!)

  • cilantro and crumbled Cotija cheese for topping

Directions

1.Preheat oven to 400°. 2.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. 3.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 8 pieces; top each serving with cilantro and Cotija cheese.


Nutrition

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