Chicken Tamale Pie

Ingredients:

  • 1/3 cup fat free milk
  • 1 egg
  • 1 1/2 tablespoon taco seasoning, divided
  • 1/4 teaspoon ground red pepper
  • 1 (14 3/4 ounce) can cream-style corn
  • 1 (8.5 ounce) box corn muffin mix (Jiffy works well)
  • 1 (4 ounce) can chopped green chiles, drained
  • 1 (10 ounce) can red enchilada sauce
  • 2 cups shredded cooked chicken
  • 3/4 cup shredded white cheese

Preparations:

  1. Preheat oven to 400°.
  2. Combine the first 7 ingredients (milk through green chiles), using just 1/2 tablespoon of the taco seasoning, in a large bowl, stirring just until moist. Pour mixture into a round, glass pie plate, coated with cooking spray.
  3. Bake at 400° for 20-30 minutes.
  4. 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.
  5. Top with chicken; sprinkle with cheese.
  6. Bake at 400° for 15 minutes or until cheese melts.
  7. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with cilantro.

Servings:
8