I saw the picture for this chicken tamale pie on Pinterest and couldn't stop thinking about it. The good news: It's as delicious as it looks. The bad news: There really is none; this is all good.
From Pinch of Yum, it's zesty, creamy, and comforting. Basically, it combines a cornbread crust with chicken, sauce, cheese, and more. You bake it up in a pie plate, and it's an amazing Tex-Mex meal the whole family will like. Ole!
Chicken Tamale Pie
1/3 cup fat free milk
1/4 cup egg substitute (or about one large 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 (such as Jiffy)
1 (4 ounce) can chopped green chiles, drained
1 (10 ounce) can red enchilada sauce
2 cups shredded cooked chicken breast
3/4 cup shredded white cheese (I like monterey jack or white cheddar)
Cilantro and crumbled Cotija cheese for topping (I prefer chopped green onions instead of the cilantro)
Preheat oven to 400°F.
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 pie plate coated with cooking spray.
Bake at 400° for 15-20 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 (if it’s sticking to the fork, bake a little bit longer).
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.
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Image via Pinch of Yum