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Feb 7, 2014

Chicken Tamale Pie

I do believe I am over winter this year. Spring cannot get here fast enough for me. But, since we still have to deal with the cold weather and snow, I thought I would post a recipe for something yummy to warm you up. I found this recipe on Pinterest last year and it is so good. I don't know about you, but I consider Mexican food, comfort food and this is perfect for these cold, cold days. So here is the recipe.

Chicken Tamale Pie

1/3 cup milk
1 egg
1 1/2 tablespoon taco seasoning, divided
1/4 teaspoon ground red pepper
1 (14 oz.) can cream style corn
1 (8.5 oz.) box corn muffin mix
1 (4 oz.) can diced green chiles, drained
1 (10 oz.) can red enchilada sauce (authentic Mexican brand if you can find it)
2 cups shredded cooked chicken
3/4 cup shredded cheese
Cilantro and crumbled Cojita cheese for topping
Sour cream (optional)

Preheat oven to 400 degrees. In a large bowl, combine the first 7 ingredients (milk through the green chiles), using just 1/2 tablespoon of the taco seasoning. Stir this just until moist. Pour mixture into a round pie plate coated with cooking spray. Bake at 400 degrees for 20-30 minutes. While the corn is baking, toss the chicken in the remaining 1 tablespoon of taco seasoning. Once the corn is done, (it will be just barely set and golden brown), pierce the entire surface liberally with a fork. Pour the enchilada sauce over the baked corn bread. Top that with the chicken and sprinkle the cheese over the top of that. Bake at 400 degrees for 15 minutes or until cheese is bubbly and melts. Remove from oven and let stand for 5 minutes before serving. Top each serving with cilantro and Cojita cheese. I also like to add some sour cream, but this is optional.

This is an easy dish to prepare and is so yummy. Enjoy!

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