Taste of Tuesday | Chicken Tamale Pie

I haven't cooked a new recipe in so long (like I think it was sometime before I was pregnant) that I spent this past Sunday browsing through Pinterest for some fairly basic, prep ahead of time, and easy to clean up recipes.  

This one caught my eye and was something so different than anything I've made before but closest to being like Chicken Enchiladas.  My husbands not an enchilada fan, but he usually plays along when I cook them.  I knew this recipe would be a toss up in his book and I will admit that he wasn't a fan.  However, I thought it was pretty tasty with a good bit of spice; so I wanted to blog about it anyway! I think lots of you will love it too because I know how many Mexican food lovers there are around and especially some good enchiladas.  

I hope you enjoy it and it was definitely very simple!

Chicken Tamale Pie

via Pinch of Yum adapted from Cooking Light

INGREDIENTS

⅓ cup fat free milk

¼ cup egg substitute

1½ 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 (I boiled mine but you could use Rotisserie or Crockpot too)

¾ cup shredded white cheese (I used Romano - random, I know, but it's what I had on hand, and it ended up being delicious!)

cilantro and crumbled Cotija cheese for topping

INSTRUCTIONS

Preheat oven to 400°.

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.

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.