I have become quite the fan of Mexican Food since moving out to LA. As long as it is not too spicy, I am all about it! I had my first tamale, ever, in 2009 and became a fan. So when I saw this pin for Chicken Tamale Pie, I was sold http://pinterest.com/pin/91901648616709347/. This recipe is super easy and extremely tasty.
First I baked the chicken and shredded it. Then I (Gasp!) made a couple changes to the recipe below. I’m feeling a little bolder in the kitchen, these days. First, I omitted the red pepper flakes. Second, I used a green enchiladas sauce instead of red, it’s just a preference. Lastly, I used a Mexican Cheese blend and omitted the Cotija cheese topping.
The final result was a delicious casserole that tasted just like a plate of tamales. My hubby even said this was one of his favorite dishes yet! This will definitely become a regular in our household!
He took the photo above for facebook and it hit me, I should be photographing these meals. So I’ll try to post photos from now on.
Chicken Tamale Pie
- 1/3 cup fat free milk
- 1/4 cup egg substitute
- 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 – I recommend going with an authentic Mexican brand
- 2 cups shredded cooked chicken breast
- 3/4 cup shredded white cheese
- cilantro and crumbled Cotija cheese for topping
- Preheat oven to 400°.
- 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 (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.