Tuesday, September 11, 2012

Chicken Tamale Pie


I absolutely love this dish.  The corn mix and creamed corn give it a sweet taste, while still keeping that spice from the seasoning and chilies.  I've made this so many times in the last few months, I've lost count.  






Chicken Tamale Pie:



Ingredients
  • 1/3 cup 2% milk
  • 1/4 cup egg whites
  • 1 1/2 tablespoon taco seasoning, divided
  • 1/8 teaspoon ground red pepper
  • 1 (15 ounce) can cream-style corn
  • 1 (8.5 ounce) box Jiffy corn muffin mix
  • 1 (4 ounce) can chopped green chilies
  • 1 (10 ounce) can mild El Passo red enchilada sauce
  • 1 (10 ounce can) shredded chicken breast
  • 3/4 cup shredded mozzarella cheese
  • green onions (optional) 
  • sour cream (optional)
Instructions:
  • 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 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.
  • Serve with green onions, and sour cream on top.



Source: Adapted from a recipe found on Pinch of Yum

Prep Time: 10 mins 
Total time: 45 mins 
Servings: 8

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