Tuesday, October 22, 2013

Chicken Tamale Pie

Chicken Tamale Pie

cup milk
1 egg
1½ tablespoon taco seasoning, divided
¼ teaspoon crushed red pepper
1 (14¾ ounce) can cream-style corn
1 (8.5 ounce) box corn muffin mix
1 (4 ounce) can chopped green chiles, drained
1 (10 ounce) can red enchilada sauce
2 cups shredded cooked chicken breast
¾ cup shredded Mexican blend cheese
Onion and bell pepper, chopped

Preheat oven to 400°. In a mixing bowl, combine the first 7 ingredients, using only tablespoon of the taco seasoning, stirring just until moist. Pour mixture into a round pie plate coated with cooking spray. Bake at 400° for 25-30 minutes. While the corn mixture is baking, toss the cooked, shredded chicken in the remaining 1 tablespoon taco seasoning. When the corn mixture is done, top with shredded chicken. Pour enchilada sauce over top. Sprinkle with cheese. Top with chopped onions and peppers. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Serve topped with sour cream.

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