Chicken
Tamale Pie
Ingredients
⅓ 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, choppedPreheat 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.
