Chicken Tamale Pie

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, chopped

Directions
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.