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Chicken Tamale Pie


⅓ cup fat free milk
¼ cup egg substitute
1½ tablespoons taco seasoning, divided
¼ teaspoon ground red pepper
1 can (14.75 ounces) cream-style corn
1 box (8.5 ounces) corn muffin mix
1 can (4 ounces) chopped green chiles, drained
1 can (10 ounces) red enchilada sauce
2 cups shredded cooked chicken breast
¾ cup shredded Monterey Jack cheese
2 Tablespoons chopped cilantro
½ cup crumbled Cotija cheese

Heat oven to 400° F.

Combine the first 7 ingredients (milk through green chiles), using just ½ 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° F for 15 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. Pour enchilada sauce over top. Top with chicken; sprinkle with cheese. Bake at 400° F 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.

Makes 8 servings.