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Casseroles


Chicken Tamale Pie

 

8 Servings


  • ⅓ cup skim milk
  • ¼ cup fat-free liquid egg substitute
  • 1½ tablespoons taco seasoning mix, divided
  • ¼ teaspoon cayenne pepper
  • 1 14.75-ounce can cream style corn
  • 1 8.5-ounce package corn muffin mix
  • 1 4.5-ounce can chopped green chiles, drained
  • 1 10-ounce can red enchilada sauce
  • 2 cups shredded cooked boneless skinless chicken breasts
  • ¾ cup shredded Monterey Jack cheese
  • 2 tablespoons chopped fresh cilantro
  • ½ cup crumbled queso cotija

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.

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