Sunday, July 22, 2012

Chicken Tamale Pie

I found this super yummy recipe on Pinterset (of course), and it's originally from the site Pinch of Yum. It's a great site with a lot of really delicious recipes.


  • 1/3 cup fat free milk 
  • 1/4 cup egg substitute 
  •  1/2 tablespoon taco seasoning, divided 
  • 1/4 teaspoon ground red pepper 
  • 1 (14 3/4 ounce) can cream-style corn 
  • 1 (8.5 ounce) box corn muffin mix (such as Jiffy) 
  • 1 (4 ounce) can chopped green chiles, drained 
  • 1 (10 ounce) can red enchilada sauce – Pin of Yum recommends going with an authentic Mexican brand 
  • 2 cups shredded cooked chicken breast 
  • 3/4 cup shredded white cheese (I used a 4 cheese Mexican blend because that's what I had on hand) 
  • cilantro and crumbled Cotija cheese for topping (I skipped this step)


  • Preheat oven to 400°. 
  • Combine the first 7 ingredients (milk through green chiles), using just 1/2 tablespoon of the taco seasoning, in a large bowl, stirring just until moist. 
  • Pour mixture into a round pie plate (mine was glass) coated with cooking spray. 
  • Bake at 400° for 20-30 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 (it might stick a little bit to the fork). 
  • Pour enchilada sauce over top. 
  • Top with chicken; sprinkle with cheese. 
  • Bake at 400° 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.

Scott and I both loved this tamale pie! It definitely has some heat to it from the green chilis, but it's super delicious and heats up really well the next day for leftovers. I think next time I may add some more enchilada sauce to it, there didn't seem to be a lot in it. Enjoy!

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