- 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!