Рецепт Chicken Tamale Pie
Chicken Tamale Pie
Eventhough Cinco do Mayo has come and gone, I still have a backlog of wonderful Mexican dishes that I’ve been wanting to try, and this is one of those dishes. We loved this recipe and using store bought rotisserie chickens made it so easy to throw together on a busy week night. Another great feature is that it got BETTER as it sat overnight in the fridge, so it was a great lunch the next day as well…
Chicken Tamale Pie
Ingredients:
- 1/3 cup fat free milk
- 1/4 cup egg substitute-I used one with green and red peppers in it
- 1 1/2 tablespoons taco seasoning, divided-I used my DIY version
- 1 (14 3/4 ounce) can cream-style corn-I used the one with red peppers in it
- 1 (7 ounce) box corn muffin mix
- 1 (4 ounce) can chopped green chilis-drained
- 1 (10 ounce) can red enchilada sauce
- 1 rotisserie chicken-shredded (or about 2 cups cooked up chicken)
- 3/4 cup white cheese-I used Cacique brand
- Cotija cheese and sour cream for topping
Directions:
Preheat oven to 400 degrees.
Combine milk, egg substitute, 1/2 tablespoon taco seasoning, cream style corn, corn muffin mix and green chilis in a large bowl, stirring until moist. Pour mixture into a pie plate coated with non-stick spray.
Bake for 15 minutes. Meanwhile, toss the chicken in the remaining 1 tablespoon taco seasoning. When the corn is done, it will be barely set and golden brown, pierce the entire surface with a fork. Pour enchilada sauce over the top. Top with chicken and sprinkle with cheese. Bake for an additional 15-20 minutes. Remove from oven; let stand for 5 minutes. Cut into wedges to serve and sprinkle with cheese and sour cream. I also topped it with pickled jalapenos-ewww, weee
Recipe adapted from Pinch of Yum!