Thursday, May 3, 2012

Chicken Tamale Pie

This Tamale Pie is comfort food at it's best!  Chicken, corn bread, cheese.  And don't forget the cilantro - a total deal sealer for me. :) The entire family loved it, but how could you not?  Just look at all that yumminess! 

Oh. My. Yum!!

My mouth is watering just looking at all that yumminess!

1/3 cup milk
1 large egg, lightly beaten
1 1/2 tablespoons taco seasoning, divided (The Best Homemade Taco Seasoning is fabulous!)
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 diced green chiles, drained
1 (10 ounce) can red enchilada sauce (I made my enchilada sauce from a packet, but an authentic brand would be great as well)
2 cups chicken breast, cooked and shredded
1 cup shredded white cheese (I used Monterey Jack)
Chopped cilantro
Crumbled Cotija cheese

Preheat oven to 400°. In a large bowl, combine the first 7 ingredients (milk through green chiles), using just 1/2 tablespoon of the taco seasoning, and stir just until moist. Pour mixture into a greased round pie plate. Bake at 400° for 20-30 minutes. While the corn bread is baking, toss the chicken in the remaining 1 tablespoon taco seasoning. When the corn bread 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 and sprinkle with 1 cup white cheese. Bake for 15 more minutes or until cheese melts. Remove from oven and let stand for 5 minutes. Serve topped with cilantro and Cotija cheese.

Recipe slightly adapted from Pinch of Yum.

Linked on Tatertots & Jello.

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