Chicken Tamale Pie
A soft cornbread base baked in a pie dish, soaked with red enchilada sauce and topped with taco-seasoned shredded chicken and cheddar.
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Ingredients
- 1/3 cup fat-free milk
- 1 egg
- 1 box corn muffin mix 8.5 ounces
- 1 can cream-style corn 14.75 ounces
- 1 can diced green chiles 4.5 ounces, drained
- 1 can red enchilada sauce 10 ounces
- 2 cups chicken cooked and shredded
- 1 tablespoon taco seasoning
- 1 cup cheddar cheese shredded
Instructions
- Heat the oven to 400°F. Coat a 9-inch pie dish with cooking spray.
- Stir the milk, egg, corn muffin mix, cream-style corn and drained green chiles together until just combined. Pour into the prepared dish.
- Bake for 20 to 25 minutes, until the cornbread has almost set.
- While the base bakes, toss the cooked, shredded chicken with the taco seasoning.
- Poke holes across the top of the cornbread. Pour the enchilada sauce evenly over it, then add the chicken and sprinkle with cheddar.
- Return to the 400°F oven for an additional 15 minutes, until the cheese melts and the center of the casserole reaches 165°F on a food thermometer.
- Let cool for about 10 minutes, then slice.
Notes
The prep time includes about 10 minutes of cooling before slicing. The base is soft, not crisp.
Nutrition
Serving: 1servingCalories: 297kcalCarbohydrates: 35.3gProtein: 18.7gFat: 9.3gSodium: 833mgFiber: 2gSugar: 9.7g
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