Serves 8
60 min
Chicken Tamale Pie
Recipe GLPR1f240f89f7f04f
A comforting Mexican-inspired baked casserole combining a soft corn muffin base, shredded chicken, and enchilada sauce, topped with melted cheese and fresh cilantro. This one-pan dinner is perfect for weeknight meals.
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Ingredients
1 (14¾ ounce) can cream-style corn
1 (4 ounce) can chopped green chiles, drained
¾ cup shredded white cheese (such as Raclette or Oaxaca)
2 cups shredded cooked chicken breast
1 (8.5 ounce) box corn muffin mix
¼ cup egg substitute
1 (10 ounce) can red enchilada sauce
¼ teaspoon ground red pepper
1½ tablespoon taco seasoning, divided
Fresh cilantro for topping
Crumbled Cotija cheese for topping
Cooking spray for pan
Directions
Preheat your oven to 400°F.
In a large mixing bowl, combine the cream-style corn, drained green chiles, shredded white cheese, corn muffin mix, egg substitute, ground red pepper, and ½ tablespoon of the taco seasoning. Stir gently until just combined; do not overmix.
Lightly coat a round pie plate (glass or ceramic works well) with cooking spray. Pour the corn mixture into the prepared plate and spread evenly.
Bake at 400°F for 20 to 30 minutes, until the corn layer is just set and golden brown on top. While the corn bakes, toss the shredded chicken breast with the remaining 1 tablespoon of taco seasoning in a small bowl.
When the corn layer is done, remove the pie from the oven. Using a fork, pierce the entire surface liberally (the fork may stick slightly to the surface). Pour the red enchilada sauce evenly over the top of the corn layer.
Spread the seasoned shredded chicken over the enchilada sauce, then sprinkle the shredded white cheese evenly over the chicken.
Return the pie to the 400°F oven and bake for 15 minutes, until the cheese is melted and bubbly.
Remove from the oven and let stand for 5 minutes to set.
Cut the pie into 8 wedges. Top each serving with fresh cilantro and crumbled Cotija cheese.
