Chicken Tamale Pie
1/3 cup of milk
1 egg, beaten
1/2 Tablespoon of taco seasoning (I used reduced sodium packet)
red cayenne & black pepper to taste
1 14 3/4 ounce can of cream-style corn
1 8.5 oz box of corn muffin mix (Jiffy)
1 4 oz. can of chopped green chilies, drained
1 10 oz. can of Red Enchilada Sauce
2 cups shredded or bite size chopped cooked chicken (can use a roaster)
1 Tablespoon of taco seasoning mix
3/4 to 1 cup of shredded Mexican blend cheese
fresh cilantro or parsley, guacamole, or sour cream for garnish
Preheat oven to 400 degrees. Combine the first 7 ingredients (milk through green chilies) stirring till moist and blended. Pour mixture into a large glass pie plate that has been sprayed with PAM. Bake at 400 degrees for 30 minutes, or till light golden brown. Take out of oven, pierce entire surface liberally with a fork, and then pour the enchilada sauce evenly over the top. Toss the chicken with 1 Tablespoon of the taco seasoning. Top the pie with the chicken (I had made fajitas last night and reserved the two cups of meat. You can use leftover chicken or turkey, or the Wegmans grilled lemon garlic chicken breasts or a roaster chicken). Sprinkle with the Mexican blend cheese, or shredded cheese of your choice. Bake at 400 degrees for about 15 additional minutes, or until cheese is nice and melted. Remove from oven and let stand about 5 minutes before cutting. Top with fresh parsley or cilantro. Serve with either a dollop of sour cream or guacamole. Yummy!
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