Chicken Tamale Pie
Chicken tamale pie is an easy dinner idea that is a family favorite. Corn cake topped with enchilada sauce, seasoned chicken, and cheese. Always a hit with family and friends.
Servings: 6
Ingredients
- 1 (8.5 ounce) box corn muffin mix (I use Jiffy brand.)
- 1 (14.75 ounce) cream style corn
- 1 (4 ounce) can of diced green chiles
- 1 egg
- ⅓ cup milk
- 1 ounce taco seasoning
- 1 (10 ounce) red enchilada sauce
- 2 cups shredded chicken
- 1 ½ cups shredded Mexican blend cheese
Instructions
- Preheat the oven to 400 degrees F. Spray a pie dish with non-stick cooking spray. ( I recommend using a deep dish pie dish or 9x9 dish.)
- Add the corn muffin mix, cream style corn, diced green chiles, egg, milk, and 1/2 tablespoon of taco seasoning to a large bowl. Mix until combined.
- Spread the mixture out in the prepared pie dish. Bake for 20 minutes or until the cornbread has set.
- Poke holes in the cornbread with a fork. Pour the can of enchilada sauce over the cornbread.
- Mix together the shredded chicken and remaining taco seasoning together. Spread the chicken over the cornbread.
- Top with the shredded cheese. Bake for 10-15 minutes or until the cheese melts.
- Let the pie rest for about 5 minutes before serving. Serve this tamale pie warm.
Notes
- Shred or dice the chicken small. This makes it easier to eat.
- Don't have a pie dish, you can use and 8 x 8 or 9 x 9 baking dish.
- If your cornbread starts to brown too fast before it's finished baking, you can cover it loosely with a piece of foil. (You can notice in the picture mine started getting a little brown. )
Nutrition
Calories: 207kcal | Carbohydrates: 4g | Protein: 20g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 91mg | Sodium: 606mg | Potassium: 162mg | Fiber: 1g | Sugar: 2g | Vitamin A: 710IU | Vitamin C: 2mg | Calcium: 211mg | Iron: 1mg