Going back through my Pinterest account (which is always fun!) I found the first Pinterest recipe that I ever tried: Chicken Tamale Pie. It sounded delicious, looked amazing, and the recipe wasn't too difficult to follow. At the time, I was in the dating stage of my relationship with my husband, Dan, and his influence on trying new foods was doing wonders for my pallet. When I saw this recipe, I had thought of him and figured it would be something fun to try.
The first time I made it, I personally wasn't too thrilled with the results. I wasn't used to the meat, cornbread, and enchilada sauce mix and the taste was just overall different than what I was used to. My mom and younger sister, however, really liked it. It was Dan's reaction that ultimately changed my mind: he loved it from the first bite. Seeing his reaction I thought that surely if I try it again I will love it too. I am very glad that I did because it has become a favorite dish in our house!
The first time I made it, I personally wasn't too thrilled with the results. I wasn't used to the meat, cornbread, and enchilada sauce mix and the taste was just overall different than what I was used to. My mom and younger sister, however, really liked it. It was Dan's reaction that ultimately changed my mind: he loved it from the first bite. Seeing his reaction I thought that surely if I try it again I will love it too. I am very glad that I did because it has become a favorite dish in our house!
Chicken Tamale Pie Adapted from http://pinchofyum.com Ingredients ⅓ cup milk 1 egg 1 packet of taco seasoning, divided in half ¼ tsp ground red pepper 1 (14¾ oz) can cream-style corn 1 (8.5 oz) box corn muffin mix (such as Jiffy) 1 (4 oz) can chopped green chiles, drained (optional) 1 (10 ounce) can red enchilada sauce - I use homemade 2 cups shredded cooked chicken breast ¾ cup shredded cheese (cheddar or white cheeses are good) cilantro for topping |
Instructions
- Preheat oven to 400°.
- Combine the first 7 ingredients (milk through green chiles), using half of the taco seasoning, in a large bowl, stirring just until moist. Pour mixture into a round pie plate, or square baking dish, coated with cooking spray.
- Bake at 400° for 20-30 minutes. While corn is baking, toss the chicken in the remaining taco seasoning. When corn is done - it will be just barely set and golden brown - pierce entire surface liberally with a fork (it will stick a little bit to the fork). Pour enchilada sauce over top, making sure to get around sides as well. Top with chicken and sprinkle with cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into pieces and top each serving with cilantro.