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
⅓ cup milk
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
- 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.