Chicken Tamale Pie

Loved this recipe….but I made my masa recipe for the base. It was delish and the family loved it. Also, I now do not have to make the dozen of tamales at one time.

Ingredients :

•     ⅓ cup fat free milk
•     ¼ cup egg substitute
•     1½ tablespoon taco seasoning, divided
•     ¼ teaspoon ground red pepper
•     1 (14¾ ounce) can cream-style corn
•     1 (8.5 ounce) box corn muffin mix (such as Jiffy)
•     1 (4 ounce) can chopped green chiles, drained
•     1 (10 ounce) can red enchilada sauce - I recommend going with an authentic Mexican brand
•     2 cups shredded cooked chicken breast
•     ¾ cup shredded white cheese (I used Raclette - random, I know, but it's what I had on hand, and it ended up being delicious!)
•     cilantro and crumbled Cotija cheese for topping

Directions :

1. Preheat oven to 400°.
2. Combine the first 7 ingredients (milk through green chiles), using just ½ tablespoon of the taco seasoning, in a large bowl, stirring just until moist.
3. Pour mixture into a round pie plate (mine was glass) coated with cooking spray.
4. Bake at 400° for 20-30 minutes. While corn is baking, toss the chicken in the remaining 1 tablespoon taco seasoning.
5. When corn is done - it will be just barely set and golden brown - pierce entire surface liberally with a fork (it might stick a little bit to the fork).
6. Pour enchilada sauce over top.
7. Top with chicken; sprinkle with cheese. Bake at 400° for 15 minutes or until cheese melts.
8. Remove from oven; let stand 5 minutes.
9. Cut into 8 pieces; top each serving with cilantro and Cotija cheese.

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