Chicken
Chicken Tamale Pie
8 servings
분량15 minutes
활동 시간45 minutes
총 시간재료
1/3 cup fat free milk
1/4 cup egg substitute
1 1/2 tablespoon taco seasoning, divided
1/4 teaspoon ground red pepper
1 (14 3/4 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
3/4 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
방향
Preheat oven to 400°. Combine the first 7 ingredients (milk through green chiles), using just 1/2 tablespoon of the taco seasoning, in a large bowl, stirring just until moist. Pour mixture into a round pie plate (mine was glass) coated with cooking spray. Bake for 20-30 minutes.
While corn is baking, toss the chicken in the remaining 1 tablespoon taco seasoning. 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). Pour enchilada sauce over top. Top with chicken; sprinkle with cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with cilantro and Cotija cheese.
영양 정보
1회 제공량
-
칼로리
305
지방 전체
10.6 g
포화 지방
3.7 g
불포화 지방
-
트랜스 지방
0.1 g
콜레스테롤
35.8 mg
나트륨
845.2 mg
탄수화물 전체
34.7 g
식이섬유
3.2 g
총 당류
3.6 g
단백질
18.4 g
8 servings
분량15 minutes
활동 시간45 minutes
총 시간