Chicken Tamale Pie

• servings: 8 servings
• active time: 15 minutes
• total time: 45 minutes

Ingredients

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

Directions

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.

Nutrition

• Calories: 305
• Total Fat: 10.6 g
• Saturated Fat: 3.7 g
• Trans Fat: 0.1 g
• Cholesterol: 35.8 mg
• Sodium: 845.2 mg
• Total Carbohydrate: 34.7 g
• Dietary Fiber: 3.2 g
• Total Sugars: 3.6 g
• Protein: 18.4 g