Saturday, May 10, 2014

Chicken Tamale Pie

Chicken Tamale Pie

3 cooked chicken breasts or 12 oz canned chicken (shredded)
10 oz can enchilada sauce
2 egg whites
1/3 cup skim milk
1 can cream style corn
4 oz can diced green chilis
1 Tbsp taco seasoning (divided)
8.5 oz box jiffy corn bread mix
Shredded cheddar cheese
fresh, chopped cilantro
1.)  Preheat oven to 400 degrees.
2.)  In a medium bowl, combine egg whites, milk, canned corn, green chilis, 1/2 Tbsp taco seasoning and corn bread mix.
3.)  Pour batter into a lightly sprayed 9 in pie plate.
4.)  Bake for 20-25 minutes or until cornbread is golden.
5.)  While cornbread is baking, season shredded chicken with remaining 1/2 Tbsp of taco seasoning.
6.)  Remove cornbread from oven and pierce all over with fork to make indentations.
7.)  Pour enchilada sauce over pierced cornbread and top with shredded chicken and sprinkle with preferred amount of shredded cheese.
8.)  Return pie to oven and bake for 10-15 minutes or until cheese is melted.
9.) Top with fresh, chopped cilantro and serve with fresh Mexican toppings like green onions, nonfat greek yogurt and sliced avocado

1 comment :

  1. This has become one of my go-to recipes! My hubby and kids love it, even my daughter who doesn't like cornbread or spicy food. I've made the tamale part as a side dish, as well for other Mexican - inspired medals (omitting the enchilada sauce and toppings). Very versatile and easy!