Description
This Chicken Tamale Pie combines the flavors of cornbread and savory chicken, topped with melting cheese. It’s an easy and delicious dish, perfect for a quick dinner that everyone will love!
Ingredients
Scale
- 1 (8.5 ounce) box corn muffin mix
- 1 (14.75 ounce) cream style corn
- 1 (4 ounce) can of diced green chiles
- 1 egg
- ⅓ cup milk
- 1 ounce taco seasoning
- 1 (10 ounce) red enchilada sauce
- 2 cups shredded chicken
- 1 ½ cups shredded mexican blend cheese
Instructions
- Preheat the oven to 400 degrees F. Spray a pie dish with non-stick cooking spray, preferably using a deep dish or 9×9 dish.
- Combine the corn muffin mix, cream style corn, diced green chiles, egg, milk, and half a tablespoon of taco seasoning in a large bowl. Mix until well combined.
- Pour the mixture into the prepared pie dish and bake for 20 minutes or until set.
- Use a fork to poke holes in the cornbread, then pour the red enchilada sauce over it.
- In a separate bowl, mix the shredded chicken with the remaining taco seasoning, then spread the chicken over the cornbread mixture.
- Sprinkle the top with shredded cheese, and bake for an additional 10-15 minutes until the cheese is melted.
- Allow the pie to rest for about 5 minutes before serving. Serve warm.
Notes
For added flavor, you can include black olives or jalapeños as toppings.
If you prefer a spicier pie, increase the amount of taco seasoning or use spicy enchilada sauce.
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 3g
- Sodium: 720mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 85mg