We spent our entire weekend in Nashville with Blair’s family, it was a whirlwind of a weekend, but it was so wonderful to see two people so in love tie the knot. Sometimes I wonder if I will ever get sick of going to weddings. Family time is always the best and we were happy to have been a part of Blair’s big brother’s special day.
Now that we are back to the weekly grind, may I offer you some consolation on this Monday with some chicken tamale pie aka one of my new favorite meals. I honestly think I have been hitting the jackpot with some of our dinners lately. I have been stumbling upon some great recipes that really hit the spot.
This one not only comes together in no time, but it also is somewhat healthy for you. I have quite the weakness for corn bread so when I saw this pie, I nearly fell in love. You start off with a chili corn bread base, top it with some enchilada sauce, some seasoned Mexican chicken, and some cheese. Basically to die for. We ended up eating this two nights in a row. The first night it was a bit mushy, but the texture didn’t bother me that much. The next night when we reheated, the cornbread mixture was much firmer and appealed to Blair a little bit more. If I have anything to do with it (oh and I do), this one will be on a heavy rotation on the meal plan.
Chicken Tamale Pie
Ingredients:
- ⅓ cup fat free milk
- ¼ cup egg substitute or 1 egg
- 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 Cheddar
Directions:
Preheat oven to 400°. In a medium bowl, combine the milk, egg, corn bread mix, corn, chile, red pepper, and a 1/2 tablespoon of taco seasoning. Stir it together until just incorporated. Coat a round pie plate with cooking spray and pour the corn mixture into it.
Bake for 25-30 minutes. While corn layer is baking, toss the chicken in the remaining 1 tablespoon taco seasoning. When corn layer is done – it will be just barely set and golden brown – pierce entire surface liberally with a fork. I sprayed my fork with cooking spray to prevent sticking. Pour enchilada sauce evenly over the top. Top with chicken; sprinkle with cheese of choice. Bake for 15 more minutes or until cheese melts. Remove from oven; let stand 5 minutes.
Source: Pinch of Yum
