Hey foodies and friends. I've been a bit under the weather lately, hence my absence. I'm not sure if it's just a common cold or something else, but I've been down in the dumps. I need a pick me up, and right now, I'm really feeling tamales. They are my go-to food when I can afford them.
Tonight's dinner is a cheaper, easier alternative to cooking for hours on end. This recipe takes approximately 45 minutes and feeds roughly 8 people. I'm going to wrap this up because I'm just about ready to lay back down (which is all I've been doing for the past few days). I invite you into the kitchen with me. I hope to see you there.
Chicken Tamale Pie
Serves 8
You will need:
- ⅓ cup fat free milk
- ¼ cup egg substitute
- 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
- 1 (4 ounce) can chopped green chiles, drained
- 1 (10 ounce) can red enchilada sauce
- 2 cups shredded cooked chicken breast
- ¾ cup shredded white cheese
- cilantro and crumbled Cotija cheese for topping
Ready?
- Preheat oven to 400 degrees.
- Combine the first 7 ingredients (milk through green chiles), using just ½ tablespoon of the taco seasoning, in a large bowl, stirring just until moist.
- Pour mixture into a round pie plate 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.
- Pour enchilada sauce over top.
- Top with chicken; sprinkle with cheese.
- Bake for 15 minutes more or until cheese melts.
- Remove from oven; let stand 5 minutes.
- Cut into 8 pieces; top each serving with cilantro and Cotija cheese.
Okay guys and gals. I'll be back as soon as I'm feeling a bit better. I'm really sorry for the lack of updates lately. Have a great day, and happy blogging to all!
