Chicken Tamale Pie Recipe.

Chicken recipes are always popular and easy to make. Try this easy chicken tamale pie that is inspired by traditional Mexican recipes for tamales.
A tamale is a traditional Mexican dish that is meat wrapped up in a cornmeal dough and then steamed or baked in corn husks. I have taken this idea as inspiration for my tamale pie, using polenta as my cornmeal dough.

Prep time:  15 mins
Cook time:  30 mins
Total time:  45 mins
Serves: 8


Ingredients:

• 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 (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 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.

Instructions:

• Preheat oven to 400°.
• 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 (mine was glass) coated with cooking spray.
• Bake at 400° 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.

Recipe source: pinch of yum