Chicken Tamale Pie

This is the new favorite meal at our house.  It is fairly easy to make and is great to use up leftover chicken.  I adapted it from this recipe.  A few people asked for it after tonight's potluck, so here it is.  I doubled the recipe to fit into the 9x13 pan.

Chicken Tamale Pie

Ingredients

·       ⅓ cup fat free milk

·       1 egg

·       1½ tablespoon taco seasoning, divided

·       1 (14¾ ounce) can cream-style corn

·       1 (8.5 ounce) box corn muffin mix (such as Jiffy)

·       1/2 (4 ounce) can chopped green chiles, drained

·       1 (10 ounce) can red enchilada sauce

·       2 cups shredded cooked chicken breast

·       ¾ cup Mexi-blend Cheese

Instructions

1.   Preheat oven to 400°.

2.   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.

3.   Bake at 400° for 25-30 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 or skewer (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.  Serves 6