Chicken Tamale Pie

Directions

1. Preheat your oven to 400°F (200°C). Lightly grease a round pie dish with cooking spray.
2. In a large mixing bowl, combine the milk, egg substitute, ½ tablespoon of taco seasoning, ground red pepper, cream-style corn, corn muffin mix, and chopped green chiles. Stir until just combined; do not overmix.
3. Pour the corn mixture into the prepared pie dish, spreading it evenly. Bake for 20–30 minutes, or until the top is lightly golden and the cornbread is just set.
4. While the cornbread is baking, toss the shredded chicken with the remaining 1 tablespoon of taco seasoning. Set aside.
5. Once the cornbread is done, pierce the surface gently with a fork to allow the sauce to seep in. Pour the enchilada sauce evenly over the top.
6. Spread the seasoned chicken on top of the sauce, then sprinkle with shredded white cheese.
7. Return the pie to the oven and bake for an additional 15 minutes, or until the cheese is fully melted and bubbly.
8. Remove from the oven and let the pie rest for 5 minutes. This allows the flavors to meld and makes serving easier.
9. Garnish with fresh cilantro and crumbled Cotija cheese before slicing into 8 portions. Serve warm.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 40–45 minutes
• Total Time: 1 hour
• Servings: 8
• Difficulty: Medium

Variations & Substitutions

• Swap chicken for ground beef or turkey for a different protein twist.
• Use pepper jack cheese for a spicier version.
• Add corn kernels or diced bell peppers into the cornbread for extra texture and sweetness.
• Replace red enchilada sauce with green enchilada sauce for a fresh, tangy flavor.

Serving Suggestions