Chicken Tamale Pie
Ingredients
The pie base
-
⅓
cup
fat free milk
-
¼
cup
egg substitute
-
1½
tablespoon
taco seasoning
-
¼
teaspoon
ground red pepper
-
1
can (14¾ ounce)
cream-style corn
-
1
box (8.5 ounce)
corn muffin mix
-
1
can (4 ounce)
chopped green chiles
The filling
-
1
can (10 ounce)
red enchilada sauce
-
2
cups
shredded cooked chicken breast
-
¾
cup
shredded white cheese
Toppings
-
to taste
cilantro
-
to taste
crumbled Cotija cheese
Instructions
- Preheat the oven to 400°F.
- Combine the first seven ingredients in a large bowl, stirring until moist, and pour into a greased pie plate.
- Bake the mixture for 20-30 minutes until just set and golden brown.
- Toss the chicken with the remaining taco seasoning.
- Once the corn base is done, pierce the surface and pour the enchilada sauce over it.
- Top with the seasoned chicken and sprinkle with cheese.
- Bake for an additional 15 minutes or until the cheese melts.
- Let it stand for 5 minutes before cutting into 8 pieces and topping with cilantro and Cotija cheese.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
10g
Total carbohydrates
30g
Total protein
20g
Sodium
500mg
Cholesterol
20mg
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