Sweet cornbread crust topped with zesty chicken, enchilada sauce and cheese. Sprinkle with your favorite taco toppings! This easy recipe takes one hour start to finish and will please even the pickiest of eaters!
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We start with the cornbread base. I mixed half a can of drained Rotel, one can of cream of corn and seasonings with the cornbread mix and egg. It may look a little soupy to begin with, but forms up well.
After cooking the crust for 25-30 minutes, remove and puncture with a fork. Pour the enchilada sauce over and top with seasoned chicken and cheese. Place back in the oven for an additional 15 minutes. Viola! That’s it!
Remove from the oven and let sit for 5-10 minutes. Garnish with cilantro, cotija cheese and/or sour cream. Cut into pie pieces and enjoy!
Chicken Tamale Pie
Ingredients
- 1/3 cup whole milk
- 1 large egg
- 3 tbsp taco seasoning (divided)
- 1/4 tsp cayenne pepper
- (1) 8.5 oz box corn muffin mix (jiffy is ALWAYS a good choice)
- (1) 14.75 oz can creamed corn
- 1/2 can rotel (drained)
- (1) 10oz can red enchilada sauce
- 2 cups shredded cooked chicken
- 3/4 cup mexican style shredded cheese
- cilantro, sour cream, cotija cheese
Instructions
- Preheat oven to 400° and prepare a 9-inch pie pan with cooking spray.
- Mix together the first 7 ingredients. Use only 1 1/2 T taco seasoning for the cornbread crust. Stir together well. Pour into the pie pan and cook for 25-20 minutes.
- While crust is baking, toss the chicken with the remaining taco seasoning. When corn is done cooking (will be slightly set and golden), pierce all over with a fork. Then pour the enchilada sauce over. Sprinkle with chicken and top with shredded cheese. Place back in the oven for 15 minutes until the cheese is melted. Remove from oven and let stand for 5-10 minutes. Cut into pie pieces and top with your favorite taco toppings!
