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Chicken Tamale Pie Recipe

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Ingredients

Adjust Servings:
2 cups Chicken Breast
1 box Corn Muffin Mix
1 can Cream-style Corn
1/4 cup Egg Substitute
1/3 cup Fat Free Milk
3/4 cup White Cheese
1 can Red Enchilada Sauce
1-1/2 tbsp Taco Seasoning
1/4 tsp Red Pepper
for topping Cotija Cheese Crumbled
for topping Cilantro
4 oz Green Chilies

Nutritional information

286kcal
Calories
8.6g
Fat
44.7mg
Cholesterol
802.2mg
Sodium
36.2g
Crabs
17.0g
Protein

Chicken Tamale Pie Recipe

  • 45 min
  • Serves 8
  • Easy

Ingredients

Directions

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A corn cake bottom layer topped with all the Mexican ingredients, this Chicken Tamale Pie is a huge crowd pleaser and so fun to make!

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Steps

1
Done

Preheat your oven to 400 degrees

2
Done

Combine fat free milk, egg substitute, taco seasoning, ground red pepper, cream style corn, 8 oz or 1 box corn muffin mix, & green chilies in a large bowl stirring until the mixture gets moist. Combine milk through chopped green chilies and use just a tablespoon of taco seasoning. Pour the mixture into a round pie plate, well-coated with cooking oil

3
Done

Bake the dish for 20-30 minutes. Toss the cooked chicken breast in the remaining taco seasoning while the corn is baking. When the corn is done, pierce the entire surface with a fork, the surface will be golden brown in colour. Pour enchilada sauce over the top, overspreading with cooked chicken pieces. Sprinkle some cheese to top it up and bake it again for about 15 minutes at 400 degrees. When the cheese melts, remove it from the oven and let it set for 5 minutes. Cut it into 8 slices topping them with some extra cheese if you like. Enjoy!

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