Description
This savory, comforting dish combines the flavors of a classic tamale in a fun pie form! With a cornbread topping and a flavorful chicken filling, it’s a satisfying meal for any occasion.
Ingredients
For the Filling:
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2 cups shredded cooked chicken breast
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1 (10 ounce) can red enchilada sauce (preferably an authentic Mexican brand)
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1 (4 ounce) can chopped green chiles, drained
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1 (14 3/4 ounce) can cream-style corn
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1 1/2 tablespoons taco seasoning, divided
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1/4 teaspoon ground red pepper
For the Cornbread Topping:
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1/3 cup fat-free milk
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1/4 cup egg substitute
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1 (8.5 ounce) box corn muffin mix (e.g., Jiffy)
For the Garnish:
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Fresh cilantro
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Crumbled Cotija cheese
Instructions
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Preheat your oven to 350°F (175°C). Grease a 9-inch baking dish.
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In a large bowl, mix the shredded chicken, red enchilada sauce, chopped green chiles, cream-style corn, taco seasoning, and ground red pepper until well combined.
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Spread the chicken mixture evenly into the prepared baking dish.
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In a separate bowl, combine the milk, egg substitute, and corn muffin mix, and stir until just combined. Spread the cornbread mixture over the chicken filling.
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Bake in the preheated oven for 30-35 minutes or until the cornbread topping is golden and a toothpick comes out clean.
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Remove from the oven and let cool for 5 minutes. Top with fresh cilantro and crumbled Cotija cheese before serving.
Notes
For an extra kick, you can use a spicier enchilada sauce or add jalapeños to the filling
This dish pairs well with a side of Mexican rice or a fresh salad.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican