introduction
This Chicken Tamale Pie is a warm, simple dish with corn muffin topping and seasoned chicken. It cooks fast and feeds a family. For a different creamy dinner idea, try the Creamy Chicken Pot Pie Pasta recipe.
why make this recipe
This recipe is quick and easy. It uses simple pantry items. It makes a filling, tasty meal that most people like.
how to make Chicken Tamale Pie
You make a corn muffin mix base, bake it, then top with enchilada sauce, seasoned chicken, and cheese. Return to the oven until the cheese melts. Let it rest, then cut and top with cilantro and Cotija.
Ingredients :
- 1/3 cup fat free milk
- 1/4 cup egg substitute
- 1 1/2 tablespoon taco seasoning, divided
- 1/4 teaspoon ground red pepper
- 1 can (14 3/4 ounces) cream style corn
- 1 box (8.5 ounces) corn muffin mix (such as Jiffy)
- 1 can (4 ounces) chopped green chiles, drained
- 1 can (10 ounces) red enchilada sauce
- 2 cups shredded cooked chicken breast
- 3/4 cup shredded white cheese
- cilantro and crumbled Cotija cheese for topping
Directions :
- Preheat oven to 400 degrees.
- Combine the first 7 ingredients (milk through green chiles), using just 1/2 tablespoon of the taco seasoning, in a large bowl, stirring just until moist.
- Pour mixture into a round pie plate coated with cooking spray.
- Bake for 20 to 30 minutes.
- While corn is baking, toss the chicken in the remaining 1 tablespoon taco seasoning.
- When corn is done, it will be just barely set and golden brown; pierce entire surface liberally with a fork.
- Pour enchilada sauce over top.
- Top with chicken; sprinkle with cheese.
- Bake at 400 degrees for 15 minutes or until cheese melts.
- Remove from oven; let stand 5 minutes.
- Cut into 8 pieces; top each serving with cilantro and Cotija cheese.
how to serve Chicken Tamale Pie
Cut into wedges and serve hot. Add a side salad or beans. Offer lime wedges or extra cilantro if you like.
how to store Chicken Tamale Pie
Cool to room temperature. Cover and store in the fridge for up to 4 days. Reheat in the oven at 350°F until warm, or microwave single slices.
tips to make Chicken Tamale Pie
– Use cooked shredded chicken for quick prep.
– Taste and adjust spice before baking.
– Let it rest 5 minutes to set before cutting.
– Use nonstick spray or bake in a dish that warms evenly.
variation (if any)
You can add black beans or corn for more texture. Swap green chiles for mild salsa verde for a different flavor. Use beef or turkey instead of chicken.
FAQs
Q: Can I make this ahead?
A: Yes. Bake base, cool, refrigerate, then finish with sauce and chicken before baking.
Q: Can I use fresh corn instead of cream style corn?
A: You can, but the texture will change. Add a little milk to reach the same moisture.
Q: Is there a gluten-free option?
A: Use a gluten-free corn muffin mix to make it gluten-free.
Q: Can I freeze leftovers?
A: Yes. Wrap slices well and freeze up to 2 months. Thaw overnight in the fridge before reheating.
Conclusion
This simple Chicken Tamale Pie gives a quick, hearty meal for weeknights. For another take on a creamy chicken dinner, see the Chicken Tamale Pie Recipe – Pinch of Yum.