Chicken Tamale Pie

I found this recipe on Pinterest.  Shocker, I know.  This is one of my absolute new favorite recipes that will for sure go on our regular rotation.  It is super simple, not so shabby on the calorie count and inexpensive to make.  Try this! After I had made this a couple times I saw a blog post where someone made this with carnitas on top...I don't see any reason why you couldn't put any leftover meat on top of this in place of the chicken.  (ie leftover roast) I also think some roasted or grilled veggies would be fabulous in place of meat for a vegetarian option.

 

I have to give a little plug to Market Pantry enchilada sauce.  It. Is. The. Best.  I accidentally tried it because I had forgotten to buy enchilada sauce for this recipe at the regular grocery store.  Seriously, worth going to Target to pick it up.

 

Chicken Tamale Pie

recipe adapted from Experimental Mommy

 

1 box Jiffy corn muffin mix

1 tsp. cumin

1/8 tsp. cayene pepper

1 egg

1/3 c. milk

1 can creamed corn

1 10 oz can enchilada sauce

2 cups cooked, shredded chicken (I seasoned my chicken with taco seasoning)

1 cup shredded cheddar cheese

 

Preheat the oven to 350.  Spray a 9x13 pan with oil.  Mix together the muffin mix, cumin, cayenne pepper, egg, milk and creamed corn.  Bake for 15 minutes. Remove from the oven and poke holes all over the cornbred with a fork.  Pour the enchilada sauce over cornbread.  Layer the chicken over the enchilada sauce and sprinkle the cheese on top of everything.  Bake another 15 minutes.  Let stand a few minutes before serving. 

 

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