Sweet Corn Chicken Tamale Pie
Directions
- 1Add one whole egg and a third cup of whole milk to a bowl.
- 2Whisk the egg and milk together.
- 3Add one box of Jiffy, one can of cream style corn, and a can of mild green chilies to the bowl.
- 4Mix all the ingredients until combined.
- 5Pour the mixture into a greased pie plate.
- 6Bake in the oven at 400°F until it sets, about 20-25 minutes.
- 7While the cornbread is baking, grab another mixing bowl.
- 8Add about 2 cups of cooked shredded chicken, about a quarter cup of shredded Monterey Jack cheese, 1 tablespoon of your favorite taco seasoning, and a 10 oz can of red enchilada sauce.
- 9Save about a quarter of the enchilada sauce for later.
- 10Mix the chicken mixture until combined and set aside.
- 11Take the pie plate out of the oven.
- 12Poke holes into the cornbread using the handle of a wooden spoon or similar.
- 13Drizzle the remaining enchilada sauce on top of the cornbread.
- 14Spoon the chicken mixture on top of the pie and spread it out evenly, trying to get some into the holes.
- 15Cover the entire pie with more shredded Monterey Jack cheese.
- 16Throw the pie back in the oven until it's hot and bubbly.
- 17Once cooled slightly, garnish with a zigzag pattern of sour cream, sliced green onions, and fresh chopped cilantro.
- 18Cut a piece, put it on a plate, and serve.
Ingredients
- 1 whole whole egg
- 0.33 cup whole milk
- 1 box Jiffy corn muffin mix
- 1 can cream style corn
- 1 can mild green chilies
- 2 cups cooked shredded chicken
- 0.25 cup shredded Monterey Jack cheese
- 1 tablespoon taco seasoning
- 10 oz can red enchilada sauce
- shredded Monterey Jack cheese
- sour cream
- sliced green onions
- fresh chopped cilantro
Equipment
tiny whiskmixing bowlpie plateovenwooden spoon
Tips
- Save about a quarter of the enchilada sauce for drizzling on the cornbread.
- Poke holes in the baked cornbread for the enchilada sauce and chicken mixture to seep into.
- Spread the chicken mixture evenly and try to get some into the holes.
- Cover the whole pie with more shredded Monterey Jack cheese before baking again.
- Allow the pie to cool slightly before serving as it will be very hot.
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