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SALT & PREPPY

Charlotte Park

Chicken

Chicken Tamale Pie

Chicken Tamale Pie
2016-05-07 19:00:52
Serves 8
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Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Ingredients
  1. 1/3 cup milk, fat free
  2. 1/4 cup egg substitute
  3. 1 1/2 tablespoons taco seasoning
  4. 1/4 teaspoon red pepper flakes
  5. 1 14 oz can creamed corn
  6. 1 box Jiffy corn muffin mix
  7. 1 4 oz. can green chiles
  8. 1 10 oz. can red enchilada sauce
  9. 4 boneless skinless chicken breasts, cut lengthwise
  10. 1 cup mozzarella cheese, shredded
  11. Cilantro, chopped
Instructions
  1. Preheat the oven to 400 degrees and spray a round pie plate with pam. Combine the first 7 ingredients and just 1/2 tablespoon of the taco seasoning in a large bowl. Pour batter into the pie plate and bake for 25-30 minutes or until barely set and golden brown on top. While the cornbread is baking, toss the sprinkle the chickens with salt, pepper and the remaining 1 tablespoon of taco seasoning. Heat 1 tablespoon olive oil in a large pan over medium-high heat and cook the chicken until browned, 7 minutes a side. Pierce the cornbread all over with a fork and pour the enchilada sauce on top. Shred the cooked chicken and place on top, along with the cheese. Bake for 15 minutes or until the cheese melts. Sprinkle with chopped cilantro, slice and serve.
Adapted from Pinch of Yum
Adapted from Pinch of Yum
SALT & PREPPY https://www.saltandpreppy.com/

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