Chicken Tamale Bake- Virtual Cooking Class

Chicken tamale pie

DSL Chef Level: Intermediate (oven)

Ingredients:

  • 1/3 cup milk
  • 1 egg 
  • 1 1/2 tablespoon taco seasoning, divided
  • 1 (14 3/4 ounce) can cream-style corn
  • 1 (8.5 ounce) box corn muffin mix (such as Jiffy)
  • 1 (4 ounce) can chopped green chiles, drained
  • 1 (10 ounce) can red enchilada sauce
  • 2 cups shredded cooked chicken breast
  • 3/4 cup shredded white cheese 
  • Optional- cilantro and crumbled Cotija cheese for topping

Instructions:

  1. Wash your hands!
  2. Preheat oven to 400°.
  3. 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.
  4. Pour mixture into a round pie plate (mine was glass) coated with cooking spray.
  5. Bake for 20-30 minutes.
  6. While corn is baking, toss the chicken in the remaining 1 tablespoon taco seasoning.
  7. When corn is done – it will be just barely set and golden brown – pierce the entire surface liberally with a fork (it might stick a little bit to the fork).
  8. Pour enchilada sauce over top.
  9. Top with chicken; sprinkle with cheese.
  10. Bake at 400° for 15 minutes or until cheese melts.
  11. Remove from oven; let stand 5 minutes.
  12. Top with cilantro and cojita cheese
  13. Enjoy!


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