Chicken Tamale Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
—Cornbread Layer—*1/3 cup skim milk*1 egg, scrambled*1 1/2 tablespoons taco seasoning, divided in half*1/4 teaspoon cayenne*1 (14 3/4-ounce) can creamed corn*1/2 cup corn meal*1 teaspoon salt*2 tablespoons sugar*1 tablespoon baking powder*1/2 teaspoon baking soda*1/2 cup flour*2 jalapeño chiles, seeded and chopped—Toppings/Fillings Layer—*1 (10-ounce) jar enchilada sauce*2 cups pre-cooked chicken or turkey, torn into shreds*3/4 cup Mexican cheese*cilantro, to garnish
1.) Preheat oven to 400F. For the cornbread layer, combine all ingredients until combined (use only half of the taco seasoning). Pour into a sprayed or greased down (8 or 10 inch) baking dish.
2.) Bake for 20 to 25 minutes, or until bread is barely set and golden.
3.) Meanwhile, toss the chicken (or turkey) in remaining taco seasoning.
4.) Remove cornbread from oven, poke all over with a fork, and cover in enchilada sauce. Sprinkle with chicken and cheese and return to oven.
5.) Bake for an additional 15 minutes or until cheese is melted and golden. Remove from oven, garnish with cilantro, and serve.
Serving Size: 5-6
2.) Bake for 20 to 25 minutes, or until bread is barely set and golden.
3.) Meanwhile, toss the chicken (or turkey) in remaining taco seasoning.
4.) Remove cornbread from oven, poke all over with a fork, and cover in enchilada sauce. Sprinkle with chicken and cheese and return to oven.
5.) Bake for an additional 15 minutes or until cheese is melted and golden. Remove from oven, garnish with cilantro, and serve.
Serving Size: 5-6
Nutritional Info Amount Per Serving
- Calories: 384.5
- Total Fat: 13.3 g
- Cholesterol: 97.5 mg
- Sodium: 1,688.4 mg
- Total Carbs: 40.1 g
- Dietary Fiber: 5.5 g
- Protein: 27.7 g
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