A hearty Mexican-inspired casserole combining seasoned chicken, corn muffin base, enchilada sauce and melted cheese for a satisfying family dinner.

american

mexican

Nutrition

Provides moderate protein from chicken and cheese with carbohydrates from corn and cornbread, containing moderate sodium from processed ingredients.

Calories	350 kcal
Energy	1465 kJ
Protein	23 g
Total Fat	11 g
Saturated Fat	4 g
Trans Fat	0 g
Polyunsaturated Fat	2 g
Monounsaturated Fat	3 g
Cholesterol	53 mg
Carbohydrate	35 g
Sugars	6 g
Dietary Fibre	2 g
Sodium	525 mg

*per serving

PescatarianHalalNut FreePeanut FreeSesame FreeSoy FreeShellfish FreeLow FODMAPHigh Protein

This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

dinnermain coursecasseroleoven and roastingfamily friendly

Chicken Tamale Pie

Pinch of Yum (Lindsay Ostrom)

8

Name: Chicken Tamale Pie — Tasty Bites
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 8 servings
Ingredients: 0.33 cup Fat Free Milk; 0.25 cup Egg Substitute; 1.5 tablespoon Taco Seasoning (divided); 0.25 teaspoon Ground Red Pepper; 14.75 ounce can Cream-style Corn; 8.5 ounce box Corn Muffin Mix (such as Jiffy); 4 ounce can Chopped Green Chiles (drained); 10 ounce can Red Enchilada Sauce (authentic Mexican brand recommended); 2 cup Chicken Breast (shredded, cooked); 0.75 cup White Cheese (shredded); Cilantro And Cotija Cheese (crumbled, for topping)

servings

0

per serve

0

minutes

Login to save this recipe to your collection, create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.

Get started

Ingredients

0.33 cup Fat Free Milk

0.25 cup Egg Substitute

1.5 tablespoon Taco Seasoning divided

0.25 teaspoon Ground Red Pepper

14.75 ounce can Cream-style Corn

8.5 ounce box Corn Muffin Mix such as Jiffy

4 ounce can Chopped Green Chiles drained

10 ounce can Red Enchilada Sauce authentic Mexican brand recommended

2 cup Chicken Breast shredded, cooked

0.75 cup White Cheese shredded

Cilantro And Cotija Cheese crumbled, for topping

Equipment

Cooking spray

Fork

Large mixing bowl

Oven

Round pie plate

Instructions

Preheat oven to 400°. 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. Pour mixture into a round pie plate (mine was glass) coated with cooking spray. Bake for 20-30 minutes.

While corn is baking, toss the chicken in the remaining 1 tablespoon taco seasoning. When corn is done – it will be just barely set and golden brown – pierce entire surface liberally with a fork (it might stick a little bit to the fork). Pour enchilada sauce over top. Top with chicken; sprinkle with cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with cilantro and Cotija cheese.