Chicken tamale pie Diarra Piggué

Chicken tamale pie

Submitted by: Diarra Piggué, Specialist Clerk I Adult & Aging Services - Area Agency on Aging

This chicken tamale pie features a soft, sweet cornbread crust and is topped off with chicken, enchilada sauce, and melted cheese. It’s a great dinner option, and the leftovers keep well for the next day’s lunch! The recipe is from the website, Live Well Bake Often: www.livewellbakeoften.com

INGREDIENTS

1/3 cup fat free milk (I use unsweetened almond milk) 1 egg 1 (8.5-ounces) box Jiffy corn muffi n mix 1 (14.75 ounces) can cream-style corn 1 (4.5 ounces) can diced green chiles, drained 1 (10-ounce) can red enchilada sauce 2 cups chicken, cooked and shredded 1 tablespoon taco seasoning 1 cup shredded cheddar cheese (I use Mexican-style shredded cheese)

INSTRUCTIONS

Makes 8 servings. 1. Preheat oven to 400 degrees.

Spray a 9-inch pie dish well with cooking spray. 2. In a large bowl, mix together the milk, egg, corn muffi n mix, creamstyle corn, and green chiles until just combined. 3. Pour mixture into prepared baking dish and bake for 20 - 25 minutes. 4. Meanwhile, toss the chicken with the taco seasoning and set aside. 5. Once cornbread has almost set, remove from oven and poke holes throughout the top. Pour the can of enchilada sauce evenly over the top. Add the chicken on top, then the cheese. 6. Return to oven and bake for an additional 15 minutes. 7. Remove from oven and allow to cool for about 10 minutes. 8. Slice and enjoy. (Optional: top each serving with cilantro and

Cotija cheese.)

NOTE: Once cooled, cover and refrigerate leftovers for up to 5 days.