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chicken tamale cornbread pie

Author: Taylor Ellingson

Ingredients

  • ½ cup milk
  • 2 eggs
  • 1 15 oz box cornbread mix
  • 1 ½ tablespoon taco seasoning divided
  • 1 can cream style corn
  • 1 can diced tomatoes with green chiles
  • 1 10 oz can enchilada sauce
  • 2 cups shredded chicken I used rotisserie chicken
  • ¾ cup shredded Mexican style cheese
  • chopped cilantro

Instructions

  • Preheat oven to 400 degrees F.
  • Combine milk, eggs, cornbread mix, ½ tablespoon taco seasoning, corn, and tomatoes.
  • Pour mixture into 9 inch pie dish coated with cooking spray.
  • Bake in preheated oven for 20-30 minutes, until top is golden and it is barely set.
  • While baking, toss chicken in remaining 1 tablespoon of taco seasoning.
  • When cornbread is barely set, poke with fork.
  • Pour enchilada sauce over cornbread slowly.
  • Top with chicken and sprinkle with cheese.
  • Bake another 10-15 minutes, until cheese is melty.
  • Let stand 5 minutes.
  • Top with cilantro.
  • Enjoy!