Chicken, enchilada sauce, and melted cheese top this soft, sweet cornbread chicken tamale pie. This is a great dinner to spice things up!
INGREDIENTS
SERVINGS: 8 SERVINGS– ⅓ cup fat free milk I used unsweetened almond milk– 1 egg– 1 8.5 oz. box corn muffin mix preferably Jiffy– 1 14.75 oz. can cream-style corn– 1 4.5 oz. can diced green chilies drained– 1 10 oz. can red enchilada sauce– 2 cups chicken cooked and shredded– 1 tbsp. taco seasoning– 1 cup shredded cheddar cheese
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INSTRUCTIONS
Start with a 400-degree oven. Spray a 9" pie dish with cooking spray.
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Step 1
Mix milk, egg, corn muffin mix, cream-style corn, and green chilies in a large bowl until just combined. Put mixture in dish and bake 20–25 minutes.
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Step 2
Taco-season the chicken and set aside. Remove cornbread from oven and poke holes when almost set.
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Step 3
Pour canned enchilada sauce on. Chicken and cheese on top.Continue baking for 15 minutes. Remove from oven and cool 10 minutes.Slicing and enjoying!