Tamale Pie

This one is so, so good guys! Especially if you make it with this homemade red enchilada sauce (p.s. if you have not heard, it is the best enchilada sauce EVER).

My favorite part about this dish besides the sauce, is the corn layer of the casserole. It is sweet like a good cornbread, but moist and dense like the masa in an actual tamale. It is one of our favorite recipes; try it and it will be one of yours too.

Extra bonus: this casserole is a lot easier to make than little individual tamales. In fact, from start to finish, including making the enchilada sauce (if your chicken has already been cooked and shredded), this should only take 45 minutes. Less really, if you make the enchilada sauce during  the first 20 minutes of bake time.

It is delicious topped with avocado, chopped cilantro, and sour cream (at least that is my favorite combo of toppings).

Make it. Eat it. (I know you'll) Love it.

Tamale Pie

1/3 cup fat free milk

1 egg
1 teaspoon chili powder

1/2 teaspoon cumin

1/4 teaspoon ground red pepper

1/4 teaspoon salt
1 (14.75 ounce) can cream-style corn
1 (8.5 ounce) box corn muffin mix (such as Jiffy)
1 (4 ounce) can chopped green chiles, drained
1 1/2 cups homemade red enchilada sauce (or one 10 oz can)
2 cups shredded cooked chicken breast
3/4 cup shredded monterey jack cheese (or other white cheese)
cilantro, green onions, avocado and crumbled Cotija cheese for topping (optional)

Preheat oven to 400°. Grease a nine-inch glass pie plate. Combine the first 9 ingredients (milk through green chiles), in a large bowl, stirring just until moist. Pour mixture into prepared pie plate.

Bake at 400° for 20-25 minutes. While corn mixture is baking, toss the chicken in enchilada sauce. When corn is done, it will be totally set around the edges, just barely set in the middle anda deep golden brown. Pierce the entire surface liberally with a fork (it will stick a little bit to the fork). Spread chicken mixture over corn; sprinkle with cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 6 or 8 pieces; top each piece with desired toppings.

Recipe Source: The Taste Tester, adapted from Pinch of Yum

This week I am partying at: