Chicken Tamale Pie

• 1/3 c fat free milk
• 2 eggs
• 1 1/2 tbsp taco seasoning
• 1/4 tsp ground red pepper
• 14 3/4 oz. can cream-style corn
• 8.5 oz. box corn muffin mix (such as Jiffy)
• 4 oz. can chopped green chiles, drained
• 10 oz. can red enchilada sauce
• 2 c shredded cooked chicken breast
• 3/4 c shredded white cheese
• cilantro and crumbled Cotija cheese for topping

1. 1. Preheat oven to 400u0b0.
2. 2. 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, coated with cooking spray.
3. 3. Bake at 400u0b0 for 15 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. Pour enchilada sauce over top. Top with chicken; sprinkle with cheese. Bake at 400u0b0 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.

milk, eggs, taco, ground red pepper, creamstyle, corn muffin, green chiles, red enchilada sauce, chicken breast, white cheese, cilantro

Taken from www.epicurious.com/recipes/member/views/chicken-tamale-pie-50178391 (may not work)