Chicken Tamale Pie

• 13 cups Fat Free Milk
• 1/4 cups Egg Substitute
• 1- 1/2 Tablespoon Taco Seasoning, Divided
• 1/4 teaspoons Ground Red Pepper (cayenne)
• 1 can (14.5 Oz. Size) Cream Style Corn
• 1 box (8.5 Oz. Size) Corn Muffin Mix, Such As Jiffy
• 1 can (4 Oz. Size) Green Chiles
• 2 cups Cooked, Shredded Chicken Breast
• Salt And Pepper
• 1 can (10 Oz. Size) Authentic Red Enchilada Sauce
• 3/4 cups Shredded Cheese
• Fresh Chopped Cilantro, For Garnish
• Cotija Cheese, For Garnish

1. Preheat oven to 400 degrees F.
2. In a large bowl, combine the milk, egg substitute, 1/2 tablespoon taco seasoning, cayenne, corn, corn muffin mix, and green chiles.
3. Stir until just moistened.
4. Pour mixture into a round pie plate (mine was glass) coated with cooking spray.
5. Bake at 400 degrees F for 15 minutes.
6. While corn is baking, toss the cooked chicken in the remaining 1 tablespoon taco seasoning.
7. Season with salt and pepper.
8. When corn is doneit will be just barely set and golden brownpierce entire surface liberally with a fork.
9. Pour enchilada sauce over top.
10. Top with chicken; sprinkle with cheese.
11. Bake at 400 degrees F for 15 minutes or until cheese melts.
12. Remove from oven; let stand 5 minutes.
13. Cut into 8 pieces; top each serving with cilantro and Cotija cheese.

milk, egg substitute, taco seasoning, ground red pepper, cream style corn, mix, green chiles, chicken, salt, red enchilada sauce, shredded cheese, cilantro, cotija cheese

Taken from tastykitchen.com/recipes/main-courses/chicken-tamale-pie-2/ (may not work)