We love Mexican food. When we love something, it becomes an obsession until we're so sick of it that we can no longer look at it, let alone eat it. However, this never seems to happen with Mexican food. Even though most Mexican dishes share the same few ingredients, just purposed in a different way. This is the case with this tamale pie recipe. It uses Mexican spices, chicken, chiles, and cornmeal just like a tamale, but the ingredients are layered into a delicious pie. This dish is a warm and comforting meal, perfect for a cool autumn day.
Source: Adapted from Prevention RD
Yields two 8- or 10-inch pies
For cornmeal layer:
1 (8.5 oz) box corn muffin mix (I used Jiffy.)
1 can cream-style corn
1/3 cup milk
1/4 (4 oz) can chopped green chiles
1/4 cup shredded cheese (I used cheddar.)
2 cooked chicken breast, shredded
1 can black beans (drained and rinsed)
3/4 (4 oz) can chopped green chiles
2 tablespoons taco seasoning
2 (10 oz) cans red enchilada sauce
3/4 cup shredded cheese
*shredded lettuce, salsa, sour cream, tortilla chips for garnish (optional)
Preheat oven to 400 degrees and spray two pie plates with non-stick cooking spray.
Combine corn muffin mix, creamed corn, milk, egg, green chiles, and cheese. Mix with a wooden spoon until combined and divide mixture into two pie plates. Bake for 20 to 30 minutes until golden brown.
While the crust is baking, mix together chicken, black beans, green chiles, and taco seasoning.
When the crust is done baking, pierce entire surface with a fork. Pour one-third to half of the enchilada sauce on top. Top with chicken mixture, drizzle with remaining enchilada sauce, and sprinkle with cheese.
Bake again for 12 to 15 minutes. Top with shredded lettuce, salsa, sour cream, and tortilla chips before serving (if desired).