A second version of my favorite recipe ever – Chicken Tamale Pie! This one has a tamale crust made from scratch and uses Smart Balance eggs, milk, and oil.
SCALE
INGREDIENTS
- ⅔ cup all purpose flour
- ½ cup yellow cornmeal
- 3 tablespoons sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 2 tablespoons Smart Balance cooking oil
- ⅓ cup Smart Balance low fat milk
- 1 Smart Balance Omega-3 Grade A Natural Large egg
- 1½ tablespoon taco seasoning, divided
- 1 – 14 ounce can cream-style corn
- 1 – 4 ounce can chopped green chiles, drained
- 1 – 10 ounce can red enchilada sauce
- 2 cups cooked, shredded chicken breast
- 1 cup shredded white cheese such as Jack or Pepperjack
- cilantro and crumbled Cotija cheese for topping
INSTRUCTIONS
- Preheat oven to 400°.
- Whisk the flour, cornmeal, sugar, baking powder, salt, ½ tablespoons taco seasoning, and oil in a large bowl until soft and crumbly. Whisk in the milk, egg, green chiles, and cream-style corn. Pour mixture into a round 10-inch pie plate. Bake at 400° for 20-30 minutes.
- While corn is baking, toss the chicken in the remaining 1 tablespoon taco seasoning. When corn is done, pierce entire surface with a fork. Pour enchilada sauce over top. Top with chicken; sprinkle with cheese. Bake at 400° for 15 minutes or until cheese melts and sauce is bubbling. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with cilantro and Cotija cheese.
NOTES
Since it’s a tamale-like base, it won’t be completely set like a cornbread. It should stick to the fork a little bit when you poke holes in the crust.
