Chicken Tamale Pie - Week 12 Bonus

Great busy night meal that offers a little variety to the standard

"on the table in less than an hour" meal.

This is a meal where you can use your resources by buying a deli rotisserie chicken and a variety of canned goods and get a complete meal. In all actuality, this dish will surprise you with its comfortable and satisfying flavor.

The crust reminds you of the soft tamale masa that is traditionally steamed in corn husks. It is tender and not dried out like traditional cornbread crusted dishes because of the additional ingredients.

 Ingredients:
1/3 cup milk
1 egg
1-1/2 T. taco seasoning, divided
1/4 t. ground red pepper
1 (14.75 oz) can cream-style corn
1 (8.5) box Jiffy corn muffin mix
1 (4 oz) can chopped green chiles, drained
1 (10 oz) can red enchilada sauce
2 cups shredded cooked chicken
3/4 c. shredded cheese (your favorite cheddar or blend)
Cilantro, as desired for topping










Directions:
Preheat oven to 400 degrees. Combine milk, egg, 1/2 tablespoon taco seasoning, red pepper, creamed corn, muffin mix, and green chiles. Pour mix into greased large pie plate. Bake at 400 degrees for 30 minutes. Meanwhile, combine shredded chicken and 1 tablespoon taco seasoning. When corn mixture is done baking it will be just barely set and golden brown, pierce the surface with a fork (may be a little sticky). Pour enchilada sauce over top. Top with chicken; sprinkle with cheese. Bake for an additional 15 minutes or until cheese melts. Remove from oven and let stand for 5 minutes. Top with cilantro as desired.

 I also read that tamale can be stuffed with a variety of fillings. I wonder what could be changed in this to provide other options. What are your suggestions?