Chicken Tamale Pie

I've had this recipe on my "To Try" list for a while now.  Doesn't it look delicious?!?  It's basically a deconstructed (and much easier to make) tamale.  It doesn't taste exactly like a traditional tamale because, well, it's not one.  But it's got all the flavors there.  I finally made it last week & we all LOVED it.  It was so good, I'm sure it will become a regular in our house.  It's got a yummy corn bread bottom topped with enchilada sauce, chicken & cheese.  Yum!  I think the original recipe came from Cooking Light, but this is the one that I had saved to try.  It's from Pinch of Yum.  I love her photos so I had to share one but I'm also including my finished product too.  I am clearly a less talented photographer/ food stylist, but rest assured it tasted fantastic!!  I'm listing the recipe the way that I made it, which is slightly different than the original so make sure you check it out too.  I used chicken & black beans.  I also used a round braising pan to bake it in.  Pinch of Yum did hers in a pie plate.  But you can use any casserole type dish that you'd like & substitute ingredients per taste!

Ingredients:

1, 8.5oz box Corn Muffin Mix (I used Jiffy brand)

1 egg

1/3 cup Milk

1, 14 3/4oz can Creamed Corn

1, 4oz can chopped Green Chilies, drained

1, 10oz can Red Enchilada Sauce

1, packet of Taco Seasoning, separated 

1-2 cups cooked Chicken Breast, shredded

1, 15oz can Black Beans, drained

1 cup Cheese, shredded (I used a pre-shredded Mexican blend)

Optional toppings:

Avocado, sliced

Sour Cream

Lettuce, shredded

Tomatoes, chopped

Black Olives, sliced

Directions:

1.  Preheat the oven to 400 degrees.  Spray a casserole dish with nonstick cooking spray.  (I used a 4 quart braiser.) 

2.  In a medium sized bowl, combine the corn muffin mix, egg, milk, green chilies, creamed corn, & 2 heaping teaspoons of taco seasoning. 

3.  Pour the corn muffin mixture in the prepared dish & bake at 400 degrees for 20-25 minutes, until just barely set & golden brown. 

4. While the corn muffin mixture is baking prepare your chicken/ bean mixture.  There are several options here.  You can bake a chicken breast, shred it & mix it with the taco seasoning & black beans.  You could use a store bought rotisserie chicken, shred it, then mix it with the taco seasoning & black beans.  You could use left over chicken.  Or you can do what I did, ahead of time.  I put a large, boneless, skinless chicken breast in the crock pot with a half of a thinly sliced onion, 1/4 cup of chicken broth (or water) & the rest of the taco seasoning.  I cooked it on high for 3-4 hrs, until it easily shredded easily with a fork.  Then I mixed in the black beans. 

5.  After the corn bread mixture has baked, pierce it generously, all over with a fork.  (Don't worry if it sticks a little, no one will see this layer!)  Pour the entire can of enchilada sauce evenly over the top.  Go as spicy as you like here.  I used mild.

6.  Add the chicken & black bean mixture on top of the sauce drenched corn bread & sprinkle the shredded cheese on top.  Bake at 400 degrees for 15 minutes, or until the cheese is melted.  Let sit for at least 5 minutes to set before serving.  I liked mine with sliced avocado.  But the little one love hers with sour cream.  The hubs, of course, drenched his in his favorite Cholula sauce.

This serves 8, or 6 if you have really big eaters.  Enjoy!