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!
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
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! 

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