One of my family's favorites, a spicy cheesy dish that is a little different from the norm.
Ingredients
⅓ cup milk
1 egg
seasoning mix: see below (original recipe calls for 1½ TBL taco seasoning)
1 14 oz can cream style corn
1 8.5oz box cornbread mix
1 7oz can chopped green chilies
Enchilada sauce:
½ 14 oz can tomato sauce
3 TBL flour
1½ cup water
1 TBL chili powder
2-3 cups shredded chicken (I used the chicken drumsticks but a rotisserie chicken would work great here!)
1 cup shredded cheese
1 cup cotija cheese
¼ cup chopped cilantro
Seasoning mix:
¼ tsp salt
½ tsp each: oregano, garlic powder, onion powder
1 tsp each: chili powder, ground cumin
Cayenne Pepper: ¼-1 tsp
Instructions
Preheat oven to 400 degrees. Stir together seasoning mix.
Beat together egg, milk, ½ of seasoning mix, chilies, cream corn and cornbread mix to make batter in a medium bowl.
Pour into a greased pie pan and put into oven for 20-25 min.
While cornbread bakes, make enchilada sauce by mixing flour in water to make smooth paste. Combine in saucepan with chili powder and tomato sauce, adding a tablespoon at a time. Add salt and pepper to taste. Add remaining seasoning mix to shredded chicken.
When cornbread is done (barely set), poke all over with a fork. Slowly pour enchilada sauce over cornbread. Top with seasoned chicken and scatter shredded cheese on top. Place back in oven for 10-15 minutes just for cheese to melt.
Top with cotija cheese and cilantro.
Recipe by momwithagoldenfork at http://www.momwithagoldenfork.com/dinnertime/spicy-tamale-pie/