It has been a few days since I have been able to post. I had a cold (who didn’t have one?!) that really got the best of me this week and just a whole lot on the old to-do list, plus my hubby was out of town last weekend. It doesn’t lend itself to a productive time!
I found this recipe on the wonderful time-suck that is Pinterest. I’ve been making it for a year or so and have tweaked it a bit that makes it even better (IMO). The orginal one I used can be found here: http://pinchofyum.com/chicken-tamale-pie
I started by roasting chicken drumsticks for dinner a few nights ago and last night I was craving something with a little kick to it! Tamale Pie is super easy to throw together and you can tailor the spicy-ness very easily. In fact, I made this one a little TOO spicy and decided not to scar my children by feeding it to them, whoops!
I apologize for the lack of pictures for this post since my camera was acting very funny! I changed the batteries in my external flash and left it alone for a day then everything looked good again! Who knows what happened? Couldn’t have been operator error, of course!
Spicy Tamale Pie
1/3 cup milk
1 egg
seasoning mix: see below (original recipe calls for 1 1/2 TBL taco seasoning)
1 14 oz can cream style corn
1 8.5oz box cornbread mix
1 7oz can chopped green chilies
Enchilada sauce:
1/2 14 oz can tomato sauce
3 TBL flour
1 1/2 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
1/4 cup chopped cilantro
I admit, not the best picture I’ve ever taken! I blame my camera…
Seasoning mix:
1/4 tsp salt
1/2 tsp each: oregano, garlic powder, onion powder
1 tsp each: chili powder, ground cumin
Cayenne Pepper: 1/4-1 tsp (depending on your desired level of spicy-ness; I used a heaping 1/2tsp and it had some good kick!)
Instructions:
Preheat oven to 400 degrees. Beat together egg, milk, 1/2 of seasoning mix, chilies, cream corn, and cornbread mix to make batter in a medium size 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 (it will be barely set), poke with a fork all over. Pour enchilada sauce over cornbread. I find it helps to drizzle slowly to allow cornbread to soak it up. Top with seasoned chicken and scatter shredded cheese. Place back in oven for 10-15 minutes just for cheese to melt.
Top with cotija cheese and cilantro. Enjoy!
The cotija cheese on top melts from the heat of everything and gets just slightly gooey! Its awesome!
- 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
- 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.
Please feel free to leave a comment or question about the Spicy Tamale Pie. I would love to know what you thought!
