Chicken Tamale Pie

I found this wonderful recipe for Chicken Tamale Pie and pinned it about a year ago at Pinch of Yum. Well I finally made and now I am wondering why I waited so long! This was super yummy! I made a couple of changes - green insted of red enchilada sauce, fresh jalapeno instead of canned green chilies - so if you want to see the original recipe just click on the link above. Either way I don't believe you will be disappointed if you try this!

In small bowl mix together 1 Tbsp chili powder, 1 tsp minced onion, 1/2 tsp garlic powder and 1/4 tsp adobo seasoning and set aside.

1/3 cup milk
1/4 cup liquid egg or 1 whole egg, beaten
1/2 Tbsp of the above seasoning mix
1/4 tsp red pepper
14 3/4 oz can creamed corn
8 1/2 oz box cornbread mix
1 lg jalapeno, chopped
10 oz can green enchilada sauce
2 cups shredded chicken
shredded cheese (I used colby jack)
fresh cilantro
sour cream

Preheat oven to 400 degrees, 375 for RV ovens.

In large bowl combine milk, egg, 1/2 Tbsp of seasoning mix, red pepper, corn, cornbread mix and jalapeno. Spray pie pan with nonstick cooking spray. Pour cornbread mixture into pie pan and bake for 20 to 30 minutes, it should be just barely set.

Meanwhile in medium bowl toss shredded chicken with the remaining seasoning mixture, set aside. When cornbread is done pierce top many times with fork.

Pour the enchilada sauce over the cornbread. Top with chicken and the desired amount of cheese. Return to oven and continue baking until the cheese is melted, about 10 minutes. Top with fresh cilantro and sour cream.

Serve and enjoy!