Chicken Tamale Pie

Words cannot... I mean it's just so good... I don't even know what to say. Blown away. BLOWN AWAY. The bottom corn/cornbread layer, the enchilada sauce, the shredded chicken, cheese... oh it was awesome. Make it... and make it it soon. 

⅓ c fat free milk
¼ c egg substitute
1½ tbsp taco seasoning, divided
¼ tsp ground red pepper
1 (14¾ oz) can cream-style corn
1 (8.5 oz) box corn muffin mix (Jiffy)
1 (4 oz) can chopped green chiles, drained
1 (10 oz) can red enchilada sauce
2 c shredded cooked chicken breast
¾ c shredded white cheese (I used 2% monterey jack)
Preheat oven to 400°. Combine the first 7 ingredients (milk through green chiles), using just ½ tablespoon of the taco seasoning, in a large bowl, stirring just until moist. Pour mixture into a round pie plate (mine was glass) coated with cooking spray.
Bake at 400° for 20-30 minutes. While corn is baking, toss the chicken in the remaining 1 tablespoon taco seasoning. When corn is done - it will be just barely set and golden brown - pierce entire surface liberally with a fork (it might stick a little bit to the fork). Pour enchilada sauce over top. Top with chicken; sprinkle with cheese. 
Bake for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. 

Original recipe found here.

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