Dinners

Recipe—Chicken Tamale Pie

Chicken Tamale Pie

I’m all for one-pot dinners that are quick, easy, and save me from washing any extra dishes. This dinner is all of the above and it is absolutely delicious. If you love tamales then you will love this recipe. Think tamales, but on steroids. The cornbread has so many wonderful flavors and great texture. And then you get way more meat than you will ever find in some little hand rolled tamale, plus cheese. Glorious cheese! If you have a family that loves all the flavors of Mexican food and you are looking for something new that will save you some time in the kitchen give this recipe a try. You wont regret it!

Del Real Shredded Chicken

Note: I love Del Real products. I frequently use them as a way to save me time in the kitchen. For this recipe I used a package of the Del Real Shredded Chicken. It shaved off prep time and their products are super affordable. You can also purchase a rotisserie chicken, or if you have time just boil 2 chicken breasts for about 20 minutes and shred them yourself.

INGREDIENTS
1/3 c milk
1 egg
1/4 tsp chili powder
14.75 oz creamed corn
8.5 oz package of Jiffy corn muffin mix
4 oz can diced green chilies, drained
10 oz can red enchilada sauce (I love Las Palmas)
2 c chicken, cooked and shredded
1 1/2 tbsp taco seasoning
1 c pepper jack cheese, shredded
2 tbsp fresh cilantro, chopped
2 tbsp Cotija cheese, crumbled

STEPS

  • Preheat oven to 400º.
  • Combine milk, egg, chili powder, creamed corn, Jiffy, and green chilies in a medium mixing bowl and stir just until combined.
  • Pour the cornbread mix into a greased pie dish.
  • Bake the cornbread for 23–28 minutes or until it is just cooked through and golden on top.
  • While the cornbread is baking toss the shredded chicken with the taco seasoning and 1/3 cup of the enchilada sauce.
  • Using a fork, poke a liberal amount of holes into the cornbread.
  • Pour the remaining enchilada sauce over the top of the baked cornbread.
  • Add the seasoned shredded chicken to the top of the cornbread spreading it around evenly.
  • Sprinkle the shredded pepper jack cheese over the top of the chicken.
  • Bake for an additional 15 minutes.
  • Remove from the oven and allow it to set for 5 minutes.
  • Sprinkle with the cilantro and Cotija cheese.
  • Cut and serve as you would a pie.
  • Enjoy!

Recipe adapted from Cooking Light.

Do you like using Del Real Products? Then perhaps you will love this fabulous recipe!

Chile Verde Stuffed Poblano Chiles

Chile Verde Stuffed Poblano Chilies

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Dinners

Recipe—Cheesy Mexican Chicken

Saucy and cheesy, I love almost any dish with those qualities. This recipe has both of those and is also delicious and low-carb. And best of all there are only 5 ingredients! Win, win, win! A working mom’s dream come true! My saucy chicken is great all on it’s own, served over rice, with some warmed tortillas, or even as burrito filler. I love how quick and easy it is to put together, perfect for a week night. While I love red sauce my husband is a big fan of green. Next time I may try this with green enchilada sauce and pepper jack cheese just for something different.

INGREDIENTS
1 lb boneless skinless chicken breasts
1 pack taco seasoning or a batch of my homemade taco seasoning
10 oz can red enchilada sauce, mild (I love Las Palmas!)
1 c cheddar cheese, shredded
3 green onions, chopped

STEPS

  • Preheat oven to 350º.
  • Cut the chicken into cubes and sprinkle with the taco seasoning.
  • Sauté the chicken in a skillet over medium high heat stirring occasionally until cooked through, about 10 minutes.
  • Place the cooked chicken pieces in a greased 8” x 8” baking dish.
  • Drizzle the enchilada sauce over the top of the chicken and toss to coat.
  • Sprinkle the cheese over the chicken.
  • Bake for 15–20 minutes or until it is bubbling.
  • Remove from oven and sprinkle with the green onions.