Chicken Tamale Pie

• fat free milk↗0.33333333333333 cup
• egg substitute0.25 cup
• taco seasoning1.5 tablespoon

  divided

• ground red pepper↗0.25 teaspoon
• cream-style corn↗1

  can (14 3/4 ounce)

• corn muffin mix1

  box (8.5 ounce)

• chopped green chiles1

  can (4 ounce), drained

• red enchilada sauce↗1

  can (10 ounce), authentic Mexican brand

• shredded cooked chicken breast2 cup
• shredded white cheese0.75 cup

  Raclette

• cilantro and crumbled Cotija cheese

  for topping

Step-by-step instructions

1. 1

   Preheat oven to 400°. Combine the first 7 ingredients (milk through green chiles), using just 1/2 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 for 20-30 minutes.

2. 2

   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 at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with cilantro and Cotija cheese.