CHICKEN TAMALE PIE

⅓ cup fat free milk ¼ cup egg substitute 1½ tablespoon taco seasoning, divided ¼ teaspoon ground red pepper 1 (14¾ ounce) can cream-style corn 1 (8.5 ounce) box corn muffin mix (such as Jiffy) 1 (4 ounce) can chopped green chiles, drained

1 (10 ounce) can red enchilada sauce – I recommend going with an authentic Mexican brand 2 cups shredded cooked chicken breast ¾ cup shredded white cheese (I used Raclette – random, I know, but it’s what I had on hand, and it ended up being delicious!) cilantro and crumbled Cotija cheese for topping

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 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