Try this Chicken Tamale Pie recipe, or contribute your own.
Suggest a better description1. Preheat oven to 400°(F).
2. 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.
3. Bake at 400°(F) for 20-30 minutes. While cornbread is baking, toss the chicken in the remaining 1 tablespoon taco seasoning. When cornbread 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.
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Serving Size: 1 Serving (53g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 95 | ||
Calories from Fat: 45 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5g | 7 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 1.9g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 31.1mg | 10 % | |
Sodium 87.5mg | 3 % | |
Potassium 120.9mg | 3 % | |
Total Carbohydrate 0.8g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.7g | ||
Protein 10.8g | 15 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 95
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