I actually haven't made the Mexican Sweet Potatoes yet but they are coming up later this week. Tonight, I made her Chicken Tamale Pie and it was amazing so I thought I'd share. We were running low on time so I just added a side of corn and my mexican-food-loving-husband had a few tortillas.
I made a few substitutions and adjustments so here is how I made it.
- 1/3 cup of milk
- 1 egg
- 1 1/2 tablespoon of taco seasoning, divided (somehow I missed this and used the whole thing instead of dividing it!)
- 1 can cream-style corn
- 1 box of JIFFY corn muffin mix
- 1 small can of chopped green chiles
- 1 can red enchilada sauce
- 2 chicken breasts (seasoned meat with taco seasoning, garlic salt, and fajita seasoning)
- some shredded cheese, I used Mexican and Cheddar because I had it on hand
- cilantro and sour cream (for toppings if desired)
- Preheat oven to 400.
- Combine first 6 ingredients (milk to green chiles). Like I said I didn't end up dividing the taco seasoning but the original recipe has you only using 1/2 T in the mixture. Pour mix into a greased round pie plate and bake for 20-30 minutes.
- While the cornbread was baking I heated the skillet with some olive oil and cooked chicken until done. Instead of shredding it, I cut it into small strips.
- When cornbread is done, I poured it into a 9x13 pan (because my original pan wasn't big enough to hold everything). Pour enchilada sauce over the top. Top with chicken and then sprinkle cheese on top. Bake for 15-20 minutes.
- Remove and let stand for 5 minutes. Serve with cilantro and sour cream.