Pinned by Ann Reynolds Rector

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CHICKEN TAMALE PIE 1/3cup fat free milk 1/4 cup egg substitute 1 1/2 tablespoon taco seasoning, divided 1/4 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 3/4 cup shredded white cheese cilantro and crumbled Cotija cheese for topping
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Ann Reynolds Rector

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