Chicken Tamale Bake
Serves: 4
Total Cook Time: 60
Prep Time: 10
Cook Time: 50
Ingredients
- 2/3 cup almond milk
- 1 large egg
- 1.5 TBSP taco seasoning divided
- 1/4 tsp ground red pepper
- 1 2/3 cup corn
- 8.5 oz box corn muffin mix
- 4 oz can chopped green chilies, drained
- 10 oz can red enchilada sauce
- 1 lbs of raw chicken for 2 cups shredded chicken breast
- 3/4 cups Mexican plant based cheese (if desired)
- Toppings: Cilantro, cheese, black olives
Instructions
- Instapot 1 lbs of chicken.
- Preheat oven 400 degrees. Combine in a large bowl: milk, eggs, 1/2 TBSP taco seasoning, red pepper, corn, corn muffin mix, and green chilies.
- Oil pie pan. Pour mixture into pie pan and bake 30 minutes.
- While corn mixture is baking, shred and toss the chicken in the remaining 1 TBSP taco seasoning.
- When corn mixture is done, it will be golden brown and just barely set. Pierce the entire surface liberally with a fork (little bit of sticking to fork ok). Pour enchilada sauce over the top. Then top with chicken and can sprinkle with plant based cheese if desired. Bake for another 15 minutes.
- Remove from oven and let stand for 5 minutes. Cut into pieces and top with above items as desired.
