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“A easy way to make delicious faux Chicken Tamales, Your taste buds wont know the difference!”
READY IN:
1hr
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 13 cup milk
  • 1 egg
  • 1 12 tablespoons taco seasoning, divided
  • 14 teaspoon ground red pepper
  • 1 (14 3/4 ounce) can cream-style corn
  • 1 (8 1/2 ounce) box corn muffin mix (such as Jiffy)
  • 1 (4 ounce) canchopped green chilies, drained
  • 1 (10 ounce) can red enchilada sauce, I recommend going with an authentic Mexican brand
  • 2 cups shredded cooked chicken breasts
  • 34 cup shredded cheese

Directions

  1. Preheat oven to 400°.
  2. 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.
  3. 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 4 pieces.

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