Pai Tamale Ayam

Name: Pai Tamale Ayam
Total time: 45 min
Yield: 8 porsi
Cuisine: Indonesian
Ingredients: 1/3 cup fat free milk; 1/4 cup egg substitute; 1 1/2 tablespoon taco seasoning, divided; 1/4 teaspoon ground red pepper; 1 (14 3/4 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 (I used Raclette – random, I know, but it’s what I had on hand, and it ended up being delicious!); cilantro and crumbled Cotija cheese for topping

This chicken tamale pie is a huge crowd pleaser and so easy to make! A corn cake bottom layer topped with shredded chicken, enchilada sauce, and cheese.

⏱️ 45 menit 🔪 Persiapan: 15 menit 🔥 Masak: 30 menit 📊 Sedang 👁️ 6 dilihat

👨‍🍳 Mulai Masak

Foto: Pinch of Yum — Lindsay Ostrom

Bahan-bahan

8 porsi

1/3 cup fat free milk
1/4 cup egg substitute
1 1/2 tablespoon taco seasoning, divided
1/4 teaspoon ground red pepper
1 (14 3/4 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 (I used Raclette – random, I know, but it’s what I had on hand, and it ended up being delicious!)
cilantro and crumbled Cotija cheese for topping

Langkah-langkah

Preheat oven to 400°. 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. Bake 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 8 pieces; top each serving with cilantro and Cotija cheese.