Prep time: 15 mins Cook time: 30 mins Total time: 45 mins Serves: 8
Ingredients
1/3 cup warm water or rice milk
1/4 cup egg substitute
1 1/2 tablespoon Mrs. Dash Fiesta Lime seasoning, divided
1/4 teaspoon ground cayenne
1 (14 3/4 ounce) can cream-style corn
1 1/4 cup corn flour
1 handful fresh chopped cilantro
1 cup tomato sauce
4 tbsps Picante Bufalo Salsa Clasica
2 tbsps Picante Bufalo Salsa Chilpotle
2 cups shredded cooked chicken breast
3/4 cup shredded Jalapeño Almond Cheese
Instructions
Preheat oven to 400°.
Combine the first 7 ingredients (water/rice milk through cilantro), using just 1/2 tablespoon of the Mrs. Dash seasoning, in a large bowl, stirring just until moist. Pour tamale mixture into a round pie plate coated with cooking spray.
Bake at 400° for 20-30 minutes. While the tamale pie is baking, toss the chicken in the remaining 1 tablespoon Mrs. Dash seasoning.
When the tamale pie 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 tomato & Picante Bufalo sauce over top chicken and mix well, pour this mixture on top of the tamale pie and sprinkle with cheese.
Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes.
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