Chicken Tamale Pie

Recipe Courtesy of www.pinchofyum.com

Prep Time   10 minutes
Total Time  50 minutes
Serves 8

I stumbled upon this recipe while browsing Pinterest and I'm so glad I did!  It is absolutely delicious.  A must try!

Ingredients:

• ⅓ cup fat free milk
• ¼ cup egg substitute (or 1 whole egg)
• 1½ tablespoon taco seasoning, divided
• ¼ 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
• ¾ cup shredded white cheese (I used a shredded Mexican blend)
• cilantro and additional cheese for topping

Instructions

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 8 pieces; top each serving with cilantro and additional shedded cheese.

Bourbon Chicken

Recipe Courtesy of www.food.com

Prep Time  10 minutes
Total Time 30 minutes
Serves 4

Sweet and spicy and oh so yummy!

Ingredients:

2 lbs boneless chicken breasts, cut into bite-size pieces

2-3 tablespoons olive oil

1 tablespoon cornstarch

1 garlic clove, crushed

1/4 teaspoon ginger

3/4 teaspoon crushed red pepper flakes

1/4 cup apple juice

1/4 cup soy sauce

1/3 cup light brown sugar

2 tablespoons ketchup

1 tablespoon cider vinegar

1/2 cup water

Cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water)

Hot, cooked rice

Directions:

1. Heat oil in a large skillet.
2. In medium bowl, toss chicken pieces in 1 tablespoon cornstarch to cover lightly
3. Add chicken pieces to oil and cook until lightly browned.
4. Remove chicken.
5. Mix remaining ingredients in small bowl and add to heated pan.  Heat until well mixed and dissolved.
6. Add chicken and bring to a hard boil.
7. To thicken sauce, add cornstarch slurry and mix thoroughly
8. Reduce heat and simmer for 20 minutes, stirring often