Chicky's Tamale Pie

I love Mexican food. I don't know what it is about Mexican food that I like... OK, let's face it. I love the ooey, gooey, cheesy spiciness of Mexican food. In some ways, Mexican food is a comfort food for me. There's something amazing about how warm and filling it is. My issue with making Mexican food is that it is insanely complicated--there are more ingredients than I can shake a stick at. Don't get me wrong--the end results are amazing, but some times I don't have the energy to put together a comforting south-of-the-border meal. I ran across a recipe for a chicken tamale pie. It looked amazing, but I saw a few things I could do to make it more in line with my palate. So here is the Picky Chicky's take on a Chicky Tamale Pie! Let me know what you think!

Ingredients:

1# of chicken breasts
(Cooked and shredded)
1 box of Jiffy corn bread mix
1 (14 oz) can of creamed corn
1 egg
1/3 of a cup of milk
1 (4 oz) can of fire roasted chiles
1/4 of a cup of sour cream
3 TBSP of taco seasoning
(divided)
1 (10 oz) can of medium enchilada sauce
1 1/2 cups of shredded cheese
(I use pepper jack--I love the way it melts!)

Preparation Instructions:

Preheat the oven to 400 F. Combine creamed corn, Jiffy, egg, milk, chiles, sour cream, 2 TBSPS taco seasoning, and 1/2 a cup of cheese in a medium mixing bowl. Pour carefully into a greased pie plate and bake @ 400 F for 20-25 minutes. While the corn base is cooking, add remaining taco seasoning to shredded chicken and 1/3 of the enchilada sauce. When corn base is no longer "jiggly" and pour remaining enchilada sauce over corn base. Top with chicken and remaining cheese. Return to oven and cook until cheese is melted and bubbly. Serve with homemade salsa and sour cream.