Taco Tamale Corn Pie
1 box Jiffy corn bread (in a blue box) 1/2 12 ounce can creamy corn 1/2 can 7 ounce green chili (mexican chilles) 1 egg 1/4 cup milk 3 tsp taco seasoning 2 chicken breasts with pepper and salt; shredded Chop up a handful of onions, green peppers, and zucchini. (optional) 1/4 cup cheddar & 1/4 cup mozzarella. Add more if you would like. 1/2 cup enchilada sauce; stirred well. Add corn bread, corn, green chili, egg, milk, seasoning and mix well. Meanwhile cook chicken until no longer pink. Add corn bread mixture to a brownie pan. Cook at 375 for 20 to 25 minutes, or until the middle is cooked. Cook onion, green peppers, zucchini in a small pan with olive oil. Remove pan from oven, poke holes throughout the bread to allow enchilada sauce to soak through, Then pour the 1/2 can of sauce over. Add veggies to the top of the corn mixture, shredded chicken, and cheese. Add the additional sauce. Bake for another 15 minutes or until cheese is completely melted. Add one more lay