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 layer of cheese (why not).

Let set and cool.

Served with sour cream and avocado. Great over lettuce, again sneak in all those veggies you can. If you prepare a plate for someone, its easier for them to eat it.

I made this for my man last night, he just return from Afghanistan. This is very filling and if your're having two servings: please keep in mind, it will expand.

Thanks Sysko for sharing this with me.