Carnitas Tamale Pie

Last week I shared a recipe for killer Crock Pot Carnitas so I thought it would only be fitting to share a great little ditty on how to use leftover carnitas (if you have some, if not I'm not judging!)  For a new spin on "taco Tuesday" why not make a tamale pie?  Basically, it's a homemade cornbread crust with a dousing of enchilada sauce which is then topped with carnitas and cheese.  Ain't nothing wrong with that!  Enjoy!

Carnitas Tamale Pie (adapted from chefrecip.es)

2/3 c. all purpose flour
1/2 c. yellow corn meal
3 T. sugar
1 T. baking powder
1/4 t. salt
1/3 c. skim milk
1 large egg
1 (4 oz.) can diced green chiles
1 (15 oz.) can creamed corn
1 (10 oz) can red enchilada sauce (I made my own)
2 c. leftover carnitas
1 c. shredded cheese (cheddar, co/jack, pepper jack)

Preheat the oven to 400.  Spray a 9" square baking dish with cooking spray and set aside.  In a large bowl whisk together the flour, corn meal, sugar, baking powder and salt.  Whisk in the milk and egg.  Add the green chiles and creamed corn and stir until just combined.  Pour into the prepared baking dish and bake for 25 minutes or until set.  It won't be completely dry like cornbread as it is more of a tamale-like consistency. 

Poke holes in the crust with a fork and pour the enchilada sauce over the crust.  Drain any excess moisture from the carnitas and arrange on top of the crust.  Sprinkle with cheese. 

Reduce the oven temperature to 350, cover the baking dish with foil and return it to the oven for 20 minutes.  After 20 minutes remove the foil and let it bake for another 5-10 minutes or until the cheese is melted and bubbly.  Allow to sit for 5 minutes before cutting.

6 servings (386 calories each serving) according to my calculator on loseit.com

*I served this with Cabbage Slaw, which is not only a great garnish for tacos but a low cal side dish too!  Light and refreshing!