Chicken Tamale Pie

Chicken Tamale Pie
Chicken Tamale Pie

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    box JIFFY corn muffin mix

  • 1/2

    c. sour cream

  • 1

    large egg

  • 1/2

    c. corn kernels (canned, fresh, or frozen)

  • 2

    tbsp. melted butter

  • Cooking spray, for skillet

  • 1

    tbsp. extra-virgin olive oil

  • 1

    large onion, chopped

  • 2

    cloves garlic, minced

  • 1

    tbsp. Taco Seasoning

  • 2

    c. Shredded chicken

  • 3/4

    c. enchilada sauce, divided

  • 1

    c. shredded Cheddar

  • 1

    c. Shredded Monterey Jack

  • Chopped fresh cilantro, for garnish

Directions

Preheat oven to 400º. Prepare cornbread base: In a medium bowl, combine corn muffin mix, sour cream, egg, corn, and melted butter. Whisk until evenly combined. Spray a large oven-safe skillet with cooking spray. Pour into a large cast iron skillet and bake until golden, 15 minutes. Let cool slightly. Meanwhile, in a large skillet over medium heat, heat oil. Add onions and cook until tender, 5 minutes, then add garlic and cook 1 minute more. Add taco seasoning and season with salt. Add chicken and 1/2 cup enchilada sauce and stir until combined. Poke holes all over cornbread with the bottom of a wooden spoon. Pour remaining 1/4 cup enchilada sauce over poke holes and top with chicken mixture. Top with cheddar and Monterey jack and bake 20 minutes more. Garnish with cilantro and serve.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: