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Chicken Tamale Pie

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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

Details

Preparation

Step 1

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.

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