Main dish

Chicken Tamale Pie

Chicken Tamale Pie
A layer of cornbread topped with cheesy shredded chicken = DINNER GOALS.
Cuisine: American
Recipe type: Main dish
  • 1 box JIFFY corn muffin mix
  • ½ c. sour cream
  • 1 large egg
  • ½ 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
  • kosher salt
  • 2 c. Shredded chicken
  • ¾ c. enchilada sauce, divided
  • 1 c. shredded Cheddar
  • 1 c. Shredded Monterey Jack
  • Chopped fresh cilantro, for garnish
  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.
  2. 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 ½ cup enchilada sauce and stir until combined.
  3. Poke holes all over cornbread with the bottom of a wooden spoon. Pour remaining ¼ cup enchilada sauce over poke holes and top with chicken mixture.
  4. Top with cheddar and Monterey Jack and bake 20 minutes more.
  5. Garnish with cilantro and serve.

Watch the recipe video here:

How To Make Chicken Tamale Pie

This Chicken Tamale Pie will be gone before the skillet cools off.Full recipe:

Posted by Delish on Monday, September 11, 2017