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The Best Chicken Tamale Pie loaded with bold flavors, melty cheese, and a golden cornbread crust. A hearty and satisfying meal that’s simple to make at home.
Cooking spray
1 box Jiffy corn muffin mix
1/2 cup sour cream
1 large egg
1/2 cup corn kernels (canned, fresh, or frozen)
2 tablespoons melted butter
1 tablespoon extra-virgin olive oil
1 large onion, chopped
2 cloves garlic, minced
1 tablespoon taco seasoning
Kosher salt, to taste
2 cups cooked shredded chicken
1 cup enchilada sauce, divided
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
Fresh chopped cilantro (for garnish)
Sour cream (for serving)
Preheat oven to 400°F (200°C) and grease a 9-inch ovenproof skillet with cooking spray.
In a medium bowl, mix together corn muffin mix, sour cream, egg, corn, and melted butter until combined.
Pour batter into the prepared skillet and bake for 15 minutes, or until lightly golden.
Meanwhile, heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 5 minutes.
Add garlic and cook for 1 minute until fragrant. Stir in taco seasoning and season with salt.
Add shredded chicken and 2/3 cup enchilada sauce, stirring until well combined and heated through.
Remove cornbread from oven and poke holes all over using the handle of a wooden spoon.
Pour remaining 1/3 cup enchilada sauce evenly over the cornbread.
Spoon the chicken mixture on top, spreading evenly.
Sprinkle cheddar and Monterey Jack cheese over the top.
Return to oven and bake for an additional 20 minutes, until cheese is melted and bubbly.
Garnish with fresh cilantro and serve with sour cream.
Rotisserie chicken works great for a quick shortcut.
Adjust taco seasoning to control spice level.
You can substitute pepper jack cheese for extra heat.
Best served warm straight from the skillet.
Find it online: https://allrecipesmade.com/chicken-tamale-pie/