Easy Recipes

Chicken Tamale Pie

Our simple, flavor-packed cornbread provides the perfect base for the shredded chicken, enchilada sauce, and melty cheese in this recipe. If you're looking for the coziest weeknight dinner this September, this has gotta be next on your list.

Ingredients

Cooking spray
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
1 tbsp. extra-virgin olive oil
1 large onion, chopped
2 cloves garlic, minced
1 tbsp. taco seasoning
Kosher salt
2 c. cooked shredded chicken
3/4 c. enchilada sauce, divided
1 c. shredded cheddar
1 c. shredded Monterey jack
Freshly chopped cilantro and sour cream, for serving

Directions

Step 1
Preheat oven to 400°F and grease a 9" ovenproof skillet with cooking spray. In a medium bowl, whisk together corn muffin mix, sour cream, egg, corn, and melted butter. Pour into prepared skillet and bake until golden, 15 minutes. 

Step 2
Meanwhile, in a large skillet over medium heat, heat oil. Add onion and cook until soft, 5 minutes, then add garlic and cook u

ntil fragrant, 1 minute more. Add taco seasoning and season with salt. Add chicken and 1⁄2 cup enchilada sauce and stir until combined. 
Step 3
Poke holes all over cornbread with the bottom of a wooden spoon. Pour remaining 1⁄4 cup enchilada sauce over poked holes and top with chicken mixture. 

Step 4
Top with both cheeses and bake 20 minutes more. 

Step 5
Garnish with cilantro and sour cream before serving.