ROASTED CHICKEN TAMALE PIE
Jason Glover
6
10 minutes
35 minutes
556
Chicken tamale pie is the family favorite especially when using a roasted chicken! So simple and easy to make and the flavors are incredible.
Ingredients
- 1 box of corn muffin mix
- ½ cup sour cream
- 1 large egg
- ½ cup 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 tsp taco seasoning
- Kosher salt
- 2 cups cooked shredded chicken (use a roasted chicken if you can)
- 12 oz green enchilada sauce, divided (you can use red too if you prefer)
- 1 cup shredded Monterey jack
- 1 cup shredded cheddar
- 4 oz diced green chiles
- Freshly chopped cilantro, for garnish
- Sour cream, for topping
Tools
Directions
- Preheat oven to 400°F and grease a large 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.
- Meanwhile, in a large skillet over medium heat, heat oil. Add onion and cook until soft, 5 minutes, then add garlic and cook until fragrant, 1 minute more. Add taco seasoning and season with salt. Add chicken and 4 oz enchilada sauce and stir until combined.
- Poke holes all over cornbread with the bottom of a wooden spoon. Pour 4 oz enchilada sauce over poked holes and top with chicken mixture. Add the remaining 4 oz of enchilada sauce on top of the chicken mixture.
- Top with both cheeses, add the green chiles and bake 20 minutes more.
- Garnish with cilantro and sour cream before serving.
