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Roasted Chicken Tamale Pie

Roasted Chicken Tamale Pie

Roasted Chicken Tamale Pie | Dads That Cook

By Jason Glover

Jason GloverAuthorJason Glover
RatingDifficultyBeginner

Chicken tamale pie is the family favorite especially when using a roasted chicken! So simple and easy to make and the flavors are incredible.

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Yields1 Serving
Prep Time10 minsCook Time35 minsTotal Time45 mins

 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 garnish

1

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.

2

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.

3

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 fo the chicken mixture.

4

Top with both cheeses, add the green chiles and bake 20 minutes more.

5

Garnish with cilantro and sour cream before serving.

NOTES
6

I used a roasted chicken I made from the night before. If you have the time to roast a chicken this made the dish even better. Easy thing to do is to just buy a roasted chicken already cooked at the store.. I've done that too!

7

If you like spicy you might want to add some Jalapenos to the mix and kick it up a notch.

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Recipe Adapted by - Delish

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 garnish

Directions

1

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.

2

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.

3

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 fo the chicken mixture.

4

Top with both cheeses, add the green chiles and bake 20 minutes more.

5

Garnish with cilantro and sour cream before serving.

NOTES
6

I used a roasted chicken I made from the night before. If you have the time to roast a chicken this made the dish even better. Easy thing to do is to just buy a roasted chicken already cooked at the store.. I've done that too!

7

If you like spicy you might want to add some Jalapenos to the mix and kick it up a notch.

Roasted Chicken Tamale Pie

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