Roasted Chicken Tamale Pie

Roasted Chicken Tamale Pie

YIELDS: 6 Servings PREP TIME: 10 mins COOK TIME: 35 mins TOTAL TIME: 45 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
Tools 
Large cast iron skillet 
Mixing bowls 
Large skillet 

  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 of 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: 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!

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

Recipe adapted from: Delish