Chicken Tamale Pie
Ingredients
- 1/3 cup milk
- 1 large egg
- 15 oz can cream-style corn
- 8.5 oz box cornbread/muffin mix (e.g., Jiffy)
- 4 oz can chopped green chiles
- 10 oz can red enchilada sauce
- 2 cups cooked shredded chicken breast
- 1 tablespoon taco seasoning
- 1 cup shredded Monterey Jack or Mexican blend cheese
- Green onions, sliced, for topping
- Fresh cilantro, for topping
- Sour cream, for topping
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Preheat oven to 400°F and grease a 9-inch pie plate with nonstick spray.
- In a bowl, whisk together egg and milk. Stir in cream-style corn, muffin mix, and green chiles.
- Pour the cornbread mixture into the pie plate and bake until set, 20–30 minutes.
- Poke holes in the cornbread using the handle of a spoon. Pour 1/2 cup enchilada sauce over the surface.
- Mix shredded chicken with taco seasoning, remaining enchilada sauce, and 1/4 cup cheese.
- Spoon chicken mixture over the cornbread and top with remaining cheese.
- Bake for 15–20 more minutes until the cheese is melted and bubbly.
- Let rest for 5 minutes. Garnish with green onions, cilantro, and sour cream before serving.
Notes
To save time, use rotisserie chicken and pre-shredded cheese.
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