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"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Chicken Tamale Pie Recipe

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This recipe for Chicken Tamale Pie is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 box JIFFY corn muffin mix
1/2 c. sour cream
1/2 c. corn kernels (canned, fresh, or frozen)
1 large egg
Cooking spray
1 tbsp. extra-virgin olive oil
1 large onion, chopped
2 cloves garlic, minced
1 tbsp. Taco Seasoning
2 c. Shredded chicken
3/4 c. enchilada sauce
1 c. shredded Cheddar
1 c. Shredded Monterey Jack
Chopped fresh cilantro, for garnish
Directions:
Directions:
Preheat oven to 400º
Prepare cornbread base: In a medium bowl, combine corn muffin mix, sour cream, corn and egg. Whisk until evenly combined.
Spray a large cast iron skillet with cooking spray. Pour cornbread mixture into skillet and bake for 15 minutes. Let cool slightly.
Meanwhile, in a large skillet over medium heat, heat oil. Add onions and cook until tender, 5 minutes, then add garlic and cook 1 minute more. Add taco seasoning and salt. Add chicken and 1/2 cup enchilada sauce and stir until combined.
Poke holes all over cornbread with the bottom of a wooden spoon. Pour remaining 1/4 cup enchilada sauce over poke holes and top with chicken mixture.
Top with cheddar and Monterey jack and bake 20 minutes more.
Garnish with cilantro and serve.

 

 

 

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