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"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Chicken Tamale Pie Recipe

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This recipe for Chicken Tamale Pie, by , is from Our Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Amanda Machado


1 box Jiffy corn muffin mix
1/2 cup sour cream
1 large egg
1/2 cup corn kernels (canned, fresh, or frozen)
2 Tbs. melted butter

Cooking spray for skillet
1 large onion, chopped
2 cloves garlic, minced
1 tbsp. taco seasoning
Kosher salt
2 cups shredded chicken, or turkey
3/4 cups enchilada sauce, divided ( or more to cover)
1 cup shredded cheddar
1 cup shredded monterey jack
Chopped fresh cilantro, for garnish

Preheat oven to 400. Prepare cornbread base in a medium bowl, combine corn muffin mix, sour cream, egg, corn, and melted butter.
Whisk until evenly combined. Spray a large oven-safe skillet with cooking spray.
Pour into a large cast-iron skillet and bake until golden, 15 minutes.
Let cool slightly.

Meanwhile, in a large skillet over medium heat, heat oil.
Add onions and cook until tender, 5 mins, then add garlic and cook 1 min. more.
Add taco seasoning and season with 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 cheese and bake 20 mins. more.
Garnish with cilantro and serve.




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