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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

Tamale Pie Recipe

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This recipe for Tamale Pie is from A Little Bit of Home, 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 egg
1/2 cup sour cream
1/2 cup creamed corn
1 lb cooked chicken
1 onion, chopped
3 cloves garlic, minced
1/2 tsp salt
1 tsp. cumin
1 tsp. chili powder
10 oz can red enchiladas sauce (divided)
cheddar cheese, shredded
Monterey jack cheese, shredded

Sour cream
Directions:
Directions:
Preheat oven to 400 degrees. Grease an 8X8* pyrex casserole pan. Combine egg, sour cream, creamed corn & jiffy mix and bake in casserole dish for 20 minutes or until golden brown. Remove from oven and set aside.

Meanwhile chop cooked chicken & add onion. Add the garlic the last minute. Add salt, cumin & chili powder.

Poke holes all in the cornbread. Pour 1/2 cup enchilada sauce all over the cornbread. (Save the remainder for serving) Then spoon the meat mixture over the cornbread and top with lots of cheese. Bake for 20 minutes or until brown and bubble.
Personal Notes:
Personal Notes:
For years, one of my favorite meals is the Deep Dish Taco Bake. I don't make it often, but it always gets a rotation every few months. I saw a similar version of this recipe and changed it up a bit to utilize left over rotisserie chicken. I served it without sour cream or extra enchilada sauce, but it had really delicious flavor.

 

 

 

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