You’ll Definitely Love This Pie Version Of Classic Chicken Tamales

You can also serve this cheesy chicken tamale pie for guests. They will surely appreciate this because this is something that you don’t usually serve to everyday guests. So once they get a taste of this, they will surely be at awe. I served this to a group of my friends and they instantly fell in love with this without preamble. They just wanted to devour the entire pie and I didn’t actually stop them!

See what our friends from Delish have to say about this pie recipe:

“A layer of cornbread topped with cheesy shredded chicken = DINNER GOALS.”

Actually, you don’t have to serve this just for supper. You can serve this any time of the day because it’s just that versatile. I sometimes even serve this for brunch just because during weekends, I allow my family to wake up late.

Your family will surely love this too! What else are you waiting for?

Ingredients

• 1 box JIFFY corn muffin mix
• 1/2 c. Daisy sour cream
• 1 large Eggland’s egg
• 1/2 c. Green Giant corn kernels (canned, fresh, or frozen)
• 2 tbsp. Land O Lakes melted butter
• Pam Cooking spray, for skillet
• 1 tbsp. Bertolli extra-virgin olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 tbsp. McCormick Taco Seasoning
• 2 c. Shredded chicken
• 3/4 c. Old El Paso enchilada sauce, divided
• 1 c. McCormick shredded Cheddar
• 1 c. McCormick Shredded Monterey Jack
• Chopped fresh cilantro, for garnish

Instructions

1. Preheat oven to 400º. 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.
2. 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 season with salt. Add chicken and 1/2 cup enchilada sauce and stir until combined.
3. 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.
4. Top with cheddar and Monterey jack and bake 20 minutes more.
5. Garnish with cilantro and serve.

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Quick Tip: You can also pair this with soup.

Thanks again to Delish for this amazing recipe.