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Servings: 4 people
Calories: 547kcal
Ingredients
- 1 8-ounce box of jiffy corn muffin mix
- ½ cup sour cream
- 1 egg
- ½ cup corn kernels frozen or canned
- 2 tablespoons butter melted
- 1 large onion diced frozen or raw
- 2 cloves garlic minced
- 1 tablespoon taco seasoning
- 2 cups cubed chicken cooked
- ¾ cup enchilada sauce divided
- 2 cups Colby jack cheese shredded
Instructions
- Preheat the oven to 400°F (200°C) and spray a 9-inch pie dish with nonstick cooking spray.
- In a medium-sized bowl add the corn muffin mix, sour cream, egg, corn, and the melted butter and stir until everything is mixed together. Pour into the prepared dish and bake for 15 minutes or until golden.1 8-ounce box of jiffy corn muffin mix, ½ cup sour cream, 1 egg, ½ cup corn kernels, 2 tablespoons butter
- In a medium-sized bowl add the onion, garlic, taco seasoning, chicken, and ½ cup of enchilada sauce and stir until mixed, set aside.1 large onion diced, 2 cloves garlic, 1 tablespoon taco seasoning, 2 cups cubed chicken, ¾ cup enchilada sauce
- Once you take the dish out of the oven, using the end of a small round wooden spoon poke holes all over the cornbread.
- Pour the remaining ¼ cup of enchilada sauce all over and spread to make sure it gets in the holes. Add the chicken mixture all over top and spread around as well. Top with the cheese and bake again for 20 minutes.2 cups Colby jack cheese
- Top with extra sour cream and parsley. Once done, slice and serve.
Notes
- Check the cornbread early: Oven temperatures can vary, so start checking your cornbread base around the 12-minute mark to prevent overbaking.
- Customize your fillings: Feel free to add black beans, green chiles, or even a scoop of cream-style corn to the chicken mixture for extra flavor and texture.
- Spice it up: If you like things a little spicier, mix some chopped jalapeños into the chicken layer or use a hot enchilada sauce.
- Cheese: While Colby jack cheese is great, it’s always fun to try other types like cheddar or Monterey Jack depending on what you have or prefer. Feel free to add extra cheese if desired!
- Jiffy corn muffin mix: You can use another brand of corn muffin mix, or make your own with flour, cornmeal, sugar, baking powder, and salt.
- Gluten-free: To make this gluten-free, use a gluten-free corn muffin mix and ensure all other ingredients are certified gluten-free, especially the taco seasoning and enchilada sauce.
- Make ahead: You can prepare the cornbread and chicken mixtures a day ahead and simply assemble and bake when ready to serve, saving you time.
Storage and Reheating Instructions
- Cool: Let the pie cool to room temperature before you pack it away.
- Refrigerate: Place the leftovers in an airtight container and keep them in the fridge. They should stay fresh for up to three to four days.
- Freeze: If you want to keep it longer, Chicken Tamale Pie freezes well. Just wrap individual portions tightly in plastic wrap and then foil. They'll be good for a couple of months.
- Reheating: When you’re ready to eat, you can reheat slices in the microwave, or use the oven. Just cover it with foil and heat at 350°F until warmed through.
Nutrition
Calories: 547kcal | Carbohydrates: 13g | Protein: 37g | Fat: 38g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 188mg | Sodium: 1007mg | Potassium: 370mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1467IU | Vitamin C: 4mg | Calcium: 507mg | Iron: 2mg
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