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Chicken Tamale Pie
Ingredients
- Cooking spray
- 1 package corn muffin mix
8 1/2-oz.
- 1/2 cup sour cream
plus more for serving
- 1 tablespoon olive oil
- 1 cup chopped yellow onion
from 1 medium onion
- 1 medium-size yellow bell pepper
coarsely chopped, 1 1/2 cups
- 3 cups packed shredded rotisserie chicken
from 1 whole chicken
- 1 can sweet whole kernel corn
drained, 15 1/4-oz.
- 1 can tomato sauce
15-oz.
- 1 can chopped green chiles
undrained, 4-oz.
- 1 envelope taco seasoning mix
1-oz.
- 1 teaspoon dark chili powder
such as McCormick
- 6 ounces extra-sharp white Cheddar cheese
shredded, about 1 1/2 cups
- 2 scallions
sliced, 1/2 cup
- Cilantro leaves with tender stems
- Lime wedges
for serving
Directions
- 1
Preheat oven to 425°F with rack in top third position. Lightly coat a 10-inch high-sided skillet with cooking spray. Prepare corn muffin mix batter according to package directions; stir sour cream into batter. Pour batter into prepared skillet. Bake in preheated oven until golden brown, about 15 minutes. Remove from oven.
- 2
While corn muffins bake, heat oil in a large skillet over medium. Add onion and bell pepper; cook, stirring occasionally, until softened, about 10 minutes. Stir in chicken, corn, tomato sauce, chiles, taco seasoning, and chili powder. Remove from heat.
- 3
Spoon chicken mixture evenly over cornbread in skillet; sprinkle with cheese and scallions. Bake at 425°F until mixture is hot and cheese is melted, about 15 minutes. Increase oven temperature to high broil (do not remove skillet); broil until cheese is bubbly and golden brown in spots, about 2 minutes. Garnish pie with cilantro; serve with lime wedges and additional sour cream.
Chicken Tamale Pie
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About this Recipe
Looking for a comforting, flavor-packed dinner that brings a creative twist to a beloved classic? Our Chicken Tamale Pie offers all the hearty appeal of tamales, reimagined as an easy-to-make casserole perfect for any night of the week.
What makes this Chicken Tamale Pie truly special is its innovative corn muffin base, a nod to the traditional corn husk wrapper of a tamale, but with a distinctly Southern comfort. This clever approach ensures a tender, savory topping that beautifully complements the rich filling below.
Prepare to enjoy a dish that delivers on both flavor and satisfaction. You'll find a robust, savory chicken filling, packed with tender shredded rotisserie chicken, sweet whole kernel corn, and vibrant yellow bell pepper and onion, all simmered in a seasoned tomato sauce with green chiles. The taco seasoning mix and dark chili powder infuse it with a familiar warmth, while the extra-sharp white Cheddar cheese adds a creamy, tangy layer. The corn muffin topping bakes up golden and light, offering a delightful texture contrast to the saucy interior. This hearty dish is designed to come together efficiently, making it a fantastic option when you want big flavors without spending hours in the kitchen.
While this recipe shines as written, feel free to customize. Swap out the extra-sharp white Cheddar for a Monterey Jack or a Mexican cheese blend for a different flavor profile. If you enjoy more heat, a pinch of cayenne pepper or a dash of hot sauce can be added to the chicken filling. For an even more herbaceous note, increase the amount of fresh cilantro used for garnish.
Serve this Chicken Tamale Pie hot, garnished generously with fresh scallions and cilantro, and don't forget those lime wedges for a bright, zesty finish. A dollop of sour cream on top adds a cooling, creamy counterpoint, making it an ideal centerpiece for family dinners or a casual gathering.