Chicken Tamale Pie

Chicken Tamale Pie

from southernliving.com
50 min
1 servings

Tamales, but with a Southern twist. We pay homage to the tamale's corn husk by using a corn muffin base for this innovative Chicken Tamale Pie recipe.

Ingredients

  • Cooking spray
  • 1 (8 1/2-oz.) package corn muffin mix (such as Jiffy)
  • 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 (15 1/4-oz.) can sweet whole kernel corn, drained (about 1 1/2 cups)
  • 1 (15-oz.) can tomato sauce
  • 1 (4-oz.) can chopped green chiles, undrained
  • 1 (1-oz.) envelope taco seasoning mix
  • 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. 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. 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. 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.