Chicken Tamale Pie

• Meat

  • 2 cup Chicken

• Produce

  • 1 Cilantro, fresh
  • 1/2 cup Corn, fresh, or frozen canned kernels
  • 2 cloves Garlic
  • 1 Onion, large

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1 box Jiffy corn muffin mix
  • 1 tbsp Taco seasoning

• Oils & Vinegars

  • 1 Cooking spray
  • 1 tbsp Olive oil, Extra Virgin

• Dairy

  • 1 cup Cheddar
  • 1 cup Monterey jack
  • 1/2 cup Sour cream

• Prepared

  • 3/4 cup Enchilada sauce

Found on delish.com

Ingredients

• 1 box JIFFY corn muffin mix
• 1/2 c. sour cream
• 1/2 c. corn kernels (canned, fresh, or frozen)
• 1 large egg
• Cooking spray, for skillet
• 1 tbsp. extra-virgin olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 tbsp. Taco Seasoning
• 2 c. Shredded chicken
• 3/4 c. enchilada sauce, divided
• 1 c. shredded Cheddar
• 1 c. Shredded Monterey Jack
• Chopped fresh cilantro, for garnish

Directions

• Preheat oven to 400º. Prepare cornbread base: In a medium bowl, combine corn muffin mix, sour cream, corn and egg. 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.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.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.Top with cheddar and Monterey jack and bake 20 minutes more.Garnish with cilantro and serve.