Chicken Tamale Pie
Making homemade tamales are a special treat, but they require so much time to make. This recipe gives you the same taste, in half the time. The best part is that is uses your leftover chicken to create a whole meal in a skillet!
- 5 tablespoons Challenge Butter, divided
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 tablespoons
- 2 cups pre-cooked chicken, shredded or diced
- 1 cup enchilada sauce, divided
- 2 (10 ounce) cans mild canned tomatoes with green chilies, drained
- 1 box corn muffin mix
- 1/2 cup sour cream, plus extra for garnish
- 1 egg, lightly beaten
- 1 (14.75 ounce) can cream style sweet corn
- 2 cups Mexican Blend shredded Cheddar
- 1/8 cup cilantro, diced for garnish
- Heat oven to 400 degrees F.
- In a large skillet over medium heat, add 2 tablespoons of butter. Add onion, and cook until soft, about five minutes.
- Stir in garlic and cook until fragrant for one additional minute.
- Add chicken and stir until combined.
- Season mixture with taco seasoning.
- Remove from pan and place in a bowl, stir in 3/4 cup of enchilada sauce and the canned tomatoes.
- Clean skillet with paper towel. Place the remaining butter in skillet and melt over medium temperature. Remove 2 tablespoons of melted butter and place into a medium bowl for the cornbread crust. Using a pastry brush, coat the inside of skillet with the remaining 1 tablespoon of butter left in skillet.
- Add corn muffin mix to bowl with melted butter and egg.
- Stir in sour cream and creamed corn.
- Pour mixture into prepared skillet and bake for 15 minutes.
- Remove from oven and poke holes in cornbread crust with the bottom of a butter knife or fork.
- Pour remaining 1/4 cup enchilada sauce over cornbread, and top with prepared chicken mixture.
- Sprinkle with cheese, and return to the oven. Bake pie for 20 minutes.
- Garnish with cilantro and sour cream before serving.
Recipe and photo used with permission from:
Recipe by: Living a Creative Life