Chicken Tamale Pie
Welcome back to the blog, food lovers! Today, we’re diving into a mouthwatering dish that combines the comforting flavors of a tamale with the ease of a pie. Say hello to the Chicken Tamale Pie—a perfect blend of savory cornbread, tender chicken, and zesty seasonings. This recipe is sure to become a family favorite, offering a delightful meal that’s both hearty and satisfying. Let’s get started!
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 oz. 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
Prepare the Oven and Skillet
- Preheat and Prepare: Preheat your oven to 425°F and position the rack in the top third of the oven. Lightly coat a 10-inch high-sided skillet with cooking spray to prevent sticking.
Bake the Corn Muffins
- Mix and Bake: Prepare the corn muffin mix according to package directions, and stir in 1/2 cup of sour cream. Pour the batter into the prepared skillet and bake in the preheated oven until golden brown, about 15 minutes. Remove from the oven and set aside.
Cook the Onions
- Sauté the Vegetables: While the corn muffins bake, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped yellow onion and bell pepper, cooking and stirring occasionally until softened, about 10 minutes.
Cook the Chicken and Seasonings
- Combine Ingredients: Stir in the shredded rotisserie chicken, drained corn, tomato sauce, chopped green chiles, taco seasoning, and dark chili powder. Mix well and remove from heat.
Add Chicken Mixture to Skillet and Bake
- Assemble and Bake: Spoon the chicken mixture evenly over the baked cornbread in the skillet. Sprinkle with shredded white Cheddar cheese and sliced scallions. Bake at 425°F until the mixture is hot and the cheese is melted, about 15 minutes.
Broil the Cheese
- Broil: Increase the oven temperature to high broil (do not remove the skillet). Broil until the cheese is bubbly and golden brown in spots, about 2 minutes.
Garnish and Serve
- Final Touches: Garnish the pie with cilantro leaves and serve with lime wedges and additional sour cream on the side.
Quick Tips
- Prep Time: 25 minutes
- Cooking Time: 35 minutes
- Total Time: 60 minutes
- Servings: 6
This Chicken Tamale Pie is a true crowd-pleaser, blending layers of flavors into a single, delicious dish. Perfect for a family dinner or a potluck, it’s sure to bring smiles to everyone around the table. Enjoy cooking and, most importantly, enjoy eating!
Stay tuned for more delightful recipes, and don’t forget to share your cooking experiences with us in the comments below. Happy cooking!
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Chicken Tamale Pie
- Total Time: 60 minutes
- Yield: 6 1x
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 oz. 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
Instructions
Prepare oven and skillet: Preheat oven to 425°F with rack in top third position. Lightly coat a 10-inch high-sided skillet with cooking spray.
Bake corn muffins: 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.
Cook onions: 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.
Cook chicken and seasonings: Stir in chicken, corn, tomato sauce, chiles, taco seasoning, and chili powder. Remove from heat.
Add chicken mixture to skillet, and bake: 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.
Broil cheese: Increase oven temperature to high broil (do not remove skillet); broil until cheese is bubbly and golden brown in spots, about 2 minutes.
Garnish and serve: Garnish pie with cilantro; serve with lime wedges and additional sour cream.
- Prep Time: 25 minutes
- Cook Time: 35 minutes