Name: Savory Chicken Tamale Pie
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 6
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

Description

This Chicken Tamale Pie is a cozy, comforting dish that combines the heartiness of a savory chicken filling with the sweetness of cornbread. It’s perfect for those looking for a satisfying meal that brings a touch of Southern charm and Mexican flair to the table. Whether it’s a weeknight dinner or a casual gathering, this pie promises to delight your taste buds and fill your home with a warm, inviting aroma.

Ingredients

Scale

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