If you’re on the hunt for tamale pie recipes, you’ll likely come across many with the cornbread layer on top. However, at Delish, we stand firm in our belief that it should serve as the hearty base for your layers. Our straightforward and flavorful cornbread creates the perfect foundation for a medley of shredded chicken, enchilada sauce, and a generous layer of melty cheese. If you’re seeking the coziest weeknight dinner, this recipe should definitely be at the top of your list.
Instead of laboring over a batter from scratch, we’ve taken a shortcut by enhancing a box of muffin mix with some sour cream and canned corn. The result is equally delicious but significantly easier. For the simplest dinner possible, follow our recommendation. However, if you prefer a homemade touch, check out our cornbread recipe. And if chicken isn’t your thing, explore our OG tamale pie for a beef-filled alternative.
Have you tried this recipe? Share your experience in the comments below!
Yields: 4 servings
Prep Time: 20 minutes
Total Time: 50 minutes
Calories per serving: 885
Ingredients:
- Cooking spray
- 1 box Jiffy corn muffin mix
- 1/2 cup sour cream
- 1 large egg
- 1/2 cup corn kernels (canned, fresh, or frozen)
- 2 tablespoons melted butter
- 1 tablespoon extra-virgin olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon taco seasoning
- Kosher salt
- 2 cups cooked shredded chicken
- 3/4 cup enchilada sauce, divided
- 1 cup shredded cheddar
- 1 cup shredded Monterey jack
- Freshly chopped cilantro and sour cream, for serving
Directions:
- Preheat the oven to 400°F and grease a 9″ ovenproof skillet with cooking spray. In a medium bowl, whisk together corn muffin mix, sour cream, egg, corn, and melted butter. Pour into the prepared skillet and bake until golden, approximately 15 minutes.
- Meanwhile, in a large skillet over medium heat, heat olive oil. Add onion and cook until soft, around 5 minutes. Add garlic and cook until fragrant, about 1 minute more. Season with salt and taco seasoning. Stir in chicken and 1⁄2 cup enchilada sauce until well combined.
- Using the bottom of a wooden spoon, poke holes all over the cornbread. Pour the remaining 1⁄4 cup enchilada sauce over the holes and top with the chicken mixture.
- Sprinkle both cheeses on top and bake for an additional 20 minutes. Serve with freshly chopped cilantro and sour cream.