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Southern Chicken Tamale Pie

ChickenMexicanOven

Time: 1 hour

Yield: 4 servings

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About

Southern Chicken Tamale Pie really captures that tamale experience in each delicious bite! The tender, summer-sweet cornbread base with a little tanginess has the tamale feeling all over it. But then on top, it has the perfect tamale filling; zesty, spicy, savory chicken and peppers with melted cheese! Maybe skip Taco Tuesday and do Tamale Tuesday with this Southern Chicken Tamale Pie instead!

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Ingredients

  • 1 (8.5-ounce) package corn muffin mix, plus the ingredients called for on the package
  • 1/2 cup sour cream, plus more, to taste, for serving
  • 1 tablespoon olive oil
  • 1 cup yellow onion, chopped
  • 1 1/2 cups yellow bell pepper, coarsely chopped
  • 3 cups rotisserie chicken, cooked and shredded
  • 1 (15.25-ounce) can sweet corn, drained
  • 1 (15-ounce) can tomato sauce
  • 1 (4-ounce) can chopped green chiles
  • 1 (1-ounce) packet taco seasoning mix
  • 1 teaspoon dark chili powder
  • 1 1/2 cups extra sharp white cheddar cheese, shredded
  • 1/2 cup scallions, sliced
  • cilantro leaves, optional, to taste, for garnish
  • lime wedges, to taste, for serving

Directions

Step 1 -Move an oven rack into the upper third position.

Step 2 -Preheat the oven to 425 degrees F.

Step 3 -Coat a large high-sided skillet or a pie dish with cooking spray.

Step 4 -Prepare the corn muffin mix according to the package directions.

Step 5 -Add 1/2 cup of the sour cream to the corn muffin batter and stir to combine.

Step 6 -Pour the corn muffin batter into the prepared skillet.

Step 7 -Bake until golden-brown, about 15 minutes.

Step 8 -In a separate large skillet over medium heat, heat the olive oil.

Step 9 -Add the onions and the bell peppers to the hot oil and cook, while stirring occasionally, until softened, about 10 minutes.

Step 10 -Add the chicken, the corn, the tomato sauce, the green chiles and their juices, the taco seasoning, and the chili powder and stir to combine.

Step 11 -Transfer the skillet from the heat.

Step 12 -Spread the chicken mixture evenly over the cornbread in the skillet.

Step 13 -Sprinkle the cheese over the chicken mixture, then top with the scallions.

Step 14 -Bake until the mixture is hot and the cheese is melted, about 15 minutes.

Step 15 -Set the heat to broil and broil the pie until the cheese is bubbly and golden-brown in spots, about 2 minutes.

Step 16 -Transfer the skillet from the oven and allow it to cool, about 5-10 minutes.

Step 17 -Garnish the tamale pie with the cilantro.

Step 18 -Serve with the lime wedges and the extra sour cream.

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