By: Unknown

Region: Others

Dish:Non Vegetarian - Chicken

Servings: 6

Time to Prepare: 1 hr

Ingredients

Cooking spray
1

box JIFFY corn muffin mix
1/2 c.

sour cream
1

large egg
1/2 c.

corn kernels (canned, fresh, or frozen)
2 tbsp.

melted butter
1 tbsp.

extra-virgin olive oil
1

large onion, chopped
2

cloves garlic, minced
1 tbsp.

taco seasoning

Kosher salt
2 c.

cooked shredded chicken
3/4 c.

enchilada sauce, divided
1 c.

shredded cheddar
1 c.

shredded Monterey jack

Chopped fresh cilantro, for garnish

Sour cream, for serving (optional)

Directions

Preheat oven to 400º. Grease a large ovenproof skillet with cooking spray. In a medium bowl, whisk together corn muffin mix, sour cream, egg, corn, and melted butter. Pour into prepared skillet and bake until golden, 15 minutes. Let cool slightly.
Meanwhile, in a large skillet over medium heat, heat oil. Add onions and cook until tender, 5 minutes, then add garlic and cook 1 minute more. Add taco seasoning and season with salt. Add chicken and 1/2 cup enchilada sauce and stir until combined.
Poke holes all over cornbread with the bottom of a wooden spoon. Pour over remaining 1/4 cup enchilada sauce holes and top with chicken mixture. Top with cheddar and Monterey Jack and bake until cheese is melty and chicken is warmed through, 20 minutes more.
Garnish with cilantro and sour cream before serving.

Comments

A lot of tamale pies come with the cornbread layer on top. But we strongly feel that it should be on the bottom. Instead of making a batter from scratch, we doctored a box of muffin mix with some sour cream and canned corn. You should definitely do the same.

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