I haven’t always been known around my house as being the resident chef, per se. My daughter, Savvy, has always filled those shoes. But lately, I’ve been getting into the kitchen more, and this Tamale Pie Recipe had everyone coming back for seconds this week.
Tamale Pie Recipe
1 box Jiffy corn muffin mix
1/2 cup sour cream
1 large egg
1/2 cup corn kernels (canned, fresh or frozen)
2 tablespoon melted butter
1 tablespoon extra-virgin olive oil
1 large onion, chopped
2 cloves garlic, minced
1 tablespoon taco seasoning
Kosher salt (to taste)
2 cups cooked shredded chicken
3/4 cup enchilada sauce, divided
1 cup shredded cheddar
1 cup shredded Monterey jack
Freshly chopped cilantro, for garnish
Heat oven to 400 degrees and 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.
Meanwhile, in a large skillet over medium heat, heat oil. Add onion and cook until soft, 5 minutes, then add garlic and cook until fragrant, 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 remaining 1⁄4 cup enchilada sauce over poked holes and top with chicken mixture.
Top with both cheeses, and bake for 20 more minutes.
Garnish with cilantro before serving.