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.
If you’re in the mood for beef, try our OG Tamale Pie.
Chopped fresh cilantro, for garnish
Sour cream, for serving (optional)
- 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.