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!
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.
