Chicken Tamale Pie Recipe
Chicken Tamale Pie is made with a cornbread base, seasoned chicken, green enchilada sauce, and melty cheese all baked together into one Tex Mex inspired dish.
Equipment
- 9" x 13" baking dish
Ingredients
- 8.5 Oz Box Jiffy Corn Muffin Mix
- 1 Large Egg
- 14 Oz Can Creamed Corn
- 4 Oz Can Green Chilis
- ⅓ Cup Milk
- 10 Oz Green Enchilada Sauce
- 1.5 Cups Rotisserie Chicken, shredded
- 1.5 Cups Monterey Jack Cheese, hand shredded
Instructions
- Preheat the oven to 375°F.
- In a large bowl, mix together the Jiffy corn muffin mix, egg, and milk until fully combined. Stir in the creamed corn and diced green chilies until evenly mixed. Pour the mixture into a greased 9 x 13” baking dish and spread it into an even layer. Bake for 15–20 minutes, just until the base is set but not fully baked through.
- Remove it from the oven and use the poke holes across the surface with a fork. Slowly pour the green enchilada sauce over the top, letting it soak into the holes. Evenly sprinkle on the shredded rotisserie chicken, followed by the taco seasoning packet. Top everything with the shredded Monterey Jack cheese.
- Place it back into the center rack of the oven and bake for 25 minutes or until cheese is fully melted and the sides are hot and bubbly. Let it rest for 5 minutes, garnish with parsley (optional) and enjoy!