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.
