Chicken Tamale Pie

Ingredients

• 1 box Jiffy corn muffin mix (One standard 8.5-ounce box)
• 0.333 cup Milk (Estimated amount typically called for on the corn muffin mix box)
• 1 Egg (Large)
• 1 can Chopped green chiles (Estimated 4-ounce can, drained if very wet)
• 1 can Creamed corn (Estimated 14.75-ounce can)
• 1 packet Taco seasoning mix (Added to the cornbread mixture; use one of two packets total)
• 3 cup Shredded cooked chicken (Rotisserie chicken may be used; remove skin and bones before shredding)
• 1 can Red enchilada sauce (Estimated 10-ounce can)
• 1 packet Taco seasoning mix (Mixed with the chicken and enchilada sauce; use the second of two packets total)
• 2 cup Shredded cheese (Mexican blend or cheddar; enough to cover the casserole)

Steps

1. 1

   Preheat the oven to 350°F (175°C). Lightly grease a deep pie dish or similarly sized baking dish so the casserole can be served easily after baking.

2. 2

   In a large bowl, combine the Jiffy corn muffin mix, milk, egg, chopped green chiles, and creamed corn. Add one packet of taco seasoning and stir just until the mixture is evenly combined; do not overmix.

3. 3

   Pour the cornbread mixture into the prepared deep pie dish and spread it into an even layer.

4. 4

   Bake the cornbread layer at 350°F for approximately 20–25 minutes, or until it is completely set in the center and no longer looks wet. The exact time may vary with the depth and size of the dish.

5. 5

   While the cornbread bakes, place the shredded cooked chicken in a bowl. Add the enchilada sauce and the second packet of taco seasoning.

6. 6

   Stir the chicken mixture thoroughly so the sauce and seasoning coat the chicken evenly.

7. 7

   Remove the baked cornbread layer from the oven. Spoon the seasoned chicken mixture over the top and spread it into an even layer without disturbing the cornbread base.

8. 8

   Sprinkle the shredded cheese evenly over the chicken layer, covering the surface.

9. 9

   Return the dish to the 350°F oven and bake until the cheese is melted and the chicken mixture is hot throughout, approximately 15–20 minutes.

10. 10

    Let the tamale pie rest for 5 minutes, then scoop it into portions and serve hot.

Notes

The transcript does not provide exact package sizes or quantities beyond one egg, two taco-seasoning packets, and the listed components. Amounts for milk, chicken, enchilada sauce, and cheese are practical estimates based on a standard casserole. The cornbread layer should be fully set before adding the chicken topping.

Nutrition per serving

• main
• casserole
• weeknight dinner
• family-friendly
• Mexican-inspired
• baked
• comfort food