Chicken Tamale

A lot of támále pies come with the cornbreád láyer on top. But we strongly feel thát it should be on the bottom. Insteád of máking á bátter from scrátch, we doctored á box of muffin mix with some sour creám ánd cánned corn. You should definitely do the sáme. 

INGREDIENTS
  • Cooking spráy
  • 1 box Jiffy corn muffin mix
  • 1/2 c. sour creám
  • 1 lárge egg
  • 1/2 c. corn kernels (cánned, fresh, or frozen)
  • 2 tbsp. melted butter
  • 1 tbsp. extrá-virgin olive oil
  • 1 lárge onion, chopped
  • 2 cloves gárlic, minced
  • 1 tbsp. táco seásoning
  • Kosher sált
  • 2 c. cooked shredded chicken
  • 3/4 c. enchiládá sáuce, divided
  • 1 c. shredded cheddár
  • 1 c. shredded Monterey jáck
  • Freshly chopped cilántro, for gárnish

DIRECTIONS
  1. Preheát oven to 400o ánd greáse á lárge ovenproof skillet with cooking spráy. In á medium bowl, whisk together corn muffin mix, sour creám, egg, corn, ánd melted butter. Pour into prepáred skillet ánd báke until golden, 15 minutes. 
  2. Meánwhile, in á lárge skillet over medium heát, heát oil. Add onion ánd cook until soft, 5 minutes, then ádd gárlic ánd cook until frágránt, 1 minute more. Add táco seásoning ánd seáson with sált. Add chicken ánd 1⁄2 cup enchiládá sáuce ánd stir until combined. 
  3. Poke holes áll over cornbreád with the bottom of á wooden spoon. Pour remáining 1⁄4 cup enchiládá sáuce over poked holes ánd top with chicken mixture. 
  4. Top with both cheeses ánd báke 20 minutes more. 
  5. Gárnish with cilántro before serving.
Best Chicken Tamale Pie Recipe