Chicken Tamale Pie
Submitted by Mastercook
Easy chicken tamale pie with a cheesy cornbread crust topped with a creamy filling of shredded chicken, green chilies, corn, and melted cheddar. On the table in 40 minutes.
YIELD
6 servingsPREP
15 minCOOK
25 minREADY
40 minAll the flavors of tamales without spending half the day wrapping corn husks.
A cheesy cornbread batter lines the casserole dish, then gets topped with a saucy mix of shredded chicken, cream of chicken soup, green chilies, whole kernel corn, and scallions spiked with chili powder and garlic.
As it bakes, the cornbread puffs up golden around the edges while the filling bubbles in the center.
A final handful of cheddar on top melts into a gooey finish.
Pro Tips
- Don’t stir the filling into the cornbread batter; spoon it on top and let them bake as separate layers
- Leave a half-inch border of cornbread around the edges so it rises properly
- Swap in pepper jack cheese for a spicier kick that plays well with the green chilies
Ingredients
Directions
Prepare muffin mix as directed on package, adding ½ cup of the cheese with the mix.
Set aside. (Do not bake.)
Cook and stir chicken, soup, chilies, scallions, garlic and chili powder in a large saucepan until heated through.
Spoon muffin mixture into a greased 2 quart casserole.
Spoon hot soup mixture over muffin mixture to within ½ inch of the edge.
Bake at 350℉ (180℃) F for 25 minutes or until cornbread is golden.
Top with cheese.
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