At this point we are cooking everyday during this quarantine and aren't you starting to feel like you're running out of dinner ideas? Well this is one of my family's favorite meal.
This is so good. Cooking the cornbread FIRST gives you peace of mind that it is cooked all the way cooked through unlike traditional tamale pie recipe.
My recipe is a lot simpler but I have to credit the source. I skip the enchilada sauce and corn. I simply boil chicken breast in chicken broth or in a slow cooker. I use boxed Krusteaz honey cornbread because of the sweetness. Once the chicken is done I drain it and reserve some of the broth for later to keep the chicken moist. Shred the chicken and add Nathan's chili to the chicken, add taco seasoning and VIOLA! You have what our family likes to call backwards tamale pie!! Enjoy and thank me later.
Recipe by Delish
DIRECTIONS
1. Preheat oven to 400º. Prepare cornbread base: In a medium bowl, combine corn muffin mix, sour cream, corn and egg. Whisk until evenly combined. Spray a large oven-safe skillet with cooking spray. Pour into a large cast iron skillet and bake until golden, 15 minutes. Let cool slightly.
2. Meanwhile, in a large skillet over medium heat, heat oil. Add onions and cook until tender, 5 minutes, then add garlic and cook 1 minute more. Add taco seasoning and season with salt. Add chicken and 1/2 cup enchilada sauce and stir until combined.
3. Poke holes all over cornbread with the bottom of a wooden spoon. Pour remaining 1/4 cup enchilada sauce over poke holes and top with chicken mixture.
4. Top with cheddar and Monterey jack and bake 20 minutes more.
5. Garnish with cilantro and serve.
INGREDIENTS
1 box JIFFY corn muffin mix
1/2 c. sour cream
1/2 c. corn kernels (canned, fresh, or frozen)
1 large egg
Cooking spray, for skillet
1 tbsp. extra-virgin olive oil
1 large onion, chopped
2 cloves garlic, minced
1 tbsp. Taco Seasoning
2 c. Shredded chicken
3/4 c. enchilada sauce, divided
1 c. shredded Cheddar
1 c. Shredded Monterey Jack Chopped
fresh cilantro, for garnish
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