Name: Chicken Tamale Pie: A Flavor-Packed Southern-Mexican Fusion
Ingredients: 1 box cornbread mix (like Jiffy); 1 egg; Milk (as called for by the cornbread mix); 1 can cream-style corn; 1 small can green chiles; 1 can enchilada sauce (or homemade); Cooked and shredded chicken (rotisserie chicken works great); Taco seasoning; Shredded cheese (Monterey Jack or Mexican blend recommended); Optional toppings: sour cream, black olives, cilantro, hot sauce

Description

An easy, cheesy, and hearty weeknight dinner that delivers all the flavors of tamales with a fraction of the work.

Ingredients

Scale

1 box cornbread mix (like Jiffy)
1 egg
Milk (as called for by the cornbread mix)
1 can cream-style corn
1 small can green chiles
1 can enchilada sauce (or homemade)
Cooked and shredded chicken (rotisserie chicken works great)
Taco seasoning
Shredded cheese (Monterey Jack or Mexican blend recommended)

Optional toppings: sour cream, black olives, cilantro, hot sauce

Instructions

Prepare Cornbread Base:
- In a mixing bowl, whisk together:
  - Cornbread mix
  - Egg
  - Milk (per package instructions)
  - Cream-style corn
  - Green chiles
- Pour the mixture into a pie pan.
- Bake at 375°F (190°C) for about 20 minutes, or until the cornbread is set.
Layer the Flavors:
- Remove from oven and poke holes across the surface using the handle of a wooden spoon.
- Drizzle a bit of enchilada sauce over the cornbread so it seeps into the holes.
Prepare the Filling:
- In a separate bowl, combine:
  - Remaining enchilada sauce
  - Shredded chicken
  - Taco seasoning
  - A bit of shredded cheese
- Spread this mixture evenly over the cornbread base.
Add Cheese & Bake Again:
- Sprinkle the remaining cheese on top.
- Return to oven and bake until cheese is melted and bubbly (about 10–15 minutes).

Serve:
- Garnish with your favorite toppings (sour cream, olives, cilantro, etc.)
- Enjoy warm!