Dinner

Chicken Tamale Pie

Name: Chicken Tamale Pie
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: Cooking spray; 1 box Jiffy corn muffin mix; 1/2 c. sour cream; 1 large egg; 1/2 c. corn kernels (canned, fresh, or frozen); 2 tbsp. melted butter; 1 tbsp. extra-virgin olive oil; 1 large onion, chopped; 2 cloves garlic, minced; 1 tbsp. taco seasoning; Kosher salt; 2 c. cooked shredded chicken; 1 c. enchilada sauce, divided; 1 c. shredded cheddar; 1 c. shredded Monterey jack; Freshly chopped cilantro and sour cream, for serving

4 servings

분량

20 minutes

활동 시간

50 minutes

총 시간

요리 시작

재료

Cooking spray

1 box Jiffy corn muffin mix

1/2 c. sour cream

1 large egg

1/2 c. corn kernels (canned, fresh, or frozen)

2 tbsp. melted butter

1 tbsp. extra-virgin olive oil

1 large onion, chopped

2 cloves garlic, minced

1 tbsp. taco seasoning

Kosher salt

2 c. cooked shredded chicken

1 c. enchilada sauce, divided

1 c. shredded cheddar

1 c. shredded Monterey jack

Freshly chopped cilantro and sour cream, for serving

방향

Preheat oven to 400°F and grease a 9" ovenproof skillet with cooking spray. In a medium bowl, stir together corn muffin mix, sour cream, egg, corn, and melted butter. Pour into prepared skillet and bake until golden, 15 minutes.

Meanwhile, in a large skillet over medium heat, heat oil. Add onion and cook until soft, 5 minutes, then add garlic and cook until fragrant, 1 minute more. Add taco seasoning and season with salt. Add chicken and 2/3 cup enchilada sauce and stir until combined.

Poke holes all over cornbread with the bottom of a wooden spoon. Pour remaining 1⁄3 cup enchilada sauce over poked holes and top with chicken mixture.

Top with both cheeses and bake 20 minutes more.

Garnish with cilantro and sour cream before serving.

영양 정보

1회 제공량

칼로리

892

지방 전체

57 g

포화 지방

24 g

불포화 지방

트랜스 지방

0 g

콜레스테롤

188 mg

나트륨

1782 mg

탄수화물 전체

54 g

식이섬유

6 g

총 당류

8 g

단백질

35 g