Dinner
Chicken Tamale Pie
4 servings
분량20 minutes
활동 시간50 minutes
총 시간재료
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
4 servings
분량20 minutes
활동 시간50 minutes
총 시간