Chicken Tamale Pie

• porções: 4 servings
• tempo total: 50 minutes

Ingredientes

Cooking spray

1 (8 1/2-oz.) package corn muffin mix (such as Jiffy)

1/2 cup sour cream, plus more for serving

1 tablespoon olive oil

1 cup chopped yellow onion (from 1 medium onion)

1 medium-size yellow bell pepper, coarsely chopped (1 1/2 cups)

3 cups packed shredded rotisserie chicken (from 1 whole chicken)

1 (15 1/4-oz.) can sweet whole kernel corn, drained (about 1 1/2 cups)

1 (15-oz.) can tomato sauce

1 (4-oz.) can chopped green chiles, undrained

1 (1-oz.) envelope taco seasoning mix

1 teaspoon dark chili powder (such as McCormick)

6 ounces extra-sharp white Cheddar cheese, shredded (about 1 1/2 cups)

2 scallions, sliced (1/2 cup)

Cilantro leaves with tender stems

Lime wedges, for serving

Instruções

Prepare oven and skillet: Preheat oven to 425°F with rack in top third position. Lightly coat a 10-inch high-sided skillet with cooking spray.

Bake corn muffins: Prepare corn muffin mix batter according to package directions; stir sour cream into batter. Pour batter into prepared skillet. Bake in preheated oven until golden brown, about 15 minutes. Remove from oven.

Cook onions: While corn muffins bake, heat oil in a large skillet over medium. Add onion and bell pepper; cook, stirring occasionally, until softened, about 10 minutes.

Cook chicken and seasonings: Stir in chicken, corn, tomato sauce, chiles, taco seasoning, and chili powder. Remove from heat.

Add chicken mixture to skillet, and bake: Spoon chicken mixture evenly over cornbread in skillet; sprinkle with cheese and scallions. Bake at 425°F until mixture is hot and cheese is melted, about 15 minutes.

Broil cheese: Increase oven temperature to high broil (do not remove skillet); broil until cheese is bubbly and golden brown in spots, about 2 minutes. Garnish pie with cilantro; serve with lime wedges and additional sour cream.