Chicken Tamale Pie

• 份量: 4 servings
• 活動時間: 20 minutes
• 總時間: 50 minutes

食材

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

步驟

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.

營養

• 卡路里: 892
• 總脂肪: 57 g
• 飽和脂肪: 24 g
• 反式脂肪: 0 g
• 膽固醇: 188 mg
• 鈉: 1782 mg
• 總碳水化合物: 54 g
• 膳食纖維: 6 g
• 總糖: 8 g
• 蛋白質: 35 g