While no one in my family has ever made tamales from scratch, my grandma did make an unforgettable tamale pie—something I could never get enough of. Hers featured ground beef, olives, and a few twists, but the essentials remained the same: that classic box of Jiffy cornbread, a rich red sauce, and plenty of ooey-gooey melted cheese. This Chicken Tamale Pie brings all of those comforting flavors together in a simple, satisfying weeknight meal that never disappoints!
Ingredients
| Ingredient | Amount |
|---|---|
| Milk | ⅓ cup |
| Large egg | 1 |
| Cream-style corn | 1 (15 oz) can |
| Cornbread/muffin mix (such as Jiffy) | 1 (8.5 oz) box |
| Chopped green chiles | 1 (4 oz) can |
| Red enchilada sauce | 1 (10 oz) can |
| Chicken breast, cooked and shredded | 2 cups |
| Taco seasoning | 1 tablespoon |
| Monterey Jack or Mexican blend shredded cheese | 1 cup |
| Green onions, sliced | For topping |
| Fresh cilantro | For topping |
| Sour cream | For topping |
| Kosher salt & freshly ground black pepper | To taste |
Instructions
see continuation on next page
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