Chicken Tamale Pie

Course Main Course

Cuisine American, Mexican Inspired, Tex-Mex

Keyword chicken-tamale-pie

Prep Time 20

Cook Time 40

Total Time 45

Servings servings

Calories 650kcal

Author Melissa Sperka

Preheat the oven to 375°F. Spray a 13 x 9 inch baking dish or oven safe skillet with cooking spray. Set aside.
Filling: Drizzle a large skillet with olive oil and cook the onion and jalapeno over medium high heat until softened and beginning to brown. Season with salt and black pepper. Add the minced garlic and saute for 1 minute longer.
To the pan add whipped cream cheese and salsa. Cook on medium-low just until the cream cheese has melted.
Add half and half, chicken, cilantro, taco seasoning and seasoned salt to the pan. Stir just until the chicken is evenly coated with the sauce, remove from heat and pour into the baking dish. Sprinkle the top with 1 1/2 cups shredded cheese.
Cornbread Topping: In a small mixing bowl, mix together corn muffin mix, cream style corn, buttermilk and butter until the ingredients are evenly moistened. Spread over filling. Top with remaining cheese.
Bake at 375°F for 30-40 minutes or until the top is golden and the edges are bubbly. Test the center off the cornbread with a toothpick looking for moist crumbs.
Serve with fresh pico de gallo and a dollop of sour cream, if desired.

Use mild, medium or hot salsa, your personal preference.
This tamale pie may be served with a mole sauce drizzled on top just before serving.