Chicken Tamale Pie

This one-pot Chicken Tamale Pie is an instant family favorite and it's SO easy!

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Prep Time 10

Cook Time 35

Total Time 45

Servings to 6 servings

Author Stacey Little

Ingredients

1 tablespoon vegetable oil
1 small bell pepper (seeded an chopped)
1/2 medium onion (chopped)
3 cups shredded cooked chicken (I used rotisserie chicken)
1 (10-ounce) can enchilada sauce
1/2 teaspoon cumin (optional)
1/2 cup salsa
1 about 7-ounce packet sweet cornbread mix (I used Martha White Sweet Yellow)
+ Ingredients to make the cornbread per the package

Instructions

Preheat the oven to 375° F. Heat a 10-inch oven safe skillet (I use cast iron) on the stove-top over medium heat. Add the vegetable oil. Once hot, add the chopped bell pepper and onion. Cook 6 to 8 minutes or until the onions are translucent and just starting to brown. Stir in the chicken, enchilada sauce, cumin - if desired, and salsa. I found that the enchilada sauce that I used needed a little additional flavor, so I added the cumin, but you don't have to. Add additional salt if necessary. Heat through. Remove from heat.
In another bowl, mix the cornbread mix according to the package instructions. Pour the cornbread batter over the chicken mixture in the skillet and bake for 20 to 25 minutes or until the cornbread is set and golden brown. Serve with additional salsa and sour cream if desired.

* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste.

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