Skillet Chicken Tamale Pie
Rotisserie chicken is mixed with tomatoes and spices then topped with cheesy cornbread. All of the delicious, bold flavors of tamales without the work!
- Prep time
- 20 min
- Cook time
- 40 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 small onion (red, yellow, or white), (diced )
- 1 tablespoon olive oil
- 3 cups pre-cooked chicken ((rotisserie))
- 1 (10 oz) can red enchilada sauce, (mild)
- 1 can Rotel tomatoes, (drained)
- 1 1/2 cups shredded Mexican cheese blend, (divided)
- 1 (15 oz) box cornbread mix ((plus eggs, oil, milk or water to make))
- 1 (4 oz) can green chilies, (drained)
- 1 (11 oz) can Mexican corn, (drained)
Instructions
- 1
Preheat oven to 375 degrees.
- 2
In an ovenproof skillet, on medium-high heat, add olive oil then onions. Cook for 5-7 minutes or until golden brown.
- 3
To the skillet, add chicken, enchilada sauce, and Rotel. Stir to combine and let simmer while making cornbread.
- 4
In a medium sized mixing bowl, mix cornbread according to package directions. Add green chilies and corn then stir to combine.
- 5
To the skillet chicken mixture, add 1 cup shredded cheese. Stir to combine. Pour cornbread mixture over the top of chicken. Sprinkle 1/2 cup cheese over the top.
- 6
Place skillet in oven and bake for 30-40 minutes or until golden brown and cornbread is cooked through.
- 7
Serve immediately and top with sour cream if desired.