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Chicken Tamale Pie

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Ingredients

  • 5 tablespoons of Challenge Butter, divided

  • 1 large onion, diced

  • 2 cloves garlic, minced

  • 2 tablespoons of taco seasoning

  • 2 cups of pre-cooked chicken, shredded or diced

  • 1 cup of enchilada sauce, divided

  • 2 (10 ounces) cans of mild canned tomatoes with green chilies, drained

  • 1 box of corn muffin mix

  • 1/2 cup of sour cream, plus extra for garnish

  • 1 egg, lightly beaten

  • 1 (14.75 ounces) can of cream style sweet corn

  • 2 cups of Mexican Blend shredded cheddar

  • 1/8 cup of  cilantro, diced for garnish

Directions

  1. Preheat oven to 400 degrees.

  2. In a large skillet over medium heat, add 2 tablespoons of butter. Add onion, and cook until soft, about five minutes. Stir in garlic and cook until fragrant for one additional minute. Add chicken and stir until combined. Season mixture with taco seasoning. Remove from pan and place in a bowl, stir in 3/4 cup of enchilada sauce and the canned tomatoes.

  3. Clean skillet with a paper towel. Place the remaining butter in the skillet and melt over medium temperature. Remove 2 tablespoons of melted butter and place into a medium bowl for the cornbread crust. Using a pastry brush, coat the inside of the skillet with the remaining 1 tablespoon of butter left in the skillet.

  4. Add corn muffin mix to the bowl with melted butter. Stir in sour cream and creamed corn.

  5. Pour mixture into prepared skillet and bake for 15 minutes.

  6. Remove from oven and poke holes in cornbread crust with the bottom of a butter knife or fork. Pour remaining 1⁄4 cup enchilada sauce over cornbread, and top with prepared chicken mixture. 

  7. Sprinkle with cheese, and return to the oven. Bake pie for 20 minutes. 

  8. Garnish with cilantro and sour cream before serving. 

Serves Four

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Chefs Tips

  • If your family likes hot tamales, add 1-2 tablespoons of diced fresh jalapeno.

  • For a special touch, feel free to serve with diced fresh tomatoes or some salsa. For extra crunch, sprinkle on crushed corn or tortilla chips.

  • No leftover chicken? Leftover pre-cooked shredded pork or pot roast works well too!

  • Since only a cup of enchilada sauce is needed, freeze or refrigerate the remaining sauce to use for taco seasoning, or to spice up your nachos!

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Ingredients 

  • 4 Member's Mark Boneless Skinless Chicken Breasts

  • 4 teaspoons of Member's Mark Cilantro Lime Seasoning 

  • 1 teaspoon of Member's Mark Himalayan Pink Salt 

  • 1 Tablespoon of Member's Mark 100% Pure Olive Oil 

  • 2 cups of Member's Mark Fresh Cilantro Pico De Gallo Style Salsa 

  • 1 ½ cups of Member's Mark Mexican Style Finely Shredded Cheese 

  • ½ cup of Daisy Brand Pure and Natural Sour Cream  

  • ½ cup of Member's Mark Homestyle Chunky Guacamole

 

Directions

  1. Season both sides of the chicken breasts with the Cilantro Lime Seasoning and salt.

  2. Place olive oil in a large skillet and adjust the temperature to medium-high heat.

  3. Add seasoned chicken breast to the skillet, and brown each side for 2-3 minutes.

  4. Pour salsa on top of the chicken, and cover with a lid. Cook chicken for 15 minutes. 

  5. Sprinkle the top of the chicken with cheese, and cover with a lid. Cook for 2-3 minutes or until cheese is melted and the internal temperature of the chicken reaches 165 degrees.

  6. Remove chicken from the skillet. Serve with sour cream and top with guacamole.

Serves 4

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