Tamale Pie

Get it on Google Play

Get it on Google Play


2 boxes jiffy cornbread mix

2 eggs

2/3 c milk

1c sour cream

2-3c precooked chicken

3c red enchilada sauce

2c shredded cheese

veggies for garnish (green chilies, tomatoes, avocado, onion and cilantro)

avocado creme (1 can mexican table creme + 1 large ripe avocado blended together)


1. Preheat oven to 400° with cast iron skillet in it. In a stand mixer combine precooked chicken, 1c sour cream and 1 1/2c enchilada sauce. Mix on low until chicken is shredded and combined.

2. Make corn bread mix according to package.

3. Remove skillet and pour corn bread mixture in it and bake for 15min or until top is brown. Remove and poke holes in the top and pour over remaining 1 1/2c of enchilada sauce and then spread chicken mixture. Top with cheese and bake for another 12-15 min until hot and bubbly.

4. Let stand for 10min, serve with avocado creme and garnish. Enjoy.

Bon Appetit!

Go To Top