Chicken Tamale Pie is a fun way to shake up your usual weeknight dinner routine! A cornbread base is topped with enchilada sauce, chicken, and plenty of gooey melted cheese. It's an easy weeknight dinner that always hits the spot!
Preheat oven to 400°F and spray a 12-inch round glass pan or cast iron pan with nonstick spray. Set aside.
In a large bowl, combine the corn bread mix, 1 tablespoon of taco seasoning, Mexican crema, egg, cream style corn, melted butter, and green chiles.
8.5 ounces cornbread mix, 2 tablespoons taco seasoning, ⅔ cup Mexican crema, 1 large egg, 14.75 ounces cream-style corn, 2 tablespoons unsalted butter, 7 ounces chopped green chiles
Spread the cornbread mix in the prepared pan and bake for 30 minutes.
Remove the pan from the oven and use a wooden spoon handle to poke holes throughout the cornbread.
Pour half of the can of enchilada sauce over the cornbread.
10 ounces enchilada sauce
In a bowl, combine the chicken and remaining taco seasoning and enchilada sauce. Spread over the cornbread. Top with cheese and place back in the oven.