Chicken (cooked) Tamale Pie *****

INGREDIENTS

Cooking spray

1 box Jiffy corn muffin mix

1/2 c. sour cream

1 large egg

1/2 c. corn kernels (canned, fresh, or frozen)

2 tbsp. melted butter

1 tbsp. extra-virgin olive oil

1 large onion, chopped

2 cloves garlic, minced

1 tbsp. taco seasoning

Kosher salt

2 c. cooked shredded chicken

3/4 c. enchilada sauce, divided

1 c. shredded cheddar

1 c. shredded Monterey jack

Freshly chopped cilantro, for garnish

DIRECTIONS

1. Preheat oven to 400°F and grease a large ovenproof skillet with cooking spray. In a medium bowl, whisk together corn muffin mix, sour cream, egg, corn, and melted butter. Pour into prepared skillet and bake until golden, 15 minutes. 
2. Meanwhile, in a large skillet over medium heat, heat oil. Add onion and cook until soft, 5 minutes, then add garlic and cook until fragrant, 1 minute more. Add taco seasoning and season with salt. Add chicken and 1⁄2 cup enchilada sauce and stir until combined. 
3. Poke holes all over cornbread with the bottom of a wooden spoon. Pour remaining 1⁄4 cup enchilada sauce over poked holes and top with chicken mixture. 
4. Top with both cheeses and bake 20 minutes more. 
5. Garnish with cilantro before serving. 

ORIGINAL