Chicken Tamale Pie

1 can Stokes Green Chile Sauce with Chicken

8.50 oz Jiffy Corn Muffin mix

½ cup sour cream

1 egg

½ cup canned corn

1 large oniondiced

2 cloves garlicminced

1 tbsp taco seasoning

3 cups shredded chicken

1 cup shredded cheddar cheese

1 cup shredded monterey jack cheese

2 tbsp melted butter

1 tbsp cooking oil

1 jalapeno

optional toppingsjalapeno, sour cream, avocado, cilantro, etc.

Preheat oven to 400 degrees Fahrenheit and grease an oven safe skillet with cooking spray.

In a mixing bowl, combine corn muffin mix, sour cream, egg, corn, jalapenos, and melted butter. Pour into greased skillet. Bake for 15 mins.

In another skillet, heat cooking oil over medium heat. Once heated, cook onion for about 5 minutes. Add in minced garlic and cook for 1 minute. Add taco seasoning, shredded chicken, and 3/4 can of Stokes Green Chile Sauce with Chicken.

Remove cornbread skillet from oven and poke holes into cornbread. Spread the remaining Stokes Green Chile Sauce with Chicken on top of cornbread. Pour the chicken mixture on top. Finally, top with both cheeses.

Bake for 20 minutes. Top with sour cream, avocado, jalapenos, etc.

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Chicken Tamale Pie