Baked Chicken Tamale Casserole with a Cornbread Crust

This easy Chicken Tamale Pie makes any weeknight dinner a fan-favorite. With a cornbread base, a rotisserie chicken and enchilada sauce, you’ll only need one pot for this recipe. An oven baked skillet dinner you can prep in less than 30 minutes.

subheading: CORNBREAD:

1 tablespoon butter

½ cup cornmeal

2 tablespoons sugar

½ teaspoon salt

1 tablespoon baking powder

1 egg

4 tablespoons butter melted

⅓ cup buttermilk

1 cup creamed corn

4.5 ounces diced green chiles

subheading: FILLING:

2 cups cooked chicken shredded 2 chicken breasts

½ jalapeno diced

1 cup monterey jack cheese shredded, 4 ounces

1 cup cheddar cheese shredded, 4 ounces

1 cup enchilada sauce 10 ounce can

Directions at butterandbaggage.com

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