Skillet Chicken Tamale Pie

One skillet dishes seem to be the new rage in cooking lately.  For this one you will need a cast iron skillet and another skillet too...so much for the one skillet idea.  If you don't have a cast iron skillet you can bake your cornbread and casserole in a baking dish instead.

For the tamale/cornbread crust:
Mix together:
1 box of cornbread mix
1/2 c. sour cream
1/2 c. corn
1 egg
2 T. melted butter
After mixing spray a oven proof skillet or baking dish with cooking spray.  Spread the cornbread mixture inside.  Bake at 400 degrees for 15 minutes.

For the filling:

• 1/2  onion, chopped
• 2 cloves garlic, minced
• 1 tbsp. Taco Seasoning
• 2 c. Shredded cooked chicken
• 3/4-1 c. enchilada sauce, divided
• 1 c. shredded Cheddar
• 1 c. Shredded Monterey Jack cheese
• Chopped fresh cilantro, for garnish

 Saute the onion in garlic in another skillet with a little oil until tender.  Mix in chicken and taco seasoning.  Next mix in 1/2-1c. enchilada sauce.

In the cornbread in your pan poke holes with a wooden spoon.

 Pour 1/4 c. enchilada sauce over the top of the cornbread.  Top with chicken mixture and then the cheese.  Bake at 400 degrees for 20 minutes.   Sprinkle with cilantro and serve.