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:
1 box of cornbread mix
1/2 c. sour cream
1/2 c. corn
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
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.