Slow Cooker

Mexican Chicken Tamale Pie

with cheddar-jack cheese and sour cream

Prep & Cook Time: 60+ min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 6)

  • Info
    4 oz. Shredded Cheddar-Jack Cheese
  • 4 Green Onion
  • 6 oz. Corn Kernels
  • 6 Garlic Clove
  • Info
    4 oz. Sour Cream
  • 8 fl. oz. Red Enchilada Sauce
  • 6 oz. Mixed Diced Peppers
  • Info
    10 oz. Corn Muffin Mix
  • 3 Tbsp. Taco Seasoning
  • 28 oz. Diced Chicken Thighs

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Prepare The Ingredients

    Trim and thinly slice green onions, keeping white and green portions separate. Mince garlic

  2. 2

    Start The Meal

    In a clean slow cooker, corn, peppers, garlic, green onion bottoms, 3 tablespoons corn muffin mix, ½ cup water, and half the taco seasoning. Top with chicken thighs, remaining taco seasoning, enchilada sauce. and half the cheese. Turn slow cooker on to low heat. Cover, and cook for 3 ½ hours.

  3. 3

    Add The Topping

    Combine remaining corn muffin mix and ½ cup water in a small bowl. After 3 ½ hours, remove lid and top chicken mixture evenly with corn muffin mixture and remaining cheese.

  4. 4

    Finish The Dish

    Continue to cook until topping is browned, 30-45 minutes. Plate dish as pictured on front of card, garnishing with sour cream and green portions of green onions. Bon appétit!

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