Mexican Chicken Tamale Pie
with cheddar-jack cheese and sour cream
Prep & Cook Time: 60+ min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
Chef
Jimmy Cababa
In Your Box (serves 6)
- 28 oz. Diced Chicken Thighs
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10 oz. Corn Muffin Mix
- 8 fl. oz. Red Enchilada Sauce
- 6 oz. Mixed Diced Peppers
- 6 oz. Corn Kernels
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4 oz. Shredded Cheddar-Jack Cheese
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4 oz. Sour Cream
- 4 Green Onion
- 6 Garlic Clove
- 3 Tbsp. Taco Seasoning
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.
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Nutrition (per serving)
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Calories510
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Carbohydrates50g
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Net Carbs48g
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Fat20g
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Protein33g
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Sodium1290mg
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
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1 Prepare The Ingredients
Trim and thinly slice green onions, keeping white and green portions separate.
Mince garlic -
2 Start The Meal
In a clean slow cooker, corn, peppers, garlic, green onion bottoms, 3 tablespoons corn muffin mix, 1/2 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 1/2 hours. -
3 Add The Topping
Combine remaining corn muffin mix and 1/2 cup water in a small bowl.
After 3 1/2 hours, remove lid and top chicken mixture evenly with corn muffin mixture and remaining cheese. -
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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