Chicken Tamale Pie with Hand Grenade Sriracha

Chicken Tamale Pie with Hand Grenade Sriracha


  • 1 tbsp coconut oil
  • ¼ cup Hand Grenade Sriracha
  • 1 box Jiffy corn muffin mix
  • 1/2 cup sour cream
  • 1 large egg
  • 1/2 cup corn kernels (canned, fresh, or frozen)
  • 2 tbsp. melted butter
  • 1 tbsp. extra-virgin olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 tbsp. taco seasoning
  • Kosher salt
  • 2 cup cooked shredded chicken
  • ½ cup enchilada sauce, divided
  • 1 cup shredded cheddar
  • 1 cup shredded Monterey jack
  • Freshly chopped cilantro and sour cream, for serving


Preheat oven to 400°F and grease a 9" ovenproof skillet with coconut oil. In a medium bowl, whisk together corn muffin mix, sour cream, egg, corn, and melted butter. Pour into prepared skillet and bake until golden, 15 minutes.

Meanwhile, in a large skillet over medium heat, heat olive oil. Add onion and cook until soft, 5 minutes, then add garlic and cook until fragrant, 1 minute more. Add taco seasoning and season with salt. Add chicken and ¼ cup enchilada sauce and ¼ cup Merfs Hand Grenade Sriracha and stir until combined.

Poke holes all over cornbread with the bottom of a wooden spoon. Pour remaining ¼ cup enchilada sauce over poked holes and top with chicken mixture.

Top with both cheeses and bake 20 minutes more.

Garnish with cilantro and sour cream before serving.

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