Chicken Tamale Pie
1 (8 1/2-Oz.) Package Corn Muffin Mix (such As Jiffy)
½ Cup Sour Cream, Plus More For Serving
1 Tablespoon Olive Oil
1 Cup Chopped Yellow Onion (from 1 Medium Onion)
1 Medium-Size Yellow Bell Pepper, Coarsely Chopped (1 1/2 Cups)
3 Cups Packed Shredded Rotisserie Chicken (from 1 Whole Chicken)
1 (15-oz.) Can Tomato Sauce
1 (4-oz.) Can Chopped Green Chiles, Undrained (Optional)
1 (1-oz.) Envelope Taco Seasoning Mix
1 Teaspoon Dark Chili Powder
16 Ounces Extra-Sharp White Cheddar Cheese, Shredded
2 Scallions, Sliced (1/2 Cup)
Cilantro Leaves With Tender Stems
Lime Wedges, For Serving
Step 1 Preheat oven to 425°F with rack in top third position. Lightly coat a 10-inch high-sided skillet with cooking spray. Prepare corn muffin mix batter according to package directions; stir sour cream into batter. Pour batter into prepared skillet. Bake in preheated oven until golden brown, about 15 minutes. Remove from oven.
Step 2 While corn muffins bake, heat oil in a large skillet over medium. Add onion and bell pepper; cook, stirring occasionally, until softened, about 10 minutes. Stir in chicken, corn, tomato sauce, chiles, taco seasoning, and chili powder. Remove from heat.
Step 3 Spoon chicken mixture evenly over cornbread in skillet; sprinkle with cheese and scallions. Bake at 425°F until mixture is hot and cheese is melted, about 15 minutes. Increase oven temperature to high broil (do not remove skillet); broil until cheese is bubbly and golden brown in spots, about 2 minutes. Garnish pie with cilantro; serve with lime wedges and additional sour cream.