Preheat the oven to 400F. Spray a 9 inch pie dish with non stick cooking spray.
In a medium-sized bowl, stir together the corn muffin mix, 1 tbsp. taco seasoning, sour cream, egg, corn, and melted butter. Pour into the greased dish and bake for 15-20 minutes or until golden.
Add the onion, garlic, taco seasoning, chicken, and ⅔ c. of enchilada sauce in another medium-sized bowl and stir until mixed. Set aside.
Once you take the corn muffin mixture out of the oven, poke holes all throughout.
Pour the remaining ⅓ cup of enchilada sauce all over and spread to make sure it gets in the holes. Add the chicken mixture all over top and spread around as well. Top with the cheese and bake again for 20 minutes.
Once done, allow it to rest for a few minutes before slicing and serving. Top with extra sour cream or the toppings of your choice.
Notes
While Colby Jack cheese pairs great with this recipe, feel free to mix it up with other types of cheese like Monterey Jack, Mexican Blend, Cheddar, or Pepper Jack.
Allow the tamale pie to rest for a few minutes after baking before slicing and serving. This allows the flavors to meld together and makes it easier to slice without falling apart.
Serve your tamale pie with a dollop of sour cream, guacamole, salsa, chopped cilantro, or sliced jalapeños.