Smoked Turkey Tamale Pie

Prepare the grill or smoker to cook indirect at 300F with apple or cherry wood added for flavor. Brush the tenderloins lightly with vegetable oil, then season them with salt pepper and chili powder. Place them on the cooking grate and cook for 30 minutes, until firm. No need to worry about the internal temp because they’re going to cook more in the pot. When the tenderloins are cooled enough to handle, slice them thinly and set aside.

Raise the temp of the grill or smoker to 350F. Add a grill friendly dutch oven and preheat for 15 minutes. Add the oil and let it heat up for a minute or two. Add the onion and cook, stirring occasionally for 2 to 3 minutes until the onion is beginning to soften. Add the garlic, jalapeno, chili powder and cumin. Mix and continue cooking for 3 to 4 minutes until the onion is soft. Season liberally with salt and pepper. Add the enchilada sauce, green chiles. Mix. In a small bowl combine the chicken broth and cornstarch. Mix it well, then stir it into the pot. Add the turkey and mix it in. Bring to a simmer, then cook stirring occasionally for 8 to 10 minutes until thickened.

Meanwhile make the topping by combining the corn muffin mix, egg, butter and sour cream in a bowl. Mix well. Give the turkey mix a stir and add a little more chicken broth if you think it has reduced too much. Fold in the cheese until blended. Drop the muffin mix by spoonfuls over the top spreading evenly and to the edges. Cook without stirring for 20 to 25 minutes until the topping is firm. Remove from the heat and let rest for 5 minutes. Serve with extra cheese and sour cream for topping.