• Prep Time
    3 Mins
  • Cook Time
    0 Mins
  • Total Time
    3 Mins
  • The base number of servings for this recipe is 6
    OK

    Chicken Tamale Pie

    This fun, easy dish puts a Mexican spin on Shepard’s pie by using classic tamale ingredients in a new way.


    Ingredients
    3
    cups
    diced cooked chicken (about 12 ounces)
    1 1/2
    cups
    prepared salsa
    1
    15-ounce can black beans, drained and rinsed
    1 1/2
    cups
    chicken broth
    1
    tablespoon
    chili powder
    2
    scallions (white and green parts), sliced
    3/4
    cup
    cornmeal
    1
    cup
    shredded sharp Cheddar cheese
    1
    tablespoon
    unsalted butter
    1/4
    teaspoon
    each kosher salt and freshly ground black pepper
    *
    sour cream, for serving
    Directions
    Preheat the oven to 400 degrees F.
    Heat the chicken, salsa, beans, 1/2 cup of the broth and the chili powder in a 10-inch cast-iron skillet over medium heat, stirring, until simmering. Stir in the scallions and remove from the heat.
    Meanwhile, combine the cornmeal with the remaining 1 cup broth and 1 cup water in a medium pan. Bring to a simmer over medium heat, stirring, until very thick, 5 to 7 minutes. Remove from the heat and stir in the cheese and butter. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper.
    Spread the cornmeal mixture over the filling and bake until cooked through, about 30 minutes. Let stand for 15 minutes. Serve with sour cream.

    The base number of servings for this recipe is 6
    OK

    Write a Review