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
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