Chicken Tamale Pie

Name: Chicken Tamale Pie
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 8 servings
Cuisine: American,Mexican
Ingredients: 1 tablespoon olive oil; 1 medium onion, diced; 2 cups shredded cooked chicken; 1 1/2 cups prepared tomato salsa or enchilada sauce; 15 ounces red or black beans, rinsed and drained; 1 teaspoon taco seasoning; 2 large eggs; 1 tablespoon sugar; 6 tablespoons unsalted butter, softened; 1 cup milk; 1 1/4 cups all-purpose flour; 1 1/4 cups cornmeal; 1 teaspoon kosher salt; 1 tablespoon baking powder; 1 cup shredded sharp cheddar cheese; 1/2 cup corn kernels, canned, fresh, or frozen; 2 tablespoons chopped fresh cilantro; Sliced avocado, for serving, optional; Sour cream, for serving, optional

A comforting tamale pie casserole layers shredded chicken, salsa, and beans, finished with a cheesy cornbread crust.

⭐ 4.1 (22 reviews) Prep: 20 minCook: 40 minTotal: 60 minYields: 8 servings

Category Tags:

Lunch Dinner Entree

Cuisine Tags:

American Mexican

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Instructions

Preheat oven to 400 F.
Cook diced onion in olive oil in a large skillet until translucent.
Stir in shredded chicken, salsa or enchilada sauce, beans, and taco seasoning; remove from heat.
In a large bowl, whisk eggs, sugar, and softened butter.
In a separate bowl, sift flour, cornmeal, salt, and baking powder.
Alternately stir half of the milk and half of the dry mixture into the egg mixture until just incorporated.
Fold in corn, cheese, and chopped cilantro.
Spoon the cornbread batter over the chicken mixture in the skillet.
Bake for 25 to 35 minutes until the cornbread top is golden brown.
Serve with sour cream and sliced avocados.

Nutritional Info (per serving)

Calories: 562 kcal

Carbohydrate: 53 g

Cholesterol: 132 mg

Fiber: 8 g

Protein: 27 g

Saturated Fat: 13 g

Sodium: 1067 mg

Sugar: 7 g

Fat: 28 g

Unsaturated Fat: 0 g