Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Chicken Tamale Pie
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- Level: Easy
- Total: 1 hr
- Prep: 5 min
- Inactive: 15 min
- Cook: 40 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 390
- Total Fat
- 15 g
- Saturated Fat
- 7 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 8 g
- Sugar
- 4 g
- Protein
- 28 g
- Cholesterol
- 73 mg
- Sodium
- 872 mg
- Level: Easy
- Total: 1 hr
- Prep: 5 min
- Inactive: 15 min
- Cook: 40 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 390
- Total Fat
- 15 g
- Saturated Fat
- 7 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 8 g
- Sugar
- 4 g
- Protein
- 28 g
- Cholesterol
- 73 mg
- Sodium
- 872 mg
Ingredients
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.
