Photo: Chicken Tamale Pie Recipe
Ingredients
- 3 cups diced cooked chicken (about 12 ounces)
- 1 1/2 cups prepared salsa
- One 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
- 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.
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By mj6196
Cottage Grove, WI
on May 20, 2013
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I asked my hubby how he liked this dish. He said I could make it once in a while. A nice change, but I don't think it will be a family favorite.
By CurvyGurl
Cleveland, OH
on May 07, 2013
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Not a hit. Filling was bland and cornbread came out as a thin, mushy crust. Maybe I should have used a spicier salsa. Or maybe it was an error on my part. Not sure I'll bother to try it again.
By gviolette1
Presque Isle, ME
on May 02, 2013
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I was unsure of this recipe. Would the spice be overpowering when combined with salsa? Would the crust be mush? No longer skeptical. Delicious dinner! I added 1 1/2 cups corn as other reviewers suggested and wouldn't make it any other way. I did not add a ton of salt to the crust, maybe it was a bit bland on it's own but combined with the filling it was perfect.
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