The elements of a tamale are layered in this easy main dish.
Get the recipe:
Chicken Tamale Pie
Recipe courtesy of Food Network Kitchen
Total: 1 hr
Prep: 5 min
Inactive: 15 min
Cook: 40 min
Yield: 6 servings
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
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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