Green Chicken Chili Tamale Pie
A great way to use up leftover cooked chicken, this tamale pie is a quick meal to make during the week when you don’t really feel like cooking!
10 min Prep Time
35 min Cook Time
- Prep Time: 10 min
- Cook Time: 35 min
- Servings: 4-6 servings
Servings: 4-6 servings
Ingredients
-
For the Filling:
- 2 tablespoons unsalted butter
- 1 yellow onion, diced
- 2 garlic cloves, minced
- 3 cups shredded rotisserie chicken
- 1 (12 ounce bag) mixed frozen vegetables, thawed
- 1 (4 ounce) can green chilies
- 1 (10 ounce) can mild green chile enchilada sauce
- 1 tablespoon taco seasoning mix
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For the Cornbread:
- 1/2 cup yellow cornmeal
- 1/4 cup + 2 tablespoons all-purpose flour
- 1 1/2 teaspoons granulated sugar
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3 tablespoons unsalted butter, melted
- 1 large egg, lightly beaten
- 3/4 cup buttermilk
- 2 scallions, thinly sliced
Instructions
Step 1
Preheat oven to 375 degrees F.Step 2
Melt 2 tablespoons butter in 9-inch cast iron skillet, or an oven-safe skillet, over medium heat. Add onion and garlic, cook until softened, about 3 minutes. Stir in chicken, vegetables, chilies, enchilada sauce and taco seasoning. Reduce heat to low and simmer, stirring often, for 10 minutes.Step 3
Meanwhile, combine cornmeal, flour, sugar, baking soda, baking powder and salt in large bowl. Make a well in center of mixture and pour in butter, egg, and buttermilk. Stir until just combined.Step 4
Remove skillet from heat and dollop cornbread batter evenly over top. Spread batter out as evenly as possible using a rubber or offset spatula. Bake until cornbread has puffed and is golden brown, 18 to 20 minutes. Garnish with scallions and serve warm.A Dairy Farmer’s Devotion to Feeding Others
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