Chicken Tamale Pie
Chicken Tamale Pie
Author: The Chef
Cuisine: American
Recipe type: Breakfast
Ingredients
- 3 cups diced cooked chicken (about 12 ounces)
- 1½ cups prepared salsa
- One 15-ounce can black beans, drained and rinsed
- 1½ cups chicken broth
- 1 tablespoon chili powder
- 2 scallions (white and green parts), sliced
- ¾ cup cornmeal
- 1 cup shredded sharp Cheddar cheese
- 1 tablespoon unsalted butter
- Kosher salt and freshly ground black pepper
- Sour cream, for serving
Instructions
- Preheat the oven to 400 degrees F.
- Heat the chicken, salsa, beans, ½ 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 ¼ teaspoon salt and ¼ 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.
Watch the recipe video here:
How to Make Chicken Tamale Pie
Recipe of the Day: Chicken Tamale PieSave this recipe: http://bit.ly/2BRz4gK.
Posted by Food Network on Wednesday, December 27, 2017
