Chicken Tamale Pie

Chicken tamale pie with a cornbread base, soaked in enchilada sauce. Pinto beans and cheese added in, with sour cream and avocados on top. Recipe by Maya Wilson, Alaska from Scratch.

Prep Time15

Cook Time45

Total Time1

Course: Main Course

Cuisine: American

Servings:

Calories: 593kcal

Author: alaskafromscratch

Ingredients

For the cornbread base:

¼ cup butter melted
2 ½ tablespoons sugar
2 eggs
¼ cup buttermilk
1 cup canned corn drained
2 ounces chopped green chiles drained
½ cup grated cheddar cheese
½ cup all purpose flour
½ cup cornmeal I used masa harina, but either will work
2 teaspoons baking powder
¼ teaspoon salt

For the filling:

2 teaspoons avocado oil or another neutral flavor oil
1 medium onion yellow or white, peeled and finely chopped
1 jalapeño seeds removed and minced
3 cloves garlic minced
1 tablespoon chili powder
2 teaspoons cumin
1 ½ teaspoons sugar
½ teaspoon salt
14.5 ounces can tomato sauce
2 cups water
2 cups shredded rotisserie chicken
15 ounces can pinto beans drained
1 cup grated cheddar cheese or Jack cheese

For serving:

chopped cilantro
sliced green onions
sour cream
avocado pitted and chopped

Instructions

Preheat oven to 350 degrees Fahrenheit. Grease a 12-inch cast iron skillet.
In a mixing bowl, whisk together the butter, sugar, eggs, and buttermilk until smooth. Add the corn, green chiles, and cheese, stirring until combined. Mix in the flour, cornmeal, baking powder, and salt until fully incorporated.
Spread the batter into the cast iron skillet. Bake 15-20 minutes, or until set in the center and golden. Using the end of a wooden spoon, poke holes all over the top of the cornbread. Set aside.
Increase oven temperature to 400℉.
Make the filling: Heat the oil in a skillet or pot over medium heat. Sauté the onions, jalapeño, and garlic until tender, about 3-4 minutes. Add the chili powder, cumin, sugar, and salt and stir in the pan for another minute so that the spices can get slightly toasted and fragrant. Add the tomato sauce and water. Bring the sauce to a simmer and cook 5 minutes. Taste for seasoning and adjust salt as needed. Stir in the shredded chicken and the pinto beans.
Assemble the pie: Using a ladle, scoop the chicken and bean filling mixture evenly over the cornbread. Sprinkle with cheese.
Return the skillet to the oven and bake until bubbly and melted, about 15-20 minutes. Serve promptly with cilantro, green onions, sour cream, and avocado on top.

Nutrition