Ingredients
For the Savory Chicken Filling:
- Olive Oil: 2 tablespoons (for sautéing)
- Boneless, Skinless Chicken Breasts or Thighs: 1.5 pounds (about 2-3 large breasts or 4-5 thighs), cooked and shredded or diced. (Rotisserie chicken is a fantastic time-saver here!)
- Yellow Onion: 1 large, finely chopped
- Bell Pepper: 1 large (any color, red or green recommended), chopped
- Garlic: 3-4 cloves, minced
- Jalapeño Pepper (optional): 1, finely minced (seeds removed for less heat)
- Chili Powder: 2 tablespoons (use a good quality blend)
- Ground Cumin: 1 tablespoon
- Smoked Paprika: 1 teaspoon (for a lovely smoky depth)
- Dried Oregano: 1 teaspoon (Mexican oregano if you have it)
- Salt: 1 teaspoon, or to taste
- Black Pepper: ½ teaspoon, or to taste
- Red Enchilada Sauce: 1 can (28 ounces) or 2 cans (15 ounces each). Choose mild, medium, or hot according to your preference.
- Corn: 1 can (15 ounces), drained, or 1 ½ cups frozen corn, thawed
- Black Beans (optional but recommended): 1 can (15 ounces), rinsed and drained
- Shredded Cheese: 1 cup (Cheddar, Monterey Jack, Colby Jack, or a Mexican blend), divided
For the Fluffy Cornbread Topping:
- All-Purpose Flour: 1 cup
- Yellow Cornmeal: 1 cup (medium or fine grind)
- Granulated Sugar: ¼ cup (adjust to your sweetness preference; can reduce to 2 tablespoons)
- Baking Powder: 1 tablespoon
- Salt: ½ teaspoon
- Egg: 1 large, lightly beaten
- Milk: 1 cup (whole milk or buttermilk recommended)
- Melted Butter or Vegetable Oil: ¼ cup
- Optional add-in for topping: ½ cup shredded cheese or 1 small can (4 oz) diced green chiles, drained.
Instructions
- Preheat and Prepare: Preheat your oven to 400°F (200°C). Lightly grease a 9×13 inch baking dish or a 10-12 inch cast-iron skillet.
- Cook the Chicken (if not using pre-cooked): If using raw chicken, you can boil, bake, or pan-sear it until cooked through. Once cooled slightly, shred or dice it into bite-sized pieces. Set aside. Rotisserie chicken is a great shortcut – simply shred the meat.
- Sauté the Aromatics: In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and bell pepper. Sauté for 5-7 minutes, or until softened and translucent.
- Add Garlic and Spices: Stir in the minced garlic and optional jalapeño. Cook for another 1-2 minutes until fragrant. Be careful not to burn the garlic.
- Bloom the Spices: Add the chili powder, cumin, smoked paprika, and dried oregano to the skillet. Stir constantly and cook for 1 minute. This step, known as “blooming,” toasts the spices and intensifies their flavor.
- Combine Filling Ingredients: Add the cooked, shredded chicken, enchilada sauce, drained corn, rinsed black beans (if using), salt, and black pepper to the skillet. Stir everything together thoroughly to combine.
- Simmer the Filling: Bring the mixture to a gentle simmer. Reduce the heat to low, cover, and let it simmer for 10-15 minutes, allowing the flavors to meld. This also helps to slightly thicken the sauce. Taste and adjust seasonings if necessary.
- Add Cheese to Filling: Remove the filling from the heat. Stir in ½ cup of the shredded cheese until melted and incorporated. This adds an extra layer of cheesy goodness within the pie.
- Prepare the Cornbread Topping: In a medium mixing bowl, whisk together the all-purpose flour, cornmeal, sugar, baking powder, and salt.
- Combine Wet Ingredients: In a separate small bowl or measuring cup, whisk together the beaten egg, milk, and melted butter (or oil).
- Mix Batter: Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Do not overmix; a few lumps are perfectly fine. Overmixing can lead to a tough cornbread topping. If using, fold in the optional ½ cup shredded cheese or diced green chiles into the batter now.
- Assemble the Pie: Pour the prepared chicken filling into your greased baking dish, spreading it into an even layer.
- Top with Cornbread Batter: Carefully spoon or pour the cornbread batter evenly over the chicken filling. Use a spatula to gently spread it to cover the entire surface. It doesn’t have to be perfectly smooth; a rustic look is part of its charm.
- Add Remaining Cheese: Sprinkle the remaining ½ cup of shredded cheese evenly over the cornbread batter.
- Bake to Golden Perfection: Place the baking dish in the preheated oven. Bake for 25-35 minutes, or until the cornbread topping is golden brown, cooked through (a toothpick inserted into the center of the cornbread should come out clean or with moist crumbs, not wet batter), and the filling is bubbly around the edges.
- Rest Before Serving: Once baked, carefully remove the Chicken Tamale Pie from the oven. Let it rest for 10-15 minutes before serving. This allows the filling to set slightly, making it easier to cut and serve, and prevents you from burning your mouth on the piping hot interior.
- Garnish and Serve: Garnish with fresh cilantro, and serve warm with your favorite toppings like sour cream, salsa, or guacamole.
Nutrition
- Serving Size: One Normal Portion
- Calories: 480-580