Difference between revisions of "Chicken Tamale Pie"
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← [[casseroles]]<br> | ← [[casseroles]]<br> | ||
From the kitchen of Alicia Wingren<br> | From the kitchen of Alicia Wingren<br> | ||
| − | For the chili:<br> | + | This tamale pie is basically Chicken Chili with a cornbread top.<br> |
| + | '''''For the chili:'''''<br> | ||
1 pound ground chicken<br> | 1 pound ground chicken<br> | ||
1/2 teaspoon ground cumin<br> | 1/2 teaspoon ground cumin<br> | ||
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1/4 cup minced fresh cilantro<br> | 1/4 cup minced fresh cilantro<br> | ||
<br> | <br> | ||
| − | For the cornbread: | + | '''''For the cornbread:'''''<br> |
1 package Pamela's cornbread/muffin mix<br> | 1 package Pamela's cornbread/muffin mix<br> | ||
4 Tbsp butter<br> | 4 Tbsp butter<br> | ||
Latest revision as of 22:46, 12 November 2021
← casseroles
From the kitchen of Alicia Wingren
This tamale pie is basically Chicken Chili with a cornbread top.
For the chili:
1 pound ground chicken
1/2 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (11 ounces) whole kernel corn, drained
1 can (10 ounces) enchilada sauce
2 green onions, chopped
1/4 cup minced fresh cilantro
For the cornbread:
1 package Pamela's cornbread/muffin mix
4 Tbsp butter
4 Tbsp coconut oil
2 large eggs, lightly beaten
1/4 cup honey
1 cup water
2 cups grated cheese blend (I used cheddar and Monterey jack)
Optional toppings: Sour cream, salsa and minced fresh cilantro
Brown ground chicken in a stock pot, add cumin, chili powder, salt and pepper as the chicken is browning and mix it in thoroughly. Once the chicken is cooked through and browned add beans, tomatoes, corn, enchilada sauce, and 1/4 cup minced cilantro. Mix well and simmer for 10-15 minutes or until reduced to a thick chili.
While the chili is simmering melt butter & coconut oil for the cornbread, mix into the honey. Beat eggs mix in the water, combine honey butter and egg/water mixture. Slowly add the cornbread mix to the wet mixture stirring as you go. Finally add the cheese. Stir until well combined.
In an 8x11" casserole dish spread the chili mixture on the bottom and smooth it out. Spray the sides of the baking dish with cooking spray of choice (I used ghee). Carefully scoop (do not pour) the cornbread batter over the chili being start at the edges and work into the center. Be sure you get it right to the edge of the dish so you get some crispy edges. Smooth out the top carefully with the back of a spoon. Bake for 20-25 minutes at 375 degrees F. To test doneness poke the cornbread top with a toothpick and check if it comes out clean. If it's clean it's good to go. If not put it back in the oven and bake until a toothpick comes out clean.
Once done baking let rest for about 10 minutes and serve with preferred toppings.
Enjoy!
