Difference between revisions of "Chicken Tamale Pie"

Revision as of 22:39, 12 November 2021

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

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. 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 that is simmering melt butter & coconut oil for the cornbread, mix into the honey. Beat eggs in the water, combine honey butter and egg/water mixture. Finally add the cheese. Slowly add the cornbread mix to the wet mixture. 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 careful to get it to the edge. 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.
let rest for about 10 minutes and serve with preferred toppings.

I liked to add a little sour cream and additional cheese and cilantro over my chili at the table.