Go Back
Cornbread Chicken Tamale Pie
Rachel Kim

Cornbread Chicken Tamale Pie

Red chile chicken and beans bake under a thin cornbread crust that catches the sauce around its edges. Spread the batter gently; a heavy layer won't cook through on a weeknight clock. Total time: 45 minutes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 4 cups shredded fully cooked rotisserie chicken
  • 1 can 15 oz pinto beans, drained and rinsed
  • 1 1/2 cups red enchilada sauce
  • 1 cup frozen corn thawed
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 2 tsp baking powder
  • 1 cup milk
  • 1 large egg
  • 2 tbsp vegetable oil
  • 1 cup shredded cheddar cheese

Method
 

  1. Heat the oven to 425°F and grease a 9-by-13-inch baking dish.
  2. Stir the fully cooked chicken, pinto beans, enchilada sauce and corn in the dish and spread the mixture evenly.
  3. Whisk the cornmeal, flour and baking powder, then stir in the milk, egg and oil just until no dry streaks remain.
  4. Spread the thin batter over the chicken mixture and scatter the cheddar across the top.
  5. Bake for 24 to 28 minutes, until the cornbread is set and the filling reaches 165°F.