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Rachel Kim

Cornbread Chicken Tamale Pie

Print 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.