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Easy Chicken Tamale Pie
Easy Chicken Tamale Pie
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Savory chicken, beans, olives, corn, and poblano peppers baked with cornbread topping in a delicious tamale pie.
Ingredients:
  • 2 (8.5 ounce) boxes cornbread mix (such as Jiffy®)
  • 0.66666668653488 cup milk
  • 2 large eggs
  • 1 teaspoon olive oil
  • 1 cup chopped white onion
  • 2 pounds ground chicken
  • 1 cup chopped roasted poblano peppers
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 clove garlic, diced
  • 1 (15 ounce) can diced tomatoes
  • 1 (15 ounce) can whole kernel corn, drained
  • 2 cups canned pinto beans, drained and rinsed
  • 1 cup chopped black olives
  • 0.5 cup enchilada sauce
Instructions:
  • Preheat the oven to a toasty 400 degrees F (200 degrees C).
  • Combine the cornbread mix, milk, and eggs in a bowl until just combined; the batter will be slightly lumpy. Set aside.
  • In a large skillet over medium heat, saute onion in oil for about 1 minute. Add chicken, poblano peppers, chili powder, cumin, and garlic. Cook and stir until chicken is crumbly and browned, about 5-7 minutes.
  • Combine diced tomatoes, corn, pinto beans, olives, and enchilada sauce in a pot and heat through for 3 to 5 minutes. Transfer the mixture into a 9x13-inch pan and top with cornbread batter.
  • Bake until cornbread topping is beautifully golden brown, for approximately 25 minutes in the oven.

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