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Green Chile Chicken Tamale Pie

  • Author: Serene @ House of Yumm
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 1x

Description

This green chile chicken tamale pie is a quick and easy dinner idea! Flavorful chicken with cheese and green chiles with a cornbread ‘crust’. Prepare the chicken ahead of time to make it even quicker! Perfect for a weeknight meal.


Scale

Ingredients

Green Chile Chicken Filling

  • 1 and 1/2 pounds of chicken breast
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground cumin
  • 1/2 cup chopped yellow onion (approximately half a small onion)
  • 4 ounces diced green chiles
  • 2 cups jack cheese

Cornbread Crust

  • 3/4 cup cornmeal
  • 1/4 cup all purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup hot water
  • 2 tablespoons melted butter
  • 1/2 cup corn kernels

Optional Toppings

  • tomatoes
  • green onion
  • cilantro
  • sour cream

Instructions

Green Chile Chicken Filling

  1. In a large skillet heat the olive oil. Add the chicken. Sprinkle with the salt and pepper. Cook about 7 minutes on each side until chicken is fully cooked. Remove from the skillet and place on cutting board.
  2. Add the chopped onion to the skillet and allow to cook for a few minutes until the onion is softened and translucent. Remove from heat.
  3. Shred the chicken and place in a bowl. Add the garlic powder, cumin, cooked onion, green chiles, and 1 cup of the jack cheese. Stir to combine. Set aside.

Cornbread Crust

  1. Preheat oven to 400. Grease 9 inch cast iron skillet with butter or baking spray.
  2. In a medium size mixing bowl add the cornmeal, flour, baking powder and salt. Stir with a fork to combine.
  3. Pour in the hot water and melted butter. Stir until mixed. Fold in the corn kernels.
  4. Pour the batter into the prepared cast iron skillet. Spoon the chicken filling into the center of the skillet on top of the cornbread batter. Leave about a 1/4 of an inch around the edge as a crust. Sprinkle with remaining cheese.
  5. Bake for about 25-28 minutes. Until cheese is melted and the cornbread is cooked through and golden on the edges.
  6. Serve warm and enjoy!