Chicken Tamale Pie (Food Network Kitchens) |
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Prep Time: 5 Minutes Cook Time: 40 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Ingredients:
3 cups diced cooked chicken (about 12 ounces) |
1 1/2 cups prepared salsa |
one 15-ounce can black beans, drained and rinsed |
1 1/2 cups chicken broth |
1 tablespoon chili powder |
2 scallions (white and green parts), sliced |
3/4 cup cornmeal |
1 cup shredded sharp cheddar cheese |
1 tablespoon unsalted butter |
kosher salt and freshly ground black pepper |
sour cream, for serving |
Directions:
1. Preheat the oven to 400 degrees F.
2. Heat the chicken, salsa, beans, 1/2 cup of the broth and the chili powder in a 10-inch cast-iron skillet over medium heat, stirring, until simmering. Stir in the scallions and remove from the heat.
3. Meanwhile, combine the cornmeal with the remaining 1 cup broth and 1 cup water in a medium pan. Bring to a simmer over medium heat, stirring, until very thick, 5 to 7 minutes. Remove from the heat and stir in the cheese and butter. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper.
4. Spread the cornmeal mixture over the filling and bake until cooked through, about 30 minutes. Let stand for 15 minutes. Serve with sour cream.
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