Chicken Tamale Pie
A delicious and hearty casserole featuring flavorful spiced chicken and chiles topped with a golden cornbread crust, perfect for a comforting dinner.
20 min
Prep
50 min
Cook
4
Serves
560
Calories
Macros · per serving
34g protein
56g carbs
23g fat
Ingredients
For 4 servings
- 500 g chicken breast
- 2 tbsp olive oil
- 1 onion
- 1 green bell pepper
- 1 red bell pepper
- 2 cloves garlic
- 1 tsp ground cumin
- 1 tsp chili powder
- 400 g canned diced tomatoes
- 100 g canned green chiles
- 1 tsp salt
- 0.5 tsp black pepper
- 100 g cheddar cheese
- 150 g cornmeal
- 100 g all-purpose flour
- 1 tbsp baking powder
- 250 ml milk
- 1 egg
- 1 tbsp sugar
Instructions
- 1
Preheat the oven to 180°C (350°F).
- 2
Dice the chicken breast into small pieces. Dice the onion and bell peppers. Mince the garlic.
- 3
Heat olive oil in a large skillet over medium heat. Add chicken, onion, bell peppers, and garlic. Cook until chicken is no longer pink, about 8-10 minutes.
- 4
Stir in cumin, chili powder, salt, and black pepper. Add canned diced tomatoes and green chiles. Simmer for 10 minutes until thickened.
- 5
Pour the chicken mixture into a greased baking dish. Sprinkle with cheddar cheese.
- 6
In a bowl, mix cornmeal, all-purpose flour, sugar, and baking powder. Stir in milk and beaten egg until smooth.
- 7
Pour cornmeal mixture over the chicken filling in the baking dish, spreading evenly.
- 8
Bake in the preheated oven for 30-35 minutes until the cornbread topping is golden and cooked through.
- 9
Let cool for a few minutes before serving.
Cook it this week.
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