Yield: 6
Jess Bentley
@SliceofJess
00:30
Prep
00:35
Cook
01:05
Total Time
Ingredients & Directions
Directions
Chicken Tamale Pie
6
1 teaspoon
salt
1 teaspoon
black pepper
2 tablespoons
chili powder, divided
2 teaspoons
cumin
1 tablespoon
olive oil
1
yellow onion, sliced thin
1
green bell pepper, diced
2
garlic cloves, minced
14.5 oz
canned diced tomatoes with green chilies
8 oz
canned tomato sauce
1 package
Jiffy cornbread mix
1
egg
1/3 cup
milk
1/2 cup
frozen corn
8 oz
sharp cheddar cheese, shredded & divided
- Preheat the oven to 425°F.
- Season the chicken with salt, pepper, 1 tablespoon chili powder, and 1tablespoon cumin.
- Bake for 25 minutes, or until the internal temperature has reached 165°F. Shred with two forks and set aside.
- Add olive oil to a large, oven-proof skillet over medium-high heat and sauté the onion and bell pepper until softened, about 4 minutes.
- Then add the garlic and continue to sauté until fragrant, about 1minute.
- Pour in the diced tomatoes with green chilies, tomato sauce, and season with the remaining chili powder and cumin, and bring to a low simmer.
- Carefully fold the shredded chicken into the sauce, turn off the heat, and set aside.
- Turn the oven down to 375°F.
- Whisk together the cornbread mix, egg, milk, corn, and half of the sharp cheddar in a large bowl.
- Sprinkle the saucy chicken with the remaining cheddar and then evenly spread the cornbread mix on top of the skillet over the filling.
- Bake for 35 - 40 minutes, or until the cornbread has set.
- Remove the tamale pie from the oven and let it sit for at least 10 minutes before serving.
Did you make this recipe? Tag @smfchicken with #smfchickenrecipes
JOIN The FLOCK
Get coupons, recipes, and more
delivered straight to your inbox.
Skillet Chicken Tamale Pie With Cheesy Cornbread
Jess Bentley
@SliceofJess
Yield: 6
00:30
Prep
00:35
Cook
01:05 Total Time
Ingredients
Directions
Chicken Tamale Pie
6
1 teaspoon
salt
1 teaspoon
black pepper
2 tablespoons
chili powder, divided
2 teaspoons
cumin
1 tablespoon
olive oil
1
yellow onion, sliced thin
1
green bell pepper, diced
2
garlic cloves, minced
14.5 oz
canned diced tomatoes with green chilies
8 oz
canned tomato sauce
1 package
Jiffy cornbread mix
1
egg
1/3 cup
milk
1/2 cup
frozen corn
8 oz
sharp cheddar cheese, shredded & divided
- Preheat the oven to 425°F.
- Season the chicken with salt, pepper, 1 tablespoon chili powder, and 1tablespoon cumin.
- Bake for 25 minutes, or until the internal temperature has reached 165°F. Shred with two forks and set aside.
- Add olive oil to a large, oven-proof skillet over medium-high heat and sauté the onion and bell pepper until softened, about 4 minutes.
- Then add the garlic and continue to sauté until fragrant, about 1minute.
- Pour in the diced tomatoes with green chilies, tomato sauce, and season with the remaining chili powder and cumin, and bring to a low simmer.
- Carefully fold the shredded chicken into the sauce, turn off the heat, and set aside.
- Turn the oven down to 375°F.
- Whisk together the cornbread mix, egg, milk, corn, and half of the sharp cheddar in a large bowl.
- Sprinkle the saucy chicken with the remaining cheddar and then evenly spread the cornbread mix on top of the skillet over the filling.
- Bake for 35 - 40 minutes, or until the cornbread has set.
- Remove the tamale pie from the oven and let it sit for at least 10 minutes before serving.
