Easy Chicken Tamale Pie
Description
A chunky chicken filling loaded with beans, olives, corn, and poblano peppers is baked underneath a cornbread topping in this easy chicken tamale pie.
Ingredients
•
2 (8 1/2 ounce) boxes cornbread mix (such as Jiffy®)
•
2/3 cup milk
•
2 large eggs
•
1 teaspoon olive oil
•
1 cup chopped white onion
•
2 pounds ground chicken
•
1 cup chopped roasted poblano peppers
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2 tablespoons chili powder
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1 tablespoon ground cumin
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1 clove garlic, diced
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1 (15 ounce) can diced tomatoes
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1 (15 ounce) can whole kernel corn, drained
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2 cups canned pinto beans, drained and rinsed
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1 cup chopped black olives
•
1/2 cup enchilada sauce
Directions
1
Preheat the oven to 400 degrees F (200 degrees C).
2
Stir cornbread mix, milk, and eggs together in a bowl; batter will be slightly lumpy. Set aside.
3
Heat oil in a large skillet over medium heat. Add onion and saute for about 1 minute. Add chicken, poblano peppers, chili powder, cumin, and garlic. Cook and stir until chicken is crumbly and browned, 5 to 7 minutes.
4
Add diced tomatoes, corn, pinto beans, olives, and enchilada sauce; cook until heated through, 3 to 5 minutes. Pour mixture into a 9x13-inch pan and spoon cornbread batter over the top.
5
Bake in the oven until cornbread topping is golden brown, about 25 minutes.