Easy Chicken Tamale Pie

A chunky chicken filling loaded with beans, olives, corn, and poblano peppers is baked underneath a cornbread topping in this easy chicken tamale pie.

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 385 Calories

Ingredients

• 2 large eggs
• 1 (15 ounce) can whole kernel corn, drained
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon olive oil
• 2 pounds ground chicken
• 2 (8.5 ounce) boxes cornbread mix (such as Jiffy®)
• 1 cup chopped white onion
• 1 cup chopped roasted poblano peppers
• 1 clove garlic, diced
• 1 (15 ounce) can diced tomatoes
• 2 cups canned pinto beans, drained and rinsed
• 1 cup chopped black olives
• 0.66666668653488 cup milk
• 0.5 cup enchilada sauce

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C).

Step 2

Stir cornbread mix, milk, and eggs together in a bowl; batter will be slightly lumpy. Set aside.

Step 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.

Step 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.

Step 5

Bake in the oven until cornbread topping is golden brown, about 25 minutes.