Easy Chicken Tamale Pie

An easy and fairly quick chicken tamale pie. It should disappear faster than you can make it. Cut and serve topped with shredded Cheddar cheese and sour cream if desired.

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

Ingredients

• 2 large eggs
• ⅔ cup milk
• 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
• ½ 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.