When it comes to making the ultimate chicken tamale pie, you gotta add a cheesy cornbread topper! Comforting, savory, with crusty edges. YUM!
Serves: 6
Ingredients
FOR THE TAMALE PIE:
6 Chicken Thighs (about 1.5 lbs.)
1 tsp. Salt
1 tsp. Black Pepper
2 tbsp. Chili Powder, divided
2 tsp. Cumin, divided
1 tbsp. Olive Oil
1 Yellow Onion, sliced thin
1 Green Bell Pepper, diced
2 Garlic Cloves, minced
14.5 oz can Diced Tomatoes with Green Chilies
8 oz. Canned Tomato Sauce
1 package Jiffy Cornbread Mix
1 Egg
⅓ cup Milk
½ cup Frozen Corn
8 oz. Shredded Sharp Cheddar, divided
Instructions
Preheat the oven to 425F. Season the chicken with salt, pepper, 1 tablespoon chili powder, and 1 tablespoon cumin. Bake for 25 minutes, or until the internal temperature has reached 165F. Shred with two forks and set aside.
Pour in the diced tomatoes with green chilies, tomato sauce, and season with the remaining chili powder, 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 375F. 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.
Recipe by Slice of Jess at https://sliceofjess.com/skillet-chicken-tamale-pie-with-cheesy-cornbread/