Chicken Tamale Pie

By lorik

Makes 6 servings (one 10-inch pie)
Total time: 1 hour

Ingredients

• PULSE:
• 3 cups chopped fresh tomatoes, divided
• 1/2 cup diced onion
• 2 cloves garlic, smashed
• HEAT:
• 1 Tbsp. olive oil
• 2 Tbsp. chili powder
• 1 Tbsp. all-purpose flour
• 2 tsp. ground cumin
• 1 cup low-sodium chicken broth
• 2 cups shredded cooked chicken
• Salt and black pepper to taste
• COMBINE:
• 3/4 cup yellow cornmeal
• 1/2 cup all-purpose flour
• 1 1/2 tsp. each baking powder and sugar
• 1 tsp. table salt
• 3/4 cup buttermilk
• 2 Tbsp. unsalted butter, melted
• 1 egg
• 1 cup frozen corn kernels, thawed
• 1 can diced green chiles (4.5 oz.), drained
• 1 Tbsp. unsalted butter
• 2 cups shredded Colby Jack cheese

Details

Adapted from cuisineathome.com

Preparation

Step 1

Preheat oven to 425°. Place a 10-inch cast-iron skillet on a baking sheet and transfer to the oven.

Pulse 2 cups tomatoes, onion, and garlic in a food processor until nearly
puréed.

Heat oil in a saucepan over medium. Stir in chili powder, 1 Tbsp. flour, and cumin; cook 1 minute. Whisk in broth and tomato mixture; bring to a boil. Reduce heat to medium-low and simmer sauce until thickened, 10 minutes, stirring occasionally. Season sauce with salt and pepper, then cool. Reserve 1/2 cup sauce, then stir in chicken and remaining 1 cup tomatoes.

Combine cornmeal, 1/2 cup flour, baking powder, sugar, and 1 tsp. salt. Whisk together buttermilk, melted butter, and egg. Fold in dry ingredients just until combined, then stir in corn and green chiles.

Melt 1 Tbsp. butter in preheated skillet; carefully pour in batter and bake 20 minutes. Poke holes in cornbread, spread reserved 1/2 cup sauce over top, then top with chicken mixture. Sprinkle cheese over top and bake pie until cheese melts, 10 minutes.

Per serving: 479 cal; 22g total fat (12g sat); 122mg chol; 936mg sodium; 39g carb; 3g fiber; 30g protein