Sunday, December 27, 2015
Chicken & Black Bean Tamale Pie
Tamale pie. Creamy cornbread, flavorful Mexican spices, bubbling cheese, and fresh cilantro. This is comfort. It's also pretty simple to throw together... AND if you happened to have turkey for your holiday celebration you could easily swap it out for the chicken below and cut back on a step (I love re-purposing leftovers into a new, fun dish).
1 box corn muffin mix (such as Jiffy)1/3 cup milk
1 can cream-style corn
1 (4oz) can of green chilies
2 tbsp chili powder, divided
2 tsp cumin, divided
2 tsp garlic powder, divided
1 tsp each, salt & pepper, divided
1/4 tsp red pepper flakes
1 can black beans, rinsed & drained
1 1/2 cups shredded chicken (you can use leftovers or a rotisserie chicken)
2 tbsp cream cheese, softened (optional)
1/4 cup red or green onion, diced
1/2 cup cheddar cheese
1 can red enchilada sauce (or use this homemade version found here).
chopped cilantro for garnish
Preheat oven to 400°.
In a medium size mixing bowl, stir together first four ingredients. Add in 1 tbsp of the chili powder and 1 tsp each of the cumin & garlic powder, and 1/2 tsp each of the salt and pepper. Pour mixture into a round pie dish (coated with spray).
Bake for 25-30 minutes, or until lightly golden and cooked through.
While corn mixture is cooking, stir together black beans, chicken, cream cheese, remaining spices + red pepper flakes, and onion.
Pull out corn mixture and pierce with fork (the texture will be a little mushy like a tamale). Pour enchilada sauce over the mixture, layer the bean & chicken mixture over the top, sprinkle with cheese.
Bake for about 15 minutes or until cheese melts. Remove from oven and let sit for 10 minutes. Garnish with fresh cilantro and cut into 8 pieces. Serve with a side salad and some tortilla chips. Yum!