Creamy Chicken Tamale Pie
Chili-spiced chicken, enchilada sauce, creamy polenta, and melty cheese baked into the most comforting Chicken Tamale Pie. So delicious!
Servings: 6
Calories: 431kcal
Ingredients
- 2 pounds chicken breasts
- 2 yellow onions, chopped
- 2 poblano peppers, seeded, and chopped
- 2 tablespoons chili powder
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne
- 1 can (15 ounce) red enchilada sauce
- salt
- 1 can black beans drained
- 1 cup dry polenta
- 1/2 cup cheddar cheese, melted
- 2 tablespoons salted butter
- salt and black pepper
Instructions
- 1. Preheat the oven to 400°F.2. In a large Dutch oven, combine the chicken, onions, peppers, chili powder, paprika, cumin, and cayenne. Pour over the enchilada sauce. Fill the can with water and pour it over the chicken. Season with salt. Set over high heat and cook 10 minutes, stirring occasionally. Stir to combine.3. Reduce the heat to medium, partially cover, and cook for 15 minutes, until the chicken is cooked through. Shred the chicken. Stir in the black beans.4. Meanwhile, make the polenta. In a medium pot, bring 3 cups of water to a low boil, then whisk in the polenta, stirring until the polenta is soft and thick, about 3-5 minutes. Stir in the cheese, butter, and season with salt and pepper. Turn the heat off, cover the pot, and let the polenta sit 5 minutes.5. Spoon the polenta over the chicken. Bake 20 minutes, until browned on top. 6. Scoop into bowls. Top, as desired. I like Greek yogurt/sour cream, avocado, cilantro, and green onions. Eat and enjoy!
Nutrition
Calories: 431kcal
