Chicken Tamale Pie
- 3 cups diced cooked
chicken (about 12 ounces)
- 1 1/2 cups prepared salsa
- One 15-ounce can black
beans, drained and rinsed
- 1 1/2 cups chicken broth
- 1 tablespoon chili powder
- 2 scallions (white and
green parts), sliced
- 3/4 cup cornmeal
- 1 cup shredded sharp
Cheddar cheese
- 1 tablespoon unsalted
butter
- Kosher salt and freshly
ground black pepper
- Sour cream, for serving
1.
Preheat the oven to 400 degrees F.
2.
Heat the chicken, salsa, beans, 1/2 cup of the broth and the
chili powder in a 10-inch cast-iron skillet over medium heat, stirring, until
simmering. Stir in the scallions and remove from the heat.
3.
Meanwhile, combine the cornmeal with the remaining 1 cup broth
and 1 cup water in a medium pan. Bring to a simmer over medium heat, stirring,
until very thick, 5 to 7 minutes. Remove from the heat and stir in the cheese
and butter. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper.
4. Spread
the cornmeal mixture over the filling and bake until cooked through, about 30
minutes. Let stand for 15 minutes. Serve with sour cream. (Food Network) Serves
6.
