One-Pan Chicken Tamale Pie

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Main Dish
One-Pan Chicken Tamale Pie

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Recipe Data

6
Servings
25min
Prep
1hr15min
Total

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Description

All you need is a cast iron skillet to cook a flavorful One-Pan Chicken Tamale Pie. This recipe is the casserole version of an authentic Mexican tamale.

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Servings and Ingredients

Ingredients
Serves 6
QuantityIngredientAdd
1 (1-1/4-lbs.) pkg. Hy-Vee fresh 100% natural boneless skinless chicken breast tenders, cut into 1-inch pieces
½ tsp. Hy-Vee salt
½ tsp. Hy-Vee ground cumin
2 tbsp. Gustare Vita olive oil
¼ c. water
1 Hy-Vee large egg, slightly beaten
1 (8-1/2-oz.) pkg. corn muffin mix
⅓ c. Hy-Vee whole milk
1 tbsp. Hy-Vee 30% less sodium taco seasoning
1 (14.75-oz.) can Hy-Vee cream style golden corn
1 (4-oz.) can Hy-Vee diced green chiles, drained
1 ½ c. shredded Monterey Jack cheese, divided
1 (10-oz.) can Hy-Vee mild tomato base enchilada sauce
Roma tomato, chopped; for garnish
Cotija cheese, crumbled; for garnish
Fresh cilantro, for garnish

Things To Grab

  • Paper towels
  • 12-inch cast iron skillet
  • Meat thermometer
  • Medium bowl
  • Hy-Vee nonstick cooking spray
  • Large bowl
  • Wooden toothpick
  • 2 forks

Directions

  1. Preheat oven to 400 degrees. Pat chicken dry with paper towels; season with salt and cumin.

  2. Heat oil in a 12-inch cast iron skillet over medium heat. Add chicken; cook 3 to 4 minutes or until chicken reaches 165 degrees, stirring frequently. Transfer chicken to a medium bowl; set aside.

  3. Add water to same skillet. Cook, scraping and stirring browned bits from bottom of skillet. Pour water mixture over chicken in bowl. Wipe skillet dry with paper towel. Spray with nonstick spray; set aside.

  4. Stir together egg, corn muffin mix, milk, and taco seasoning in a large bowl just until moistened. Stir in corn and green chiles just until combined. Spread evenly in prepared skillet. Bake 30 minutes or until toothpick inserted near center comes out clean. Meanwhile, shred chicken in bowl using 2 forks.

  5. Pierce top of corn bread several times with tines of fork. Layer with 1/2 cup Monterey Jack cheese, enchilada sauce, shredded chicken mixture, and remaining 1 cup Monterey Jack cheese/ Bake 12 to 15 minutes or until heated through (165 degrees). Let stand 5 minutes before serving. Garnish with tomato, Cotija cheese, and cilantro, if desired.

Nutrition facts

Servings

460 Calories per serving

Amounts Per Serving

  • Total Fat: 21g
  • Cholesterol: 10g
  • Sodium: 1070mg
  • Total Carbohydrates: 35g
  • Protein: 32g

Daily Values

0%
Iron 10%
0%
Calcium 20%
0%
Vitamin D 6%
0%
Potassium 4%