I stole this recipe for Easy Chicken Tamale Pie from a cookbook called Taste of Home: Make It! Take it who stole it from Peter Halferty from Corpus Christi, TX. The slow cooker does all the work for you in this tasty recipe. Chicken in browned in a skillet, then added to a sprayed slow cooker. Canned black beans, corn and diced tomatoes are mixed in next. Then enchilada sauce, green onions, chili powder, salt and pepper are added in. After cooking for several hours, boxed cornbread mix is combined with eggs and spooned over the mixture. Once the cornbread mixture is cooked, shredded cheese is sprinkled on top and cooked until melted. Using chicken instead of beef is a healthier twist on traditional tamale pie.

Did you know? Tamale pie is a Southwestern casserole dish. It is prepared with cornmeal crust and ingredients typically used in tamales. It has been described as a comfort food. The dish may have originated in Texas in the early 1900s.³ (see more trivia in the Trivia tab)

For this recipe you will need: 1 lb ground chicken, 1 tsp cumin, 1 tsp chili powder, ½ tsp salt, ¼ tsp pepper, 1 can (15 oz) black beans, 1 can (14.5 oz) diced tomatoes, 1 can (11 oz) corn, 1 can (10 oz) enchilada sauce, 2 green onions, ¼ cup minced cilantro, 1 package (8 ½ oz) cornbread/muffin mix, 2 large eggs and 1 cup shredded Mexican cheese blend.

Drain the beans and corn, set aside.

In a large skillet, cook chicken over medium heat 6-8 minutes or until no longer pink, breaking into crumbles. (I use chicken breasts instead of ground chicken.) Then transfer the chicken to a sprayed slow cooker.

Mix the seasonings with the enchilada sauce.

Next, add the beans, tomatoes, corn, enchilada sauce, green onions and cilantro to the slow cooker.

Stir well to combine.

Cook covered on LOW 6-8 hours or until heated through. If using chicken breasts, shred the chicken at this time.

In a small bowl, combine muffin mix and eggs; then spoon over chicken mixture. Cook, covered on LOW 1 to 1 ½ hours or until toothpick inserted in center comes out clean. Next sprinkle with cheese; let stand, covered, 5 minutes.

Scoop out and serve.

If you liked the recipe for Easy Chicken Tamale Pie you can try the more traditional recipe Tamale Pie.

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Easy Chicken Tamale Pie

The slow cooker does all the work for you in this tasty recipe. Chicken in browned in a skillet, then added to a sprayed slow cooker. Canned black beans, corn and diced tomatoes are mixed in next. Then enchilada sauce, green onions, chili powder, salt and pepper are added in. After cooking for several hours, boxed cornbread mix is combined with eggs and spooned over the mixture. Once the cornbread mixture is cooked, shredded cheese is sprinkled on top and cooked until melted.

Course Entree

Prep Time 20 minutes

Cook Time 7 hours

Servings 8 people

Ingredients

• 1 lb ground chicken
• 1 tsp cumin
• 1 tsp chili powder
• ½ tsp salt
• ¼ tsp pepper
• 1 can (15 oz) black beans, rinsed and drained
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 can (11 oz) corn, drained
• 1 can (10 oz) enchilada sauce
• 2 green onions chopped
• ¼ cup minced cilantro
• 1 package 8 ½ oz cornbread/muffin mix
• 2 large eggs lightly beaten
• 1 cup shredded Mexican cheese blend
• Sour cream / Salsa

Instructions

1. In a large skillet, cook chicken over medium heat 6-8 minutes or until no longer pink, breaking into crumbles. Stir in seasonings.
2. Transfer to a 4 qt slow cooker. Stir in beans, tomatoes, corn, enchilada sauce, green onions and cilantro. Cook covered on LOW 6-8 hours or until heated through.
3. In a small bowl, combine muffin mix and eggs; spoon over chicken mixture. Cook, covered on LOW 1 to 1 ½ hours or until toothpick inserted in center comes out clean.
4. Sprinkle with cheese; let stand, covered, 5 minutes. Serve with toppings.

Recipe Notes

I substitute chicken breasts for the ground chicken. Shred the chicken before adding the cornbread mixture.