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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.