Creamy Chicken Tamale Pie Recipe
Introduction
Creamy Chicken Tamale Pie is a comforting and flavorful dish that combines tender shredded chicken with spicy peppers and a cheesy polenta topping. Perfect for weeknight dinners, this recipe brings a delicious twist to classic tamale flavors in an easy-to-make casserole form.
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 ounces) red enchilada sauce
- Salt, to taste
- 1 can black beans, drained
- 1 cup dry polenta
- 1/2 cup cheddar cheese, melted
- 2 tablespoons salted butter
- Salt and black pepper, to taste
Instructions
- Step 1: Preheat your oven to 400°F. In a large Dutch oven, combine the chicken breasts, chopped onions, chopped poblano peppers, chili powder, smoked paprika, ground cumin, and cayenne.
- Step 2: Pour the red enchilada sauce over the chicken mixture. Fill the empty enchilada sauce can with water and pour it into the pot. Season with salt to taste. Place the pot over high heat and cook for 10 minutes, stirring occasionally to combine the ingredients.
- Step 3: Lower the heat to medium and partially cover the pot. Let it cook for 15 minutes until the chicken is fully cooked. Remove the chicken breasts and shred them with two forks, then stir the shredded chicken and the drained black beans back into the pot.
- Step 4: While the chicken cooks, prepare the polenta. Bring 3 cups of water to a low boil in a medium pot. Slowly whisk in the polenta and continue stirring until the mixture becomes thick and soft, about 3 to 5 minutes.
- Step 5: Stir the melted cheddar cheese and salted butter into the polenta. Season with salt and black pepper to your preference. Turn off the heat, cover the pot, and let it sit for 5 minutes to thicken further.
- Step 6: Spoon the creamy polenta evenly over the chicken mixture in the Dutch oven. Transfer to the preheated oven and bake for 20 minutes, or until the top is browned and slightly crisp.
- Step 7: Serve the tamale pie hot, topped with your choice of garnishes such as Greek yogurt or sour cream, sliced avocado, fresh cilantro, and chopped green onions. Enjoy!
Tips & Variations
- For extra heat, add a diced jalapeño along with the poblanos or increase the cayenne pepper slightly.
- Substitute black beans with pinto beans or omit for a bean-free version.
- Use store-bought rotisserie chicken to save time; add it after the sauce simmers.
- Top the finished pie with shredded Monterey Jack for a milder cheese flavor.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or oven until warmed through. The polenta topping may thicken upon reheating—add a splash of milk or broth if needed to loosen it.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this recipe gluten-free?
Yes, this dish is naturally gluten-free as long as you use gluten-free enchilada sauce and polenta, which typically are gluten-free. Always check labels to be sure.
Can I prepare the chicken mixture ahead of time?
Absolutely. You can cook the chicken mixture up to two days in advance and store it in the refrigerator. When ready, warm it slightly, prepare the polenta, assemble, and bake as directed.
PrintCreamy Chicken Tamale Pie Recipe
A delicious and creamy Chicken Tamale Pie featuring tender shredded chicken cooked in a flavorful enchilada sauce with poblano peppers and spices, topped with cheesy buttery polenta, then baked to perfection. This comforting dish combines bold Mexican-inspired flavors with a creamy texture, perfect for a hearty family meal.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Ingredients
Chicken Mixture
- 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 pepper
- 1 can (15 ounces) red enchilada sauce
- Salt, to taste
- 1 can black beans, drained
- Water (equal to the volume of the enchilada sauce can)
Polenta Topping
- 1 cup dry polenta
- 3 cups water
- 1/2 cup cheddar cheese, melted
- 2 tablespoons salted butter
- Salt and black pepper, to taste
Optional Toppings
- Greek yogurt or sour cream
- Avocado slices
- Fresh cilantro
- Chopped green onions
Instructions
- Preheat the oven: Set your oven to 400°F to prepare for baking the tamale pie later.
- Cook the chicken mixture: In a large Dutch oven, combine chicken breasts, chopped onions, chopped poblano peppers, chili powder, smoked paprika, ground cumin, and cayenne pepper. Pour in the red enchilada sauce. Using the empty sauce can, fill it with water and add it over the chicken mixture. Season with salt to taste. Place the pot over high heat and cook for 10 minutes, stirring occasionally to blend flavors.
- Simmer until chicken is cooked: Reduce heat to medium and partially cover the pot. Cook for an additional 15 minutes or until the chicken is fully cooked. Remove chicken breasts and shred them with forks. Return shredded chicken to the pot and stir in the drained black beans, mixing well.
- Prepare the polenta: Meanwhile, bring 3 cups of water to a gentle boil in a medium pot. Gradually whisk in the polenta, stirring continuously until it becomes soft and thick, about 3 to 5 minutes. Stir in melted cheddar cheese and salted butter. Season with salt and black pepper to taste. Turn off the heat and cover the pot, letting the polenta rest for 5 minutes to thicken further.
- Assemble and bake: Spoon the creamy polenta evenly over the chicken mixture in the Dutch oven or baking dish. Place in the preheated oven and bake for 20 minutes, or until the top is golden brown and slightly crisp.
- Serve and garnish: Scoop portions into bowls and garnish with your choice of Greek yogurt or sour cream, avocado slices, fresh cilantro, and chopped green onions. Serve hot and enjoy your creamy Chicken Tamale Pie!
Notes
- You can substitute chicken thighs for breasts if preferred for a juicier texture.
- Adjust cayenne pepper to control the spiciness level.
- For a smoother polenta, stir continuously while cooking.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
- Serve with a side of fresh salad or steamed vegetables for a complete meal.
Keywords: Chicken Tamale Pie, creamy chicken casserole, Mexican casserole, polenta recipe, shredded chicken dish, enchilada sauce recipe
