Believe it or not, school is starting back for lots of folks, and that means the search for quick and easy weeknight meals intensifies – or at least at does at our house. With school, homework, ball practice and more, we’re challenged to fit an ever growing list of tasks and activities into less and less time. I’m always searching for recipes that require little prep and are done quickly. Here’s one to add to your list…
This Chicken Tamale Pie is variation of the classic Tamale Pie. My recipe calls for chicken and I love to use a rotisserie chicken for added flavor, plus it makes it so easy. I also like to use the sweet cornbread mix for the topping; I like the flavor contrast, but you are welcome to use unsweetened if you’re totally against the sweet.
- 1 tablespoon vegetable oil
- 1 small bell pepper, seeded an chopped
- ½ medium onion, chopped
- 3 cups shredded cooked chicken (I used rotisserie chicken)
- 1 (10-ounce) can enchilada sauce
- ½ teaspoon cumin (optional)
- ½ cup salsa
- 1 (about 7-ounce) packet sweet cornbread mix (I used Martha White Sweet Yellow)
- + Ingredients to make the cornbread per the package
- Preheat the oven to 375° F. Heat a 10-inch oven safe skillet (I use cast iron) on the stove-top over medium heat. Add the vegetable oil. Once hot, add the chopped bell pepper and onion. Cook 6 to 8 minutes or until the onions are translucent and just starting to brown. Stir in the chicken, enchilada sauce, cumin - if desired, and salsa. I found that the enchilada sauce that I used needed a little additional flavor, so I added the cumin, but you don't have to. Add additional salt if necessary. Heat through. Remove from heat.
- In another bowl, mix the cornbread mix according to the package instructions. Pour the cornbread batter over the chicken mixture in the skillet and bake for 20 to 25 minutes or until the cornbread is set and golden brown. Serve with additional salsa and sour cream if desired.