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Chicken Tamale Pie

Source of Recipe


From "Cooking From the Cupboard" by Jeanne Jones






List of Ingredients



• 2 tsp olive oil
  
• 1/2 cup finely chopped onion
  
• 1 medium clove garlic, peeled and minced
  
• 1 (14-1/2-ounce) can peeled and diced tomatoes, undrained
  
• 1 (15-ounce) can red kidney beans, drained well
  
• 2 tsp chili powder
  
• 1/2 tsp ground cumin
  
• 1/8 tsp cayenne pepper
  
• 1/2 cup frozen corn kernels
  
• 1 skinned and boned roasted chicken breast, diced in 1/2-inch cubes
  
• Optional: 1 Tbsp finely chopped cilantro
  
• Vegetable cooking spray
  
• 1 (8-1/2-ounce) box cornbread mix
  
• 1/2 cup nonfat or lowfat milk
  
• 1 egg, slightly beaten
  
• 1/2 cup shredded lowfat Cheddar cheese
  






Instructions



1. In a large nonstick skillet, heat the olive oil over medium heat. Add the onion and garlic; sauté 5 minutes. (If too dry, add a couple tablespoons of the juice from the tomatoes.) Add the tomatoes with their juice, kidney beans, chili powder, cumin and cayenne. Simmer 5 minutes. Stir in the corn, chicken and cilantro, if using; simmer 5 minutes.
   
   
2. Spray a 9x13-inch baking pan with vegetable cooking spray; spoon the filling into the pan.
   
   
3. Whisk together the cornbread mix, milk and egg. Spoon on top of the filling. (The cornbread topping will not completely cover the filling.) Bake in a preheated 350º F oven 20 minutes. Sprinkle the top with the cheese, and continue baking another 5 minutes. Let sit a few minutes before serving.
   
   Makes 6 to 8 servings.