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Chicken Tamale Pie

Chicken Tamale Pie with Cornbread and Monterey Jack

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We love the layers of textures and flavors in traditional Southwestern tamale pie. Typically, it's a saucy, spiced beef casserole with a cornmeal crust; here, Chef Shanna's swapping out the beef for shredded chicken, then inverting the layers so that a cornbread base soaks up every last drop of sauce. Smoky spices, gooey Monterey Jack, and a tangy cilantro-lime crema round out this family-style favorite.

    Serving size
    2servings
    Prep & cook time
    minutes
    Cooking Skill
    easy
    • Calories 610
    • Protein 45g
    • Total Carb 48g
    • Total Fat 31g

    Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

    Ingredients & Equipment

    What we send

    • boneless skinless chicken breasts
      • 2
      • boneless skinless chicken breasts
    • black beans
      • 1 can
      • black beans
    • romaine heart
      • 1
      • romaine heart
    • cilantro
      • 1/8 ounce
      • cilantro
    • scallions
      • 2
      • scallions
    • lime
      • 1
      • lime
    • tomato purée
      • 1 cup
      • tomato purée
    • ancho chile powder
      • 1/4 teaspoon
      • ancho chile powder
    • ground cumin
      • 3/4 teaspoon
      • ground cumin
    • cornbread
      • 2 ounces
      • cornbread
    • shredded Monterey Jack cheese
      • 2 ounces
      • shredded Monterey Jack cheese
    • sour cream
      • 3 packets
      • sour cream
    • aluminum tin
      • 1
      • aluminum tin

    What You’ll Need

    • olive oil
    • kosher salt
    • black pepper
    • 10" medium pan
    • baking sheet
    • blender or food processor (optional)

    Cooking Steps

    1. Cook chicken

      Cook chicken

      Preheat oven to 450°F. Pat chicken dry with paper towel and season all over with ½ teaspoon salt and pepper as desired. Heat 2 teaspoons olive oil in a medium pan over medium-high heat. When oil is shimmering, add chicken and sear until cooked through and no longer pink, about 6 minutes per side. Transfer chicken to a plate and set aside to rest, reserving pan for Step 3.

    2. Prepare ingredients

      Prepare ingredients

      While chicken cooks, drain and rinse black beans; measure out 1 cup for Step 4 (save remainder for another recipe). Halve romaine heart lengthwise and rinse thoroughly, then thinly slice leaves crosswise, discarding tough stem. Rinse remaining produce. Pick cilantro leaves, discarding stems. Trim and discard scallion roots and thinly slice crosswise on a diagonal, keeping whites and light greens separate from dark greens. Halve lime.

    3. Make enchilada sauce

      Make enchilada sauce

      Return pan from chicken to medium-high heat with ½ tablespoon olive oil. When oil is shimmering, add scallion whites and light greens. Sauté, stirring frequently, until softened, 1-2 minutes. Reduce heat to medium. Add tomato purée and spice mix and simmer, scraping up browned bits from bottom of pan, until fragrant, 2 minutes more. Taste and add salt and pepper; remove pan from heat.

    4. Assemble tamale pie

      Assemble tamale pie

      Once rested, shred chicken using 2 forks or roughly chop, then add to pan with enchilada sauce, along with black beans. Reshape aluminum tin, if bent, and place on a baking sheet. Crumble cornbread into tin, spreading evenly. Spoon over chicken and sauce, then top with Monterey Jack. Transfer sheet to oven and bake until cheese is melted and tamale pie is warmed through, 4-5 minutes.

    5. Make crema and salad

      Make crema and salad

      While tamale pie bakes, in a blender or food processor, combine sour cream, cilantro, juice of ½ lime, ⅛ teaspoon salt, and pepper as desired. Pulse until smooth, then transfer half of lime crema to a large bowl. Add romaine to large bowl with crema and toss to coat.

    6. Plate chicken tamale pie

      Plate chicken tamale pie

      Cut remaining lime into wedges. Divide chicken tamale pie and salad between serving plates. Drizzle remaining lime crema over pie and garnish with scallion dark greens. Serve with lime wedges for squeezing over. Enjoy!

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