Chicken Tamale Pie with Cornbread and Monterey Jack
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Ingredients & Equipment
What we send
- 2boneless skinless chicken breasts
- 1 canblack beans
- 1romaine heart
- 1/8 ouncecilantro
- 1 cuptomato purée
- 2 ouncescornbread
- 2 ouncesshredded Monterey Jack cheese
- 3 packetssour cream
- 18" aluminum tin
- 1/4 teaspoonancho chile powder
- 3/4 teaspoonground cumin
What You’ll Need
- olive oil
- kosher salt
- black pepper
- 10" medium pan
- baking sheet
- blender or food processor (optional)
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.
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.
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.
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.
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.
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!