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White Chicken Chili Tamale Pie
This twist on classic tamale pie combines the flavors of white chicken chili in a comforting and satisfying dish that will become a family favorite!
Ingredients:
– 2 cups shredded cooked chicken
– 1 can (14.5 oz) white beans, drained and rinsed
– 1 can (4 oz) diced green chilies
– 1 cup frozen corn
– 1 tsp ground cumin
– 1/2 tsp chili powder
– 1/2 cup sour cream
– 1 cup shredded Monterey Jack cheese
– 1 can (8.5 oz) cornbread mix
– 1/3 cup milk
– 1 egg
Directions:
1. Preheat oven to 375°F (190°C) and grease a 9-inch pie dish.
2. In a large bowl, combine shredded chicken, white beans, green chilies, corn, cumin, chili powder, sour cream, and 1/2 cup of shredded cheese. Mix well.
3. Spread the chicken chili mixture evenly in the prepared pie dish.
4. In another bowl, prepare the cornbread mix according to package instructions by combining the mix with milk and egg. Stir until just combined.
5. Gently spread the cornbread batter over the chicken chili mixture in the pie dish.
6. Sprinkle the remaining 1/2 cup of shredded cheese on top of the cornbread layer.
7. Bake in the preheated oven for 25-30 minutes or until the cornbread is cooked through and golden brown.
8. Let it cool slightly before serving. Enjoy this delicious White Chicken Chili Tamale Pie!
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes | Calories: ~380 per serving | Servings: 6 | Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days.