creamy chicken tamale pie

 

This was a great tamale pie.  I adjusted the "tamale part" by using ground maize instead of polenta and it was great!

creamy chicken tamale pie (adapted from Half Baked Harvest)

2 pounds chicken breasts

2 yellow onions, chopped

2 poblano peppers, seeded and chopped

2 tablespoons chili powder

2 teaspoons smoked paprika

1 teaspoon ground cumin

1/2 teaspoon cayenne

1 (15 ounce) can red enchilada sauce (I used a bottle of Bettergoods roasted red enchilada sauce)

salt

1 can black beans, drained

1 cup dry polenta (I used ground maize and just combined with some water to make a nice consistency.  I did not cook it with water as this recipe says to so if you are using polenta.)

1/2 cup cheddar cheese

2 tablespoons salted butter (I omitted because I used maize)

salt and black pepper

Preheat the oven to 400 degrees.

In a large Dutch oven, combine the chicken, onions, peppers, chili powder, paprika, cumin and cayenne.  Pour over the enchilada sauce.  Fill the can with water and pour it over the chicken.  Season with salt.  Set over high heat and cook 10 minutes, stirring occasionally.  Stir to combine.

Reduce heat to medium, partially cover, and cook for 15 minutes, until the chicken is cooked through.  Shred the chicken.  Stir in the black beans.

Meanwhile, make the polenta.  In a medium pot, bring 3 cups of water to a low boil, then whisk in the polenta, stirring until the polenta is soft and thick, 3-5 minutes.  Stir in the cheese, butter and season with salt and pepper.  Turn the heat off, cover the pot, and let the polenta sit 5 minutes.

Spoon the polenta over the chicken.  Bake 20 minutes, until browned on top.

Scoop into bowls.  Top, as desired- sour cream, avocado, cilantro, green onions, etc.