Chicken Tamale Pie {Egg-free}

Today is the first day of Fall, my favorite season!  I really love it!!  I love the crispness in the air, the fun fall activities, getting to wear some cooler weather clothes and especially all of the delicious fall treats. . . apples, pumpkins, etc.

Today I am sharing a recipe that isn't necessarily related to fall, but does have some fall colors and has a nice warm cozy comfort food taste to it!  Here is my recipe for Chicken Tamale Pie.  It turned out pretty much how I envisioned it.  This recipe is a little spicy.  If your family doesn't like spicy foods, you can omit the cayenne pepper and use regular canned diced tomatoes in place of the diced tomatoes and green chilies.

If you like this recipe, you may also like Shredded Chicken Tacos (EF, DF, GF).
 

 Cut and topped with olives and green onion.

Fresh out of the oven.

Chicken Tamale Pie

2 split chicken breasts, cooked and shredded

1 can black beans, drained and rinsed

1 can diced tomatoes with green chilies, drained

1 8 oz can tomato sauce

½ t onion powder

½ t garlic powder

½ t freshly ground pepper

½ t salt

3 T chili powder

¼ t cayenne pepper

1 t ground cumin

1 c shredded cheddar cheese or cheddar cheese blend

Cornbread topping:

1 ½ c all-purpose flour

1 ½ c cornmeal

2 T sugar
1 T baking powder

½ t salt

1 ½ c milk

½ c vegetable oil 

Preheat oven to 425°.  In a large bowl, add chicken, beans, tomatoes, tomato sauce and spices stirring until well combined.  Spray the bottom of a 9x10 baking dish with cooking spray.  Add chicken mixture spreading evenly.  Sprinkle with shredded cheese and set aside.

To make the cornbread topping, stir together all ingredients, except for baking powder, until mixed through.  Add baking powder last, mixing until incorporated.  Immediately, pour over chicken and cheese.  Bake for 30-35 minutes or until edges brown and top is golden.  Serve warm.  Topping ideas include: sour cream, green onion, olives, fresh diced tomatoes, etc. 

Serves 8

Dairy-free notes:  I think a non-dairy milk could be substituted in the cornbread.  The cheese in between the chicken mixture and cornbread could also be omitted to make this dish dairy-free.  If anyone tries it, let me know how it turns out.