Dairy Free Tamale Pie

Mmmm. Couldn't stop eating it!

Serves 4; Prep 20 min; Cook ~25 min

Tools Needed:
casserole dish or iron cast skillet

Ingredients:
~2 cups cooked shredded chicken
4 oz can slicd or chopped olives
1 small onion, chopped
1 garlic clove, minced
3-4 cups stewed tomatoes, chopped
1 cup whole kernel corn
3/4 tsp ground cumin
3/4 tsp oregano
1/2 tsp garlic powder
1/2 tsp sea salt
1 cup yellow cornmeal
1/4 cup chicken stock (or extra juices from cooking veggies)
1-4 oz can diced green chilis
1 egg
1 tb olive oil or coconut oil

Simmer onion and garlic in olive oil for a few minutes.  Add spices, tomatoes, corn, olives, and chicken, and mix in.  Cook for about 5 more minutes. Strain out most of extra liquid.  Put in oven safe dish.

In a bowl, lightly beat together egg and chicken stock or extra liquid from chicken mixture.  Stir in chili and cornbread mix.  Pour cornbread mixture over chicken and vegetables, and spread evenly.  Bake, uncovered, in a 375 degree oven until cornbread topping is golden brown, 20-30 minutes.  Scoop out and serve.

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