Baked cornbread chicken tamale pie

Raise your hand if you love comfort food? ✋🏼

This recipe is full of comfort AND protein. Great for a cozy winter night.

INGREDIENTS:

  • 3 Lbs boneless, skinless, chicken breast

  • 1 cup chicken stock

  • 2-3 ears of corn (cut off the cob)

  • 1 can black beans (rinsed and drained)

  • 1 yellow bell pepper

  • 1 red bell pepper

  • 2 jalapeños

  • 1 tsp paprika

  • 1 tsp cumin

  • 1 7 ounce can chipotle sauce

  • 1 15 Oz can red enchilada sauce

  • 1 bunch green onions, diced

  • 2 Tbsp chopped cilantro

  • 1/2 cup shredded cheddar cheese

  • 1 box cornbread mix (I use gluten free from Open Nature

DIRECTIONS: WATCH THE VIDEO

  1. Cook chicken in instant pot by adding chicken broth and cooking on high pressure for 10 min. Allow instant pot to naturally release pressure for 5 min. Then manually release.

  2. Shred the chicken breast leaving in 1/4 of remaining juices. This is easiest using the paddle attachment of a stand mixer.

  3. Mix all other ingredients together with the chicken and place in a 9x13 casserole dish.

  4. Make cornbread according to package instructions.

  5. Pour cornbread over chicken mixture and spread evenly to all edges.

  6. Bake in a 375° oven for 35-40 min or until cornbread is cooked through and browning.

Macros per serving (makes 10 servings):

Protein: 39g
Carbohydrates: 59g
Fat: 11g

Created by: Maggie Shaffer, Black Iron Nutrition Coach

RecipesAshley Beaverchicken, macro friendly, macros, Recipe, easy recipes, meal prep, MaggieComment