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
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.
Shred the chicken breast leaving in 1/4 of remaining juices. This is easiest using the paddle attachment of a stand mixer.
Mix all other ingredients together with the chicken and place in a 9x13 casserole dish.
Make cornbread according to package instructions.
Pour cornbread over chicken mixture and spread evenly to all edges.
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