Creamy Chicken Tamale Pie.

My family’s favorite quick and easy all-in-one tamale pie. This one-pot recipe is perfect for chilly winter nights. Season the chicken with my homemade chili spice mix, then simmer with onions, poblano peppers, and red enchilada sauce. Top with a layer of creamy polenta and a handful of cheese, then bake! Just scoop into bowls and add your favorite toppings. Yum!

I always think of tamales in December. When my cousins and I were growing up, my Aunt Katie would pick up hot tamales during the holidays, and they became one of those special Christmas traditions we all looked forward to.

After she passed, I found myself wanting to keep little pieces of her alive through the recipes she loved. Last year, I shared her Christmas Puppy Chow. I’ve made her White Lasagna so many times. And while she didn’t make tamales herself (they’re truly a labor of love!), this cozy tamale pie reminds me of the warm, comforting tamales she’d bring every Christmas.

This version comes together so much faster than traditional tamales, and it’s mostly made in one pot. And that creamy polenta topping? Ah, that’s the best part. So delicious!

The Details

Ingredients

• chicken breasts
• yellow onions
• poblano peppers
• chili powder
• smoked paprika
• cumin
• cayenne pepper
• enchilada sauce
• black beans
• dry polenta
• melty cheddar cheese
• salted butter
• cilantro

Kitchen Tools

For this tamale pie, you will need an oven safe skillet or brasier. And a medium pot to cook the polenta.

The Steps

Step 1: the chicken tamale filling

In a skillet with sides, combine the chicken, onions, and peppers. Add the chili powder, paprika, cumin, and cayenne.
Pour in one can of red enchilada sauce, then fill the empty can with water and add that too. Season well with salt and pepper.
Place the skillet over medium-high heat and simmer until the chicken is cooked through and easily shreds with a fork. The timing will depend on the size of your chicken breasts, but about twenty minutes usually does the trick.

Step 2: make the polenta

While the chicken is cooking, make the polenta. Bring a few cups of water to a boil, then whisk in the dry yellow polenta. Continue whisking until the mixture thickens, just a few minutes.
Add the cheese and butter, then cover to steam and finish cooking.

Step 3: shred the chicken

Once cooked, use two forks to shred the chicken into the tamale sauce.
Stir in the black beans and cilantro.

Step 4: assemble and bake

Spoon the warm polenta over the tamale filling.
Transfer the skillet to the oven and bake until the polenta sets and forms a light crust over the filling.

To Serve

Serve this tamale pie straight from the baking dish. Dish it up just like chili and load on all your favorite toppings.
I love a dollop of plain Greek yogurt, cilantro, green onions, and a pinch of sea salt. Avocado is another great addition!

Looking for other easy dinners with a little kick? Here are a few ideas: 

Chili Cornbread Casserole

Creamy White Chicken Chili

Healthy Slow Cooker Turkey and White Bean Chili

Healthy Slow Cooker Chipotle Bean Chili

One Skillet Saucy Chicken Tortilla Enchilada Rice Bake

Healthy Chipotle Chicken Sweet Potato Skins

Slow Cooker Chipotle Chicken Tortilla Soup with Salty Lime Chips

Crockpot Chipotle Queso Chicken Chili

Lastly, if you make this Creamy Chicken Tamale Pie, be sure to leave a comment and/or give this recipe a rating! Above all, I love hearing from you and always do my best to respond to each and every comment. If you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!