Polenta Tamale Pie Recipe

Name: Polenta Tamale Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound Cooked And Shredded Chicken Breasts; 3/4 Tablespoons Chili Powder; 1- 1/2 teaspoon Cumin; 1 can (14 Oz. Can) Red Enchilada Sauce; 1 can (14 Oz. Can) Refried Pinto Beans; 3/4 cups Chicken Stock; Salt And Pepper, to taste; 1 pound Roll Of Prepared Polenta, Sliced Into Thin Rounds; 1 cup Shredded Pepper Jack Cheese; 1 bunch Cilantro, Roughly Chopped

Servings: persons

1
Preheat oven to 350 F.
2
In a large skillet over medium-high heat, add chicken, chili powder, cumin, enchilada sauce, beans and stock.
3
Stir together and simmer until the mixture thickens, about 10 minutes.
4
Taste for seasoning and add salt and pepper as necessary.
5
Spray a 9 or 10-inch pie pan with cooking spray.
6
Lay half of the sliced polenta in the dish.
7
Top with the chicken and bean mixture.
8
Top with 1/2 of the cheese, then the remaining polenta.
9
Add remaining 1/2 of the cheese over the top.
10
Bake for 30-35 minutes, until sauce is bubbling and cheese is beginning to brown.
11
Remove pan from oven.
12
Sprinkle cilantro on top.
13
Allow pie to cool for at least 5 minutes before slicing and serving.
14
Enjoy!

601

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 pound Cooked And Shredded Chicken Breasts, 3/4 Tablespoons Chili Powder, 1- 1/2 teaspoon Cumin, 1 can (14 Oz. Can) Red Enchilada Sauce, and more.

Yes, Polenta Tamale Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Polenta Tamale Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions