Gluten-Free Green Chile Chicken Tamale Pie

Instructions

1. 1Preheat your oven to 190°C.
2. 2Place a 30.48 cm skillet over medium-high heat. Add the about 450 g ground chicken and cook, breaking it apart with a spoon, until it is no longer pink, about 5-7 minutes. Drain off any excess fat.
3. 3Add the 1/2 medium onion, chopped, and the 2 cloves garlic, minced, to the skillet with the chicken. Cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes.
4. 4Stir in the 1 (about 113 g) can green chiles, 1 cup chicken broth, 1 tsp chili powder, 1/2 tsp cumin, and 1/2 tsp salt. Bring the mixture to a simmer, then reduce the heat to low and cook for 10 minutes, allowing the flavors to meld.
5. 5In a separate bowl, combine the 1 package gluten-free cornbread mix with the 1 egg and 1/2 cup milk. Stir until just combined; do not overmix.
6. 6Pour the chicken and green chile mixture into a greased 22.86 cm baking dish, spreading it evenly.
7. 7Carefully pour the cornbread batter over the chicken mixture, spreading it gently to cover the entire surface.
8. 8Sprinkle the 1 cup cheddar cheese evenly over the top of the cornbread batter.
9. 9Bake for 30-35 minutes, or until the cornbread topping is golden brown and a toothpick inserted into the center comes out clean.

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