GREEN CHILE CHICKEN TAMALE PIE

GREEN CHILE CHICKEN TAMALE PIE Green Chile Chicken Filling 1 and 1/2 pounds of chicken breast 1 tablespoon olive oil 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon garlic powder 1/4 teaspoon ground cumin 1/2 cup chopped yellow onion (approximately half a small onion) 4 ounces diced green chiles 2 cups jack cheese Cornbread Crust 3/4 cup cornmeal 1/4 cup all purpose flour 1/2 teaspoon baking powder 1/2 teaspoon salt 1 cup hot water 2 tablespoons melted butter 1/2 cup corn kernels Optional Toppings tomatoes green onion cilantro sour cream Green Chile Chicken Filling In a large skillet heat the olive oil. Add the chicken. Sprinkle with the salt and pepper. Cook about 7 minutes on each side until chicken is fully cooked. Remove from the skillet and place on cutting board. Add the chopped onion to the skillet and allow to cook for a few minutes until the onion is softened and translucent. Remove from heat. Shred the chicken and place in a bowl. Add the garlic powder, cumin, cooked onion, green chiles, and 1 cup of the jack cheese. Stir to combine. Set aside. Cornbread Crust Preheat oven to 400. Grease 9 inch cast iron skillet with butter or baking spray. In a medium size mixing bowl add the cornmeal, flour, baking powder and salt. Stir with a fork to combine. Pour in the hot water and melted butter. Stir until mixed. Fold in the corn kernels. Pour the batter into the prepared cast iron skillet. Spoon the chicken filling into the center of the skillet on top of the cornbread batter. Leave about a 1/4 of an inch around the edge as a crust. Sprinkle with remaining cheese. Bake for about 25-28 minutes. Until cheese is melted and the cornbread is cooked through and golden on the edges. Serve warm and enjoy!