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Salsa verde chicken tamale pie

Lisa Fain
  • minutes
  • Serves 8

INGREDIENTS

1

whole chicken

1/2

medium yellow onion, peeled

2 cloves

garlic, peeled

1 tbsp

kosher salt

1/2 tbsp

black pepper

1 tsp

ground cumin

cayenne

1

bay leaf

1 lb

tomatillos

2

jalapeños, cut in half

1/4

medium yellow onion, peeled

4 cloves

garlic, peeled

1/2 cup

cilantro

1/2 tsp

ground cumin

1/2 tsp

Kosher salt

2 tbsp

unsalted butter

1/4

medium yellow onion, diced

1

jalapeño, seeded and diced

1 cup

yellow corn kernels, fresh or frozen

1 clove

garlic, minced

1 tsp

ground cumin

cayenne

4 cups

shredded cooked chicken

1/4 cup

chopped cilantro

2 cups

salsa verde

2 tbsp

lime juice

Kosher salt

1 cup

yellow cornmeal

2 cups

chicken broth

4 oz

shredded Monterey Jack

Guacamole, for serving