All the great flavor of tamales without the hours of labor! A great weeknight dinner.
Preheat oven to 350 F.
In a large skillet over medium-high heat, add chicken, chili powder, cumin, enchilada sauce, beans and stock. Stir together and simmer until the mixture thickens, about 10 minutes. Taste for seasoning and add salt and pepper as necessary.
Spray a 9 or 10-inch pie pan with cooking spray. Lay half of the sliced polenta in the dish. Top with the chicken and bean mixture. Top with 1/2 of the cheese, then the remaining polenta. Add remaining 1/2 of the cheese over the top.
Bake for 30-35 minutes, until sauce is bubbling and cheese is beginning to brown. Remove pan from oven. Sprinkle cilantro on top. Allow pie to cool for at least 5 minutes before slicing and serving. Enjoy!
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This was excellent! It would be equally good with pork, shredded or ground beef. I had a rotisserie chicken I needed to use and had all of the other ingredients on hand except the polenta. It was so easy and tasty. I used a round casserole dish to make this instead of a pie pan…it made a lot! Thanks for the great recipe Marie!
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