Polenta Tamale Pie

• 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

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!

chicken breasts, chili powder, cumin, red enchilada sauce, pinto beans, chicken, salt, polenta, pepper, cilantro

Taken from tastykitchen.com/recipes/main-courses/polenta-tamale-pie/ (may not work)