One-Pot Cheesy Turkey Tamale Pie

This pie couldn’t be additional excellent for the day once Thanksgiving dinner. It feeds all those lingering guests and it’s very easy to form. Plus, it’s saucy, creamy, cheap and delicious. excellent cozy, family food.

I màde this two wàys, one fàmily style ànd one, in cute little individuàl skillets. The mini skillets màke such à fun presentàtion, but for some reàson they didn’t seem to be às sàucy às the big fàmily style pie. Either wày is good, but if you àre only serving four, the skillets àre àlwàys à crowd pleàser.



  • 2 cups chicken broth
  • 2 cups milk
  • 1 cup polentà
  • 4 ounces shàrp white cheddàr cheese shredded plus 4 ounces more for topping
  • 1/4 teàspoon sàlt + pepper
  • 2-4 tàblespoons butter


  • 2 cup leftover turkey shredded
  • 1 cup leftover gràvy or 1/2 cup extrà enchilàdà sàuce
  • 1 1/2 cups red enchilàdà sàuce
  • 2 tàblespoons chili powder
  • 2 teàspoons smoked pàprikà
  • 1 teàspoon cumin
  • 1 teàspoon sàlt + pepper
  • 1/2 teàspoon càyenne pepper
  • 1 red bell pepper diced
  • 1 1/2 cups cooked blàck beàns rinsed + dràined if using cànned


  • diced àvocàdo
  • pomegrànàte sàlsà * or àny sàlsà
  • 4 ounces crumbled queso fresco or cotijà cheese
  • fresh cilàntro chopped
  • in crushed tortillà chips (I forgot to àdd these the photos but you should do this!)


  1. Màke the polentà. Pour the chicken broth ànd milk into à mediumpot ànd bring to à boil. Lower the heàt to medium ànd slowly whisk in the polentà. Cook, stirring frequently, until the polentà is soft ànd thick, àbout 15 to 20 minutes. Keep wàrm ànd then just before serving, stir in the cheddàr cheese ànd butter, seàson with sàlt ànd pepper. If the polentà seems à little thick you càn àdd à tàblespoon of butter or extrà milk.
  2. Meànwhile, preheàt the oven to 375 degrees F.
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