Chicken Tamale Pie
This Chicken Tamale Pie is loaded with spicy chicken and vegetables; with a cornmeal topping that soaks up all the flavors.
It’s incredible how well this recipe turned out! The juices of the veggies, spices, savory tomato sauce and seasoned chicken created the ULTIMATE delicious meal. What I really loved in making this tamale pie was the chicken stayed really juicy throughout the baking.
You’ll be blown away by how amazing the smells and flavors are!
This recipe works well for a week-night recipe or for a weekend gathering.
Would you like to make this dish vegan? Exclude the chicken and leave it just with veggies, beans and maybe add more veggies, like zucchini, yellow squash or any other favorite you have. This dish is so versatile, you can omit or include the ingredients you want or have.
You don’t want to make your tamale pie with chicken? No worries! You also can make it with ground beef or turkey.
My friend, you’re the owner of your kitchen and you know better than anyone what works best for you! So, go for it!!
These are the ingredients I used to make Chicken Tamale Pie
- 1 lb chicken thighs (boneless and skinless)
- Crushed tomatoes
- Pinto beans (can)
- Onion
- Green pepper
- Garlic cloves
- Corn (frozen) but fresh will go good as well!
- Cumin, dry oregano, chili powder, fresh thyme, cilantro
- ground corn meal
- Vegan Mozzarella ( you can change it by regular Mozzarella or Monterey Jack cheese
It is very easy and simple to assemble the tamale. Check it out below!
TIPS
If you want to add more of that spicy flavor to this recipe, add 1 jalapeño chile, stemmed, seeded, and minced.
I recommend to season the meat , prior the preparation of this recipe. This will help to draw out the protein-rich juice that runs out during cooking and will concentrate better the food’s natural flavors. Use garlic, salt, black pepper and herbs. The fresher, the better, but if you don’t have fresh ingredients, the dry ones will work, too.
FAQ
Can I make this recipe ahead? You can make it one day before, let it cool down, wrap it well in clear plastic paper and leave it in the fridge.
Can I freeze the tamale? Yes! Bake it first, let it cool down, cover it well and put it in the freezer. When you want to warm it back up, you need to let it warm to room temperature first.
If you’re looking for more yummy and practical Tex-Mex recipes, you might like to check Easy Chicken Quesadillas Recipe!
If you finish making this recipe and decide to share it in Facebook or Instagram don’t forget to tag a picture #thesunshinekitchen__! I’d love to see your creations! You can find us in Pinterest as well!
You also can leave a comment and rate it below this page! ❤️
Chicken Tamale Pie
Ingredients
Filling
- 1 lb chicken thights (boneless and skinless) boneless and skinless
- 2 tbsp olive oil
- 1 onion chopped
- 1 green pepper
- salt and black pepper to taste
- 1½ tbsp chili powder
- 2 garlic cloves minced
- 1 tsp dry oregano
- 3 sprigs of fresh thyme
- 1 tsp cumin
- 1 can black or red beans
- 1 cup crushed tomatoes or 1 can diced tomato
- 1 cup frozen corn or fresh corn
Cornmeal Topping
- ¾ cup ground cornmeal
- 2½ cups water
- salt to taste
- 4 oz shredded cheese
- 2 tsp olive oil
Instructions
- Season the chicken with garlic, rosemary, thyme, salt and pepper to taste and leave it for the time you will be cutting the veggies,
- Heat oven to 375°F and have ready a baking dish aside.
- Warm the olive oil in a skillet over medium-high heat. Add the chicken until both sides just begin to brown.
- Take the chicken out and let it cool down to shred it later. In the same skillet you made the chicken, Stir the onion, green pepper, garlic and salt and cook until soften. Stir in chili powder, cumin, dry oregano, fresh thyme and cook until fragrant.
- Add the beans, corn, shredded chicken and stir all together. Add more salt if it is necessary. Finish the filling adding the crushed tomato sauce and if you want a cheesy mixture, add some of it to the mix.
- Transfer the mixture to a 9½-inch deep dish pie plate or 3 quart baking dish.
- Bring water to boil over high heat. Add ¼ teaspoon salt, then slowly pour in cornmeal while whisking vigorously to prevent clumping. Reduce heat to medium and cook. Whisk constantly until cornmeal is thickened. Add 2 tablespoon of olive oil.
- Spread the cornmeal mixture over top the chicken and veggie mixture. As an option, add more cheese on the top. Bake for about 30 minutes. Let cool for 5-10 minutes before serving.
Notes
| Nutrition Facts | |
|---|---|
| Servings: 6 | |
| Amount per serving | |
| Calories | 504 |
| % Daily Value* | |
| Total Fat 22.3g | 29% |
| Saturated Fat 6.9g | 35% |
| Cholesterol 87mg | 29% |
| Sodium 337mg | 15% |
| Total Carbohydrate 40.3g | 15% |
| Dietary Fiber 6.7g | 24% |
| Total Sugars 4.5g | |
| Protein 35.9g | |
| Vitamin D 2mcg | 11% |
| Calcium 226mg | 17% |
| Iron 4mg | 24% |
| Potassium 337mg | 7% |