Chicken Tamale Pie Recipe

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Chicken Tamale Pie Recipe: This chicken tamale pie, with its unexpected simplicity, is a fantastic weeknight dinner option. This innovative spin on tamales, served as a spoonable one-skillet pie, will make you forget about the boring taco night. This pie is a beautiful main course that goes well with any meal.

It has a base of corn muffins, a layer of somewhat spicy chicken tamale mixture, and a topping of bubbling, golden cheese, sour cream, and cilantro. It’s a quick, filling dinner fix that’s kid-friendly and uses simple packet mixes (such cornbread muffin mix and taco seasoning, which you can get at any grocery store).

Traditional tamales are given a Southern touch in chicken tamale pie. Savory pies like this one are what we all love. These hearty recipes, which range from the inventive Cheeseburger Pie to the traditional Southern Tomato Pie with a Buttermilk-Parmesan Crust, are an excellent way to fit an entire dinner into a single pie tin. They honor the time-honored Southern tactic of baking everything into a casserole, and we are ecstatic about this fresh interpretation of the custom.

 

 

Chicken Tamale Pie Recipe

 

Easy Chicken Tamale Pie Recipe: How to Make It

 

  • Cooking spray
  • 1 (8 1/2-oz.) pkg. corn muffin mix (such as Jiffy)

 

  • 1/2 cup sour cream, plus more for serving
  • 1 Tbsp. olive oil

 

  • 1 cup chopped yellow onion (from 1 medium onion)
  • 1 medium-size yellow bell pepper, coarsely chopped (1 1/2 cups)

 

  • 3 cups packed shredded rotisserie chicken (from 1 whole chicken)
  • 1 (15 1/4-oz.) can sweet whole kernel corn, drained (about 1 1/2 cups)

 

  • 1 (15-oz.) can tomato sauce
  • 1 (4-oz.) can chopped green chiles, undrained

 

  • 1 (1-oz.) envelope taco seasoning mix
  • 1 tsp. dark chili powder (such as McCormick)

 

  • 6 oz. extra-sharp white Cheddar cheese, shredded (about 1 1/2 cups)
  • 2 scallions, sliced (1/2 cup)

 

  • Cilantro leaves with tender stems
  • Lime wedges, for serving

 

 

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Directions

 

  • Get the skillet and oven ready: Adjust the oven rack to third position and preheat to 425°F. Apply a thin layer of cooking spray to a 10-inch high-sided skillet.

 

  • Prepare the corn muffins: Get the corn muffins ready. As directed on the packaging, combine the batter and mix in the sour cream. Fill skillet with batter. Bake for about 15 minutes, or until golden brown, in a preheated oven. Take out of the oven.

 

  • Saute onions: Heat the oil in a big skillet over medium heat while the corn muffins bake. Add the onion and bell pepper, and simmer for approximately ten minutes, stirring now and again, until softened.

 

  • Cook the spices and chicken: Add the chicken, corn, tomato sauce, chili powder, chilies, and taco seasoning and stir. Take off the heat.

 

  • Fill skillet with chicken mixture, then bake: Evenly spoon the chicken mixture over cornmeal in skillet; top with scallions and cheese. Bake for about 15 minutes at 425°F, or until the mixture is heated and cheese has melted.

 

  • Melt cheese by broiling it: Elevate the oven’s broil setting to high (keep the skillet in place) and broil for approximately two minutes, or until the cheese is bubbling and has golden brown patches. Add cilantro as a garnish to the pie and serve it with extra sour cream and lime wedges.

 

Author

  • JASMINE GOMEZ

    Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.

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