Gluten Free Living – 2018
This Chicken Chile Tamale Pie turned out awesome. Yes, I hit a home run with this recipe. This Tamale Pie recipe uses shredded chicken, Fiesta corn, olives, bell pepper, diced tomatoes with green chilies and loads of cheese in the meat portion. Then it’s topped with a terrific homemade, gluten free cornbread made with green chilies, creamed corn and cheddar cheese. Add toppings like sour cream, tomatoes, olives, cilantro and avocados and you have a meal made in heaven!
I made this recipe a couple of months ago for our Friday night care group. It went over incredibly well with everyone having multiple servings. This recipe actually reheats rather well, too, so I had leftovers! Yum. Yes, you can make this more quickly and easily with a store-bought cornbread mix. Unfortunately, those mixes are not gluten free so I’m reluctant to use them.
I had a whole chicken in my freezer that I needed to get out because I was in the middle of my Christmas Cookie Extravaganza and needed the freezer space for cookies. So I cooked it off and deboned it. But then I needed to figure out something to make it with. That’s when I got the idea for this pie. Back when we lived in Massachusetts (1990s), I went to a church potluck where a Tamale Pie was served. I tracked down the owner and got the recipe. Granted, hers was made with beef but I loved that recipe.
I used a lot of her ingredients plus added more of my own to come up with this marvelous recipe. Plus, the toppings are what make this entree special. I love avocados, tomatoes and olives on top of Tex-Mex dishes like this. So I make sure there are always plenty of great toppings.
If you’re looking for a dynamite recipe to serve your family or friends, this Chicken Chile Tamale Pie is absolutely wonderful. It’s really great to make for Saturdays and Sundays when you want to watch sports on television. It’s hearty, filling and satisfying comfort food. If you enjoy Tex-Mex dishes, this one is perfect for you. 🙂
Chicken Chile Tamale Pie is absolutely wonderful.
Avocados make everything a little bit better. 🙂
Chicken Chile Tamale Pie is wonderful for tailgating parties.
This side view shows a little of the contents of the pie.
Here’s what I did.
I used these ingredients for the pie.
In a large skillet over low to medium heat add avocado oil. Add bell pepper, onions and garlic and saute about 5 minutes until translucent.
Add shredded chicken, olives, Fiesta corn and diced tomatoes with green chilies.
Add enchilada sauce and stir to combine.
Heat ingredients for a few minutes.
Add cheeses and cook about 5 minutes more.
Stir to combine. Turn off heat.
I used these ingredients for the cornbread layer.
Combine cornmeal, gluten free flour, sea salt, sugar and baking powder. Stir well to combine. Add egg, creamed corn, green chilies and half-and-half.
Add melted butter and cheese and stir well to combine.
Pour cornbread mixture over top of chicken mixture in skillet.
Try to smooth cornbread mixture to the edges.
Add shredded cheddar cheese.
Bake 30-45 minutes at 350, until cornbread mixture is totally set.
I used these ingredients for the toppings.
Garnish pie with sliced green onions. Add sour cream, sliced grape tomatoes, avocado slices and cilantro just before serving.
Chicken Chile Tamale Pie is perfect for cold Saturday and Sunday nights when you want to watch sports or movies.
Chicken Chile Tamale Pie makes about 8 really hearty servings. It’s also great to make for company.
Here’s the recipe.
CHICKEN CHILE TAMALE PIE
(My own concoction)
If you enjoy Tex-Mex dishes, this one is terrific.
Every bite of Chicken Chile Tamale Pie will surely tantalize your taste buds.
Chicken Chile Tamale Pie is hearty, filling and so, so satisfying. It’s amazing comfort food especially in the fall and winter months.