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!

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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.

I could have eaten the whole pie. 🙂

Here’s the recipe.

CHICKEN CHILE TAMALE PIE

(My own concoction)

Chicken Chile Tamale Pie

Teresa Ambra

This amazing Tamale Pie uses shredded chicken, Fiesta corn, olives, bell peppers, cheese and tomatoes with green chilies in the tamale layer. It's topped with a gluten free homemade cornbread that includes cheese, chilies and creamed corn. It's served with fresh avocado, tomatoes, cilantro, olives and sour cream. This delicious Tex-Mex main dish is terrific for tailgating parties and as cool weather comfort food.

No ratings yet

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Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Course Chicken Main Dish

Cuisine Tex-Mex

Servings 8 servings

Calories 718 kcal

Equipment

• 1 large oven-proof skillet with lid
• 1 wooden spoon or spatula (or both)
• 1 sharp knife to cut vegetables
• 1 large mixing bowl

Ingredients

  

1x2x3x

TAMALE LAYER:

• 2 cups chicken cooked, diced or shredded
• 14 oz. can red enchilada sauce
• 2 tbsp. avocado oil or olive oil
• 1 medium sweet onion chopped
• 1 green bell pepper diced
• 2 cloves garlic minced
• 10 oz. can diced tomatoes with green chilies undrained
• 15 oz. can whole kernel Fiesta corn drained
• 2.5 oz. can ripe olives sliced, drained
• 1 cup monterey jack cheese shredded
• 1 cup Colby Jack cheese shredded (or cheddar cheese, shredded)

CORNBREAD LAYER:

• 1 cup gluten free all-purpose flour or you can use regular flour
• 1 cup stone-ground cornmeal preferred, but you can use regular cornmeal
• 1 tbsp. granulated sugar
• 1/2 tsp. sea salt
• 1 tbsp. baking powder
• 1/2 cup unsalted butter melted (1 stick)
• 1/3 to 1/2 cup half-and-half or milk
• 1 large egg
• 15 oz. can creamed corn undrained
• 4 oz. can diced green chilies undrained
• 1 cup sharp cheddar cheese shredded, or more, if desired (or pepperjack cheese for more flavor)

TOPPINGS:

• 1 tbsp. cilantro minced
• 1 avocados sliced
• 1 green onion sliced
• 1/2 cup sour cream
• 1/2 cup grape tomatoes halved lengthwise

Instructions

 

TAMALE LAYER:

• In a large skillet over medium heat, heat oil.
• Add onion, bell pepper and garlic and sauté about 5 minutes until translucent.
• Stir in chicken, tomatoes, corn, olives and enchilada sauce.
• Heat through.
• Add cheeses and heat through about 3-5 minutes longer.
• Meanwhile, as tamale layer is cooking, prepare cornbread layer.
• When tamale mixture is heated through, remove from heat.
• Top with cornbread mixture.
• Sprinkle with cheddar cheese.
• Bake at 350° for about 30-45 minutes, or until cornbread is cooked and firm to the touch.
• Garnish with toppings, as desired.

CORNBREAD LAYER:

• Combine flour, cornmeal, baking powder, sugar and salt.
• Add butter, half-and-half, egg, creamed corn and chilies and stir to combine.
• Set aside until ready to add on top of tamale mixture.
• Spread evenly over top of chicken tamale mixture.
• Sprinkle cheddar cheese on top.
• Bake as directed above.

TOPPINGS:

• Use as garnishes on top of the tamale pie, as desired.

Notes

NOTE: Ovens vary. A hot oven may cook the cornbread in 30 minutes. I cooked mine about 45 minutes until the center of the cornbread was really firm and set.

 

NOTE: Preparation time does not include time to cook and debone chicken.

 

NOTE: You can use regular flour in this recipe if you don't need the recipe gluten free.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 718kcalCarbohydrates: 63gProtein: 24gFat: 44gSaturated Fat: 21gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gTrans Fat: 0.5gCholesterol: 123mgSodium: 1491mgPotassium: 690mgFiber: 9gSugar: 15gVitamin A: 1770IUVitamin C: 31mgCalcium: 514mgIron: 4mg

Keyword avocados, cheese, chicken, corn, cornbread, main dish, olives, Tex Mex, tomatoes

Tried this recipe?Let us know how it was!

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.

If you enjoy Tex-Mex dishes, this should be at the top of your list!

You may also enjoy these delicious recipes!

Chicken Fajitas

Mexican Chicken, Beans & Rice Skillet

King Ranch Chicken

Chicken Chile Tamale Pie

Teresa Ambra

This amazing Tamale Pie uses shredded chicken, Fiesta corn, olives, bell peppers, cheese and tomatoes with green chilies in the tamale layer. It’s topped with a gluten free homemade cornbread that includes cheese, chilies and creamed corn. It’s served with fresh avocado, tomatoes, cilantro, olives and sour cream. This delicious Tex-Mex main dish is terrific for tailgating parties and as cool weather comfort food.

No ratings yet

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Course Chicken Main Dish

Cuisine Tex-Mex

Servings 8 servings

Calories 718 kcal

Equipment

• 1 large oven-proof skillet with lid
• 1 wooden spoon or spatula (or both)
• 1 sharp knife to cut vegetables
• 1 large mixing bowl

Ingredients

  

1x2x3x

TAMALE LAYER:

• 2 cups chicken cooked, diced or shredded
• 14 oz. can red enchilada sauce
• 2 tbsp. avocado oil or olive oil
• 1 medium sweet onion chopped
• 1 green bell pepper diced
• 2 cloves garlic minced
• 10 oz. can diced tomatoes with green chilies undrained
• 15 oz. can whole kernel Fiesta corn drained
• 2.5 oz. can ripe olives sliced, drained
• 1 cup monterey jack cheese shredded
• 1 cup Colby Jack cheese shredded (or cheddar cheese, shredded)

CORNBREAD LAYER:

• 1 cup gluten free all-purpose flour or you can use regular flour
• 1 cup stone-ground cornmeal preferred, but you can use regular cornmeal
• 1 tbsp. granulated sugar
• 1/2 tsp. sea salt
• 1 tbsp. baking powder
• 1/2 cup unsalted butter melted (1 stick)
• 1/3 to 1/2 cup half-and-half or milk
• 1 large egg
• 15 oz. can creamed corn undrained
• 4 oz. can diced green chilies undrained
• 1 cup sharp cheddar cheese shredded, or more, if desired (or pepperjack cheese for more flavor)

TOPPINGS:

• 1 tbsp. cilantro minced
• 1 avocados sliced
• 1 green onion sliced
• 1/2 cup sour cream
• 1/2 cup grape tomatoes halved lengthwise

Instructions

 

TAMALE LAYER:

• In a large skillet over medium heat, heat oil.
• Add onion, bell pepper and garlic and sauté about 5 minutes until translucent.
• Stir in chicken, tomatoes, corn, olives and enchilada sauce.
• Heat through.
• Add cheeses and heat through about 3-5 minutes longer.
• Meanwhile, as tamale layer is cooking, prepare cornbread layer.
• When tamale mixture is heated through, remove from heat.
• Top with cornbread mixture.
• Sprinkle with cheddar cheese.
• Bake at 350° for about 30-45 minutes, or until cornbread is cooked and firm to the touch.
• Garnish with toppings, as desired.

CORNBREAD LAYER:

• Combine flour, cornmeal, baking powder, sugar and salt.
• Add butter, half-and-half, egg, creamed corn and chilies and stir to combine.
• Set aside until ready to add on top of tamale mixture.
• Spread evenly over top of chicken tamale mixture.
• Sprinkle cheddar cheese on top.
• Bake as directed above.

TOPPINGS:

• Use as garnishes on top of the tamale pie, as desired.

Notes

NOTE: Ovens vary. A hot oven may cook the cornbread in 30 minutes. I cooked mine about 45 minutes until the center of the cornbread was really firm and set.

 

NOTE: Preparation time does not include time to cook and debone chicken.

 

NOTE: You can use regular flour in this recipe if you don’t need the recipe gluten free.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 718kcalCarbohydrates: 63gProtein: 24gFat: 44gSaturated Fat: 21gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gTrans Fat: 0.5gCholesterol: 123mgSodium: 1491mgPotassium: 690mgFiber: 9gSugar: 15gVitamin A: 1770IUVitamin C: 31mgCalcium: 514mgIron: 4mg

Keyword avocados, cheese, chicken, corn, cornbread, main dish, olives, Tex Mex, tomatoes

Tried this recipe?Let us know how it was!