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Chicken Chile Tamale Pie | Can't Stay Out of the Kitchen | this amazing #tamale pie tastes absolutely fantastic. It's perfect for #tailgating parties & potlucks. #chicken #avocados #corn #olives #cheese #glutenfree

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.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
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
  

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
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