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.
10oz. candiced tomatoes with green chiliesundrained
15oz. canwhole kernel Fiesta corndrained
2.5oz. canripe olivessliced, drained
1cupmonterey jack cheeseshredded
1cupColby Jack cheeseshredded (or cheddar cheese, shredded)
CORNBREAD LAYER:
1cupgluten free all-purpose flour or you can use regular flour
1cupstone-ground cornmealpreferred, but you can use regular cornmeal
1tbsp.granulated sugar
1/2tsp.sea salt
1tbsp.baking powder
1/2cupunsalted buttermelted (1 stick)
1/3 to 1/2cuphalf-and-halfor milk
1large egg
15oz. cancreamed cornundrained
4oz. can diced green chiliesundrained
1cupsharp cheddar cheeseshredded, or more, if desired (or pepperjack cheese for more flavor)
TOPPINGS:
1tbsp.cilantrominced
1avocadossliced
1green onionsliced
1/2cupsour cream
1/2cupgrape tomatoeshalved 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.