For your next game night with family or friends, try out this recipe. Chicken tamale pie is that meal that’s great for bonding time. This Mexican dish is an all-time favorite. Everyone loves it.
Ingredients
To make a chicken tamale pie sufficient for Eight servings, you will need the following ingredients:
One large Egg
One 8.5 oz. box of Corn muffin mix
One 14.75 oz. can of Cream-style corn
Two tablespoons of Sour cream
One 4.5 oz. can of Green chilies, diced and drained
One 10 oz. can of Red enchilada sauce
Two cups of Chicken, cooked and shredded
Two tablespoons of Taco seasoning
Half a teaspoon of Salt
One small Onion, chopped
Two Garlic cloves, chopped
One cup of Cheddar cheese, shredded
Half a cup of Cilantro or Parsley leaves, chopped
Two tablespoons of Butter, melted
OR
Two tablespoons of Extra-virgin olive oil
Instructions
Preheat your oven to 400°F (204°C) and grease an ovenproof skillet with olive oil or cooking spray.
Add the corn muffin mix, sour cream, egg, cream-style corn, and melted butter in a medium-sized bowl. Mix the ingredients and then transfer the mixture into your skillet. This step is to make the cornbread.
Place the skillet in the oven and bake until your mixture is golden brown. This should take about fifteen or twenty minutes, depending on the efficiency of your oven.
In a sauté pan, add some oil and cook your onions and garlic until soft. This makes your tamale pie more tasty, with an inviting aroma. Add your taco seasoning and salt. Give it a good stir.
To this mix, add your shredded chicken pieces and a little portion of enchilada sauce. Once again, stir all these ingredients together until they are well combined.
When your cornbread is ready, remove it from the oven and poke holes into it. This allows it to cool faster and prepares it for the next step in the cooking procedure. You can do this with a fork in a repeated pattern or with the bottom of a wooden spoon.
Pour the rest of the enchilada sauce over the holes and then spread the chicken mixture over it evenly.
Top it with the chilies and cheese, and then bake in the oven for another twenty minutes or until all the ingredients cook together.
You can garnish your chicken tamale pie with cilantro or parsley leaves and serve once it is cool.
Frequently asked questions
Can I store chicken tamale pie for later?
The good thing about chicken tamale pie is that you can store it for later. Place any leftovers in an airtight container and keep them refrigerated. But make sure to consume it within three days.
When you are ready to finish what you left off, place it in a microwave and warm it with medium heat.
Is chicken tamale pie gluten-free?
This is relative. Depending on the ingredients used, your chicken tamale pie can either be gluten-free or not. Most of the time, it is not. Make sure to check the pack of the corn muffin mix and cream-style corn you are using.
Is chicken tamale pie diet-friendly?
The chicken tamale pie may be okay for a person on a keto diet. Although an average chicken tamale pie contains about 47g of carbohydrates, this is still below the carbohydrate limit of a keto diet.
This makes it okay for a keto diet, provided you have no more carbs for the day.
Is chicken tamale pie healthy?
While a tamale may not be the healthiest meal, it is quite nutritious. It provides the body with fibers, protein, minerals, and some fat and oil. Because a chicken tamale pie uses the leanest meat in its recipe, it is the healthiest tamale.
However, it all boils down to portioning. Having larger portions of this meal is a less healthy choice.
Can I use beef instead of chicken?
Yes, you can. To make a beef tamale pie, use ground beef. Feel free to explore other protein choices like pork, turkey, or fish. Just make sure it is well-cooked before baking it.
What is the best serving technique?
You can have a chicken tamale pie when it is cold, but to savor the taste better, enjoy it while it is hot.
Chicken Tamale Pie Recipe
- Total Time: 25 – 35 mins
- Yield: Chicken Tamale recipe
Description
Follow these steps to making the best chicken tamale recipe
Ingredients
One large Egg
One 8.5 oz. box of Corn muffin mix
One 14.75 oz. can of Cream-style corn
Two tablespoons of Sour cream
One 4.5 oz. can of Green chilies, diced and drained
One 10 oz. can of Red enchilada sauce
Two cups of Chicken, cooked and shredded
Two tablespoons of Taco seasoning
Half a teaspoon of Salt
One small Onion, chopped
Two Garlic cloves, chopped
One cup of Cheddar cheese, shredded
Half a cup of Cilantro or Parsley leaves, chopped
Two tablespoons of Butter, melted
OR
Two tablespoons of Extra-virgin olive oil
Instructions
Preheat your oven to 400°F (204°C) and grease an ovenproof skillet with olive oil or cooking spray.
Add the corn muffin mix, sour cream, egg, cream-style corn, and melted butter in a medium-sized bowl. Mix the ingredients and then transfer the mixture into your skillet. This step is to make the cornbread.
Place the skillet in the oven and bake until your mixture is golden brown. This should take about fifteen or twenty minutes, depending on the efficiency of your oven.
In a sauté pan, add some oil and cook your onions and garlic until soft. This makes your tamale pie more tasty, with an inviting aroma. Add your taco seasoning and salt. Give it a good stir.
To this mix, add your shredded chicken pieces and a little portion of enchilada sauce. Once again, stir all these ingredients together until they are well combined.
- Prep Time: 10-15 mins
- Cook Time: 15 -20 mins
- Category: TSJ recipes
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 8 adults
- Calories: 1895.5kcal
- Sugar: 36.3g
- Sodium: 4229.6g
- Fat: 147.8g
- Saturated Fat: 67.6g
- Unsaturated Fat: 55.2g
- Trans Fat: 12.7g
- Carbohydrates: 157.7g
- Fiber: 16.6g
- Protein: 116.2g
- Cholesterol: 665.0g
