Serves 8
90 min
Chicken-Chili Tamale Pie
Recipe GLPR5fc581a1fee991
A comforting Southwestern-inspired casserole featuring tender shredded chicken simmered in a rich chile and cumin-spiced broth, topped with a savory cornmeal crust. This rustic dish brings together smoky New Mexico chile flavors with fresh aromatics and herbs, baked until golden for a satisfying one-pan meal.
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Ingredients
⅓ cup vegetable oil
1 large onion, diced
2 cloves garlic, minced
1 large jalapeño, seeded and finely chopped
1 cup fresh or frozen corn kernels
2 tablespoons New Mexico chile powder
1 tablespoon ground cumin
1 teaspoon salt, or to taste
3 tablespoons tomato paste
5 cups shredded cooked chicken
3 cups low-sodium chicken broth
2 tablespoons fresh cilantro, chopped
Directions
Preheat your oven to 375°F (190°C). Heat the vegetable oil in a large, oven-safe skillet over medium heat. Once shimmering, add the diced onion and sauté for 5 minutes until softened.
Stir in the minced garlic and chopped jalapeño, cooking for another 1–2 minutes until fragrant.
Add the New Mexico chile powder and ground cumin to the skillet, stirring constantly for 30 seconds to bloom the spices and release their flavors.
Mix in the tomato paste, stirring to combine with the oil and spices, then cook for 1 minute.
Pour in the chicken broth and bring the mixture to a simmer, scraping up any browned bits from the bottom of the skillet. Stir in the shredded chicken, corn kernels, salt, and fresh cilantro until evenly combined.
Simmer the filling on the stovetop for 10 minutes to allow the flavors to meld, adjusting the salt to your taste.
Transfer the skillet to the preheated oven and bake, uncovered, for about 50–60 minutes, or until the top is golden brown and the filling is bubbling at the edges. The chicken remains safe as it has been precooked to a safe internal temperature.
Remove from the oven and allow to rest for 5 minutes before serving warm to your guests.
