Serves 8
60 min
Chicken Tamale Pie, Version 2
Recipe GLPR35265f305d7a2c
A Mexican-inspired casserole featuring a savory cornmeal crust topped with seasoned shredded chicken, melted cheese, and enchilada sauce. This hearty one-dish meal combines the flavors of traditional tamales with the convenience of a baked pie, perfect for family dinners.
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Ingredients
1 tablespoon baking powder
1 can (14 ounces) cream-style corn
1 can (4 ounces) chopped green chiles, drained
2 cups cooked shredded chicken breast
2 tablespoons cooking oil
Fresh cilantro for topping
¼ cup crumbled Cotija cheese for topping
1 large egg
1 cup shredded white cheese such as Oaxaca or Pepperjack
1 can (10 ounces) red enchilada sauce
¼ teaspoon salt
3 tablespoons sugar
1½ tablespoons taco seasoning, divided
½ cup yellow cornmeal
½ cup milk
Directions
Preheat your oven to 400°F.
In a large bowl, whisk together the cornmeal, baking powder, sugar, salt, and ½ tablespoon of the taco seasoning. Add the cooking oil and stir until the mixture resembles soft, moist breadcrumbs.
In a separate bowl, whisk the egg with the milk until well combined. Pour this mixture into the cornmeal mixture and stir until just combined. Fold in the cream-style corn and chopped green chiles until evenly distributed.
Pour the batter into a 10-inch round pie plate, spreading it evenly.
Bake for 20 to 30 minutes, until the cornmeal crust is set and lightly golden. While baking, toss the cooked shredded chicken with the remaining 1 tablespoon of taco seasoning in a bowl. When the crust is done, remove the pie from the oven and pierce the entire surface multiple times with a fork.
Pour the enchilada sauce evenly over the pierced crust. Distribute the seasoned chicken over the sauce, then sprinkle the shredded white cheese over the chicken.
Return to the oven and bake for 15 minutes or until the cheese is completely melted and the sauce is bubbling around the edges.
Remove from the oven and let rest for 5 minutes before serving.
Cut the pie into 8 wedges. Top each serving with fresh cilantro and crumbled Cotija cheese.
