Chicken-Chili Tamale Pie Recipe

Name: Chicken-Chili Tamale Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup vegetable oil; 1 large onion, chopped; 2 garlic cloves, minced; 1 large jalapeno, seeded and minced; 1 cup fresh or frozen corn kernels; 2 tablespoons New Mexico chile powder; 1 tablespoon ground cumin; Salt; 3 tablespoons tomato paste; 5 cups shredded chicken (from 2 rotisserie chickens); 3 cups low-sodium chicken broth; 2 tablespoons chopped cilantro; 1 1/2 cups coarse cornmeal; 1 cup plus 2 tablespoons all-purpose flour; 3 tablespoons sugar; 2 teaspoons baking powder; 1 teaspoon salt; 6 ounces cheddar cheese, shredded (2 cups); 1 cup plus 2 tablespoons milk; 1/4 cup plus 2 tablespoons vegetable oil; 3 large eggs, beaten

Servings: persons

1/3 cup vegetable oil
1 large onion, chopped
2 garlic cloves, minced
1 large jalapeno, seeded and minced
1 cup fresh or frozen corn kernels
2 tablespoons New Mexico chile powder
1 tablespoon ground cumin
Salt
3 tablespoons tomato paste
5 cups shredded chicken (from 2 rotisserie chickens)
3 cups low-sodium chicken broth
2 tablespoons chopped cilantro
1 1/2 cups coarse cornmeal
1 cup plus 2 tablespoons all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1 teaspoon salt
6 ounces cheddar cheese, shredded (2 cups)
1 cup plus 2 tablespoons milk
1/4 cup plus 2 tablespoons vegetable oil
3 large eggs, beaten

1
Preheat the oven to 350.
2
In a large skillet, heat the oil.
3
Add the onion, garlic, jalapeno and corn kernels and cook over moderate heat until lightly browned, about 6 minutes.
4
Stir in the chile powder and cumin, season with salt and cook for 1 minute.
5
Stir in the tomato paste.
6
Add the chicken and broth and bring to a boil.
7
Simmer over moderate heat until the chili thickens slightly, about 5 minutes.
8
Stir in the cilantro.
9
Pour the chili into a 9-by-13-inch ceramic baking dish.
10
In a large bowl, whisk the cornmeal with the flour, sugar, baking powder and salt.
11
Stir in three fourths of the cheddar.
12
In a small bowl, combine the milk with the oil and eggs.
13
Add the liquid ingredients to the dry ingredients and stir until evenly moistened.
14
Spoon the batter over the chili and sprinkle with the remaining cheddar.
15
Bake in the center of the oven for 45 minutes, until the cornbread is golden.
16
Let rest for 10 minutes before serving.

1803

kcal

Calories

Fat

Carbs

183

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1/3 cup vegetable oil, 1 large onion, chopped, 2 garlic cloves, minced, 1 large jalapeno, seeded and minced, and more.

Yes, Chicken-Chili Tamale Pie falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken-Chili Tamale Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions