Chicken Tamale Pie
Votes: 1
Time: 1 hour.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
This tamale pie is an American take on the traditional Mexican dish of tamales—filled corn dough balls steamed in corn husks. While Mexican tamales are labor-intensive to make, this tamale pie is much simpler, yet the flavor remains just as amazing! The chicken and bean filling, in a spicy sauce, is topped with a thick layer of cornmeal and cheese, and baked in the oven until golden brown. Let the tamale cool slightly to allow the cornmeal topping to set, and enjoy, topping each serving with sour cream.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 cups cooked chicken, diced (about 12 oz.)
- 1.5 cups prepared salsa
- 1 can (425 g) canned black beans, rinsed
- 1.5 cups chicken broth
- 1 tbsp. chili powder
- 2 green onions, thinly sliced
- 3/4 cup corn flour
- 1 cup grated sharp cheddar
- 1 tbsp unsalted butter
- Sour cream, for serving
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Recipes with similar ingredients: chicken legs, salsa sauce, black beans, corn flour, cheddar cheese, chili seasoning, green onions, sour cream
Cooking the dish according to the recipe:
- Preheat oven to 200°C.
- In a 10-inch cast-iron skillet, heat the chicken, salsa, beans, 1/2 cup broth, and chili powder over medium heat, stirring until the mixture comes to a boil. Add the green onions and remove from heat.
- Meanwhile, in a medium saucepan, combine the cornmeal with the remaining 1 cup broth and 1 cup water. Bring to a boil over medium heat, stirring constantly, and cook until thickened, 5-7 minutes. Remove from heat and stir in the cheese and butter. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper.
- Spread the cornmeal over the filling and bake until cooked through, about 30 minutes. Let rest for 15 minutes. Serve with sour cream.
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