CHICKEN TAMALE PIE
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F.
- Heat the chicken, salsa, beans, 1/2 cup of the broth and the chili powder in a 10-inch cast-iron skillet over medium heat, stirring, until simmering. Stir in the scallions and remove from the heat.
- Meanwhile, combine the cornmeal with the remaining 1 cup broth and 1 cup water in a medium pan. Bring to a simmer over medium heat, stirring, until very thick, 5 to 7 minutes. Remove from the heat and stir in the cheese and butter. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper.
- Spread the cornmeal mixture over the filling and bake until cooked through, about 30 minutes. Let stand for 15 minutes. Serve with sour cream.
EASY CHICKEN TAMALE PIE
All you need are some simple ingredients from the pantry to put this slow-cooker meal together. I love the fact that I can go fishing while it cooks. -Peter Halferty, Corpus Christi, Texas
Provided by Taste of Home
Categories Dinner
Time 7h50m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, cook chicken over medium heat until no longer pink, 6-8 minutes, breaking it into crumbles. Stir in seasonings., Transfer to a 4-qt. slow cooker. Stir in beans, tomatoes, corn, enchilada sauce, green onions and cilantro. Cook, covered, on low until heated through, 6-8 hours., In a small bowl, combine muffin mix and eggs; spoon over chicken mixture. Cook, covered, on low until a toothpick inserted in cornbread layer comes out clean, 1-1-1/2 hours longer., Sprinkle with cheese; let stand, covered, 5 minutes. If desired, serve with toppings.
Nutrition Facts : Calories 359 calories, Fat 14g fat (5g saturated fat), Cholesterol 110mg cholesterol, Sodium 1021mg sodium, Carbohydrate 40g carbohydrate (11g sugars, Fiber 5g fiber), Protein 20g protein.
EASY CHICKEN TAMALE PIE
An easy and fairly quick chicken tamale pie. It should disappear faster than you can make it. Cut and serve topped with shredded Cheddar cheese and sour cream if desired.
Provided by nevik66
Categories Main Dishes Savory Pie Recipes
Time 55m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Stir cornbread mix, milk, and eggs together in a bowl; batter will be slightly lumpy. Set aside.
- Heat oil in a large skillet over medium heat. Add onion and saute for about 1 minute. Add chicken, poblano peppers, chili powder, cumin, and garlic. Cook and stir until chicken is crumbly and browned, 5 to 7 minutes.
- Add diced tomatoes, corn, pinto beans, olives, and enchilada sauce; cook until heated through, 3 to 5 minutes. Pour mixture into a 9x13-inch pan and spoon cornbread batter over the top.
- Bake in the oven until cornbread topping is golden brown, about 25 minutes.
Nutrition Facts : Calories 384.9 calories, Carbohydrate 46.4 g, Cholesterol 80.6 mg, Fat 10.9 g, Fiber 7 g, Protein 25.7 g, SaturatedFat 3 g, Sodium 911.3 mg, Sugar 3.6 g
CHICKEN TAMALE PIE
A corn batter tops chicken and favorite Mexican ingredients and turns into one hot tamale--pie, that is!
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. In 9-inch glass pie plate, stir chicken, chiles and taco seasoning until mixed. Sprinkle with cheese.
- In medium bowl, stir Bisquick mix, cornmeal, milk, egg and corn until blended. Pour over chicken mixture and cheese.
- Bake 25 to 30 minutes or until toothpick inserted in topping comes out clean. To serve, cut into wedges and top with lettuce, sour cream and salsa.
Nutrition Facts : Calories 310, Carbohydrate 32 g, Cholesterol 85 mg, Fat 1, Fiber 2 g, Protein 19 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 860 mg, Sugar 7 g, TransFat 1/2 g
TAMALE PIE WITH CHICKEN
This tamale pie with chicken is a bit of a process, but well worth the rich flavor it produces. My family loved this recipe. In the tradition of Paula Dean with all the butter I could pack in, this recipe is not for those times when you are watching your figure, but when you are looking for something good for your soul.
Provided by Greysun
Categories World Cuisine Recipes Latin American Mexican
Time 10h50m
Yield 12
Number Of Ingredients 31
Steps:
- Combine chicken, chili powder, 2 tablespoons oil, minced garlic, lime juice, salt, black pepper, onion powder, garlic powder, cumin, and oregano in a bowl. Let marinate 8 hours to overnight.
- Pour chicken with marinade into a pot; add water. Cover and cook over medium-high heat until chicken is no longer pink in the center, about 10 minutes, stirring as needed. Reduce heat to medium-low and let simmer for 1 hour.
- Transfer chicken to a large bowl and shred using 2 forks; set aside and keep warm.
- Add tomatoes, beans, poblano peppers, jalapeno peppers, onion, and bell pepper to the pot. Cook veggie mixture over medium-high heat until slightly softened and onion is translucent, 10 to 15 minutes. Adjust liquid by either adding while cooking covered, or condensing water by cooking uncovered; final product should be the consistency of a thick stew. Combine vegetable mixture with shredded chicken and set filling aside.
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Mix masa flour, chili powder, sugar, baking powder, salt, and pepper for crust together in a bowl. Mix in butter and lime juice. Add hot water and mix until dough reaches the consistency of a thick cookie dough; mix or knead thoroughly.
- Place about 1/2 of the crust mixture into the prepared pan to form a 1/2- to 3/4-inch layer covering the bottom and 3/4 up the sides. Spread filling into crust.
- Flatten handfuls of remaining crust mixture to about 1/2- to 3/4-inch thickness. Lay on top of pie; continue until top is mostly covered. Spread enchilada sauce over crust. Cover with Mexican cheese. Scatter olives on top.
- Bake in the preheated oven until golden and bubbly, about 45 minutes. Serve with a little enchilada sauce and a dollop of sour cream on top of each serving.
Nutrition Facts : Calories 623.6 calories, Carbohydrate 51.4 g, Cholesterol 111.2 mg, Fat 36.6 g, Fiber 12.2 g, Protein 26.4 g, SaturatedFat 20.8 g, Sodium 1490 mg, Sugar 5.7 g
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