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.
TEX-MEX CHICKEN TAMALE PIE
Indigenous people in Mexico make a version of this delicious pie with meat, chile peppers, and tomatoes, which is wrapped in a masa dough and foil and cooked over a campfire. This sumptuous cheese-topped pie might be considered the Tex-Mex version! It takes a lot of prep time but prep can be done a day ahead and the results are well worth the effort.
Provided by Kathleen Isabell
Categories World Cuisine Recipes Latin American Mexican
Time 4h
Yield 10
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken breasts in baking pans and cover with aluminum foil.
- Bake chicken in the preheated oven until tender and cooked through, 1 1/4 to 1 1/2 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Cool until easily handled. Remove skin and discard. Bone chicken and chop into 1/2-inch pieces.
- Combine bones with drippings from baking pans in a large pot; add enough water to cover. Bring to a boil and simmer for 1 hour. Strain broth and discard bones.
- Place tomatoes, onion, tomatillos, garlic, and red chile pods in a blender or food processor; puree until chile pods are reduced to small flecks. Pour into a pot.
- Mix 1 cup chicken broth, salt, cumin, and oregano into pureed mixture in the pot. Bring to a boil; reduce heat and simmer, about 5 minutes. Stir in chicken. Remove from heat.
- Microwave 1 cup chicken broth and lard together in a microwave-safe bowl until lard is just melted, about 2 minutes. Mix in masa harina with your hands to make a smooth paste.
- Press paste evenly into the bottom of a 10x13-inch baking pan. Spread chicken mixture on top. Cover with aluminum foil.
- Bake in the preheated oven until chicken is heated through, about 40 minutes. Sprinkle shredded Cheddar and Monterey Jack cheese blend on top. Continue baking until cheese is melted and starting to bubble, 3 to 5 minutes. Let stand before serving, about 5 minutes.
Nutrition Facts : Calories 592.8 calories, Carbohydrate 15.6 g, Cholesterol 197.8 mg, Fat 28.4 g, Fiber 2.9 g, Protein 66.4 g, SaturatedFat 13.6 g, Sodium 691.1 mg, Sugar 1 g
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
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.
CHICKEN TAMALE PIE FOR 2 (WW CORE)
After wondering how Recipe #224699 would work with chicken, I began experimenting and came up with this dish. This is serious comfort food with a Tex-Mex twang. Small serving cooking means grabbing bits of leftovers in the fridge, so I've included a couple of ingredient options.
Provided by justcallmetoni
Categories One Dish Meal
Time 45m
Yield 2 serving(s)
Number Of Ingredients 17
Steps:
- Pre-heat oven to 350 degrees.
- Prepare a non-stick skillet, with a light coating of cooking spray. Add the onions and green peppers and cook for a minute. Add 1 tablespoon of broth and cook an additional 2 minutes until the vegetables have softened.
- Add the shredded chicken, chili powder, cumin and broth and stir until the broth is heated. Now add the tomatoes, corn, beans and 1/2 tablespoon of corn meal. Bring the mixture to a simmer. Transfer to a one quart casserole.
- Place the milk, cornmeal and salt in a small saucepan and bring to a light boil. Reduce to a simmer and stir frequently until you have a thickened mush. Alternately, you can cook the ingredients in a microwave and cook for 2 and 1/2 minutes, stirring every 30 seconds.
- In a small bowl beat the egg whites by hand until foamy. Slowly add in the corn meal, stirring to make sure it does not scramble the egg. Add the soy cheese/cheese if using.
- Top the casserole with the cornmeal mush.
- Place the casserole on a cookie sheet to catch drips and place in the oven. Bake for 25 to 30 minutes the top should be puffed and lightly browned.
Nutrition Facts : Calories 248, Fat 3.2, SaturatedFat 0.8, Cholesterol 37.6, Sodium 524.2, Carbohydrate 34.5, Fiber 5.5, Sugar 7.1, Protein 22.5
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
CHICKEN TAMALE PIE
Easy and great alternative to all the work of hand-wrapping chicken tamales, with no masa! Leftover cooked turkey works great too!
Provided by laidback
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 50m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Spray a 9-inch glass baking dish with cooking spray.
- Mix chicken, green enchilada sauce, 1/2 cup yogurt, salsa, and coriander together in a bowl.
- Combine cornbread mix, remaining 1/2 cup yogurt, and water in a bowl. Spread half of the cornbread mixture in the bottom of the dish. Spoon chicken mixture evenly on top. Sprinkle pepperjack cheese and green olives over chicken mixture. Spread remaining cornbread mixture on top.
- Bake in the preheated oven until top is golden brown, about 30 minutes.
Nutrition Facts : Calories 325 calories, Carbohydrate 32.4 g, Cholesterol 56.3 mg, Fat 11.6 g, Fiber 3.4 g, Protein 21.8 g, SaturatedFat 4.4 g, Sodium 646.3 mg, Sugar 3.3 g
CHICKEN TAMALE PIE
If you are always looking for a good, easy recipe to serve for dinner. This is a good one to put before the kids. They snap it right up and ask for more. So many ways to garnish this one, sour cream, guacamole, salsa and of course curly lettuce of any variety.
Provided by Cherie Szilvagyi
Categories Tacos & Burritos
Time 1h
Number Of Ingredients 17
Steps:
- 1. In a skillet heat the two tablespoons of butter. Add green pepper, onion and garlic. Saute about 5 minutes, until vegetables are about tender. Swtir in the chicken and saute about a minute. Add tomato sauce, corn, olives, chili powder, sugar, salt and pepper. Heat through, but do not bring to a simmer.
- 2. Pour the chicken-vegetable mixture into a greased shallow 2 quart baking dish. Set aside.
- 3. In a saucepan, stir the cornmeal and salt into the water. Stirring constantly bring to a simmer and cook until thick. Stir in 2 tablespoons of butter.
- 4. Spoon cornmeal as evenly as possible over the hot chicken mixture. Bake in a preheated 375 degree oven for about 40 minutes. Makes 6 servings.
CHICKEN CHILI TAMALE PIE RECIPE - (4/5)
Provided by Dunjab
Number Of Ingredients 22
Steps:
- 1. MAKE THE CHILI Preheat the oven to 350°. In a large skillet, heat the oil. Add the onion, garlic, jalapeño and corn kernels and cook over moderate heat until lightly browned, about 6 minutes. Stir in the chile powder and cumin, season with salt and cook for 1 minute. Stir in the tomato paste. Add the chicken and broth and bring to a boil. Simmer over moderate heat until the chili thickens slightly, about 5 minutes. Stir in the cilantro. Pour the chili into a 9-by-13-inch ceramic baking dish. 2. MAKE THE CORNBREAD In a large bowl, whisk the cornmeal with the flour, sugar, baking powder and salt. Stir in three fourths of the cheddar. In a small bowl, combine the milk with the oil and eggs. Add the liquid ingredients to the dry ingredients and stir until evenly moistened. 3. Spoon the batter over the chili and sprinkle with the remaining cheddar. Bake in the center of the oven for 45 minutes, until the cornbread is golden. Let rest for 10 minutes before serving. Make Ahead The recipe can be prepared through Step 2 and refrigerated for up to 3 days.
CHICKEN TAMALE PIE
Steps:
- 1. Preheat oven to 400°. 2. Combine the first 7 ingredients (milk through green chiles), using just 1/2 tablespoon of the taco seasoning, in a large bowl, stirring just until moist. Pour mixture into a round pie plate, coated with cooking spray. 3. Bake at 400° for 15 minutes. While corn is baking, toss the chicken in the remaining 1 tablespoon taco seasoning. When corn is done - it will be just barely set and golden brown - pierce entire surface liberally with a fork. Pour enchilada sauce over top. Top with chicken; sprinkle with cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with cilantro and Cotija cheese.
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
SKINNY CHICKEN TAMALE PIE RECIPE
Provided by jbrockel
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. In a large bowl, combine skim milk, egg whites, ½ Tbsp taco seasoning, red pepper, cream-style corn, corn muffin mix and green chilies. Stir ingredients until moist and then transfer mixture into a round pie plate coated with non-stick cooking spray. Bake at 400 degrees for 20-25 minutes. Corn cake will be done when golden brown. While corn cake is baking, toss shredded chicken with remaining 1 Tbsp taco seasoning in a small bowl. Remove corn cake from oven and pierce generously with fork, making indentations all over corn cake. Pour red enchilada sauce over pierced corn cake. Top enchilada sauce with chicken and sprinkle with cheese. Bake at 400 degrees for 10-15 minutes until cheese is melted. Remove from oven and let stand for 5 minutes. Cut into 8 equal size slices. Top with fresh cilantro and/or (optional) reduced-fat sour cream before serving.
CHICKEN TAMALE PIE
This pie has become a standby for weekday suppers. The zesty filling satisfies our craving for Mexican food. And the kids like the crust, which tastes like corn muffins.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a bowl, combine muffin mix, egg and milk; add cheese. Spread in the bottom and up the sides of a greased 9-in. pie plate., In a saucepan, combine soup, chicken, corn, onions, chilies, garlic and chili powder; heat through. Immediately pour into crust. , Bake at 400° for 20-25 minutes or until crust is golden and filling is hot.
Nutrition Facts : Calories 382 calories, Fat 15g fat (5g saturated fat), Cholesterol 102mg cholesterol, Sodium 911mg sodium, Carbohydrate 41g carbohydrate (11g sugars, Fiber 2g fiber), Protein 22g protein.
CHICKEN TAMALE PIE
This started out a long time ago as a recipe from Peg Bracken's cookbook I HATE TO COOKBOOK. I have made changes in the recipe as I go along with good results, (I think)
Provided by mandabears
Categories One Dish Meal
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In a large skillet heat vegetable oil and saute onions and garlic until translucent.
- Add chicken breasts and chop them up into small pieces as they brown.
- Add salt, chili powder, Ro-tel tomatoes, and hot sauce, stir well and cover and cook for 10 minutes.
- Stir in cornmeal, milk and cook for 15 minutes, stir frequently.
- Add both types of corn and mix well.
- Spray a 13 x 9 pan with cooking spray, pour in mixture.
- Bake at 350 degrees for one hour or until golden brown.
Nutrition Facts : Calories 403, Fat 12, SaturatedFat 2.8, Cholesterol 41.5, Sodium 579.2, Carbohydrate 57.6, Fiber 5.2, Sugar 5.2, Protein 21.4
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