Chicken Tamale Pie

Total Time:
1 hr
5 min
15 min
40 min

6 servings


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.

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4.2 29
I've made this several times in the last couple weeks... I've found that I need to cook it longer so the topping isn't as mushy. I played with the spices as well. I've tried it with chicken, beef and pork and it's always delicious! I agree with the commenters who suggested a high end salsa...  item not reviewed by moderator and published
The topping was the worst I have ever tasted, mushy, never thicken up, and I followed the recipe exactly. Will never make again! item not reviewed by moderator and published
Delicious! Will definitely make again~Used rotisserie chicken and med. cheddar cause that's what I had and it was awesome!!! item not reviewed by moderator and published
tasty. i cooked 4 skin on bone in chicken breasts in crockpot day before in broth with intention to use in this dish. i added some seasoned salt, garlic powder and ground cilantro to the chicken part. i used a box of corn muffin mix which was more than called for but added a extra 1/2 cup water to it. i let it cook about 40 minutes. it was runny, put a pan under to catch spills. it soaked up juices as it sat. item not reviewed by moderator and published
just made this for dinner. GROSS. my husband ( who will eat anything , didn't like it. skip this one item not reviewed by moderator and published
I liked the flavour, with corn included, but the topping did not Set below the very top at all. Is the broth in the chicken mixture necessary? Any tips? item not reviewed by moderator and published
definitely not using salsa for this again, it wasn't all that great. I will try it again with red chilies and beef or chicken and green chilies and a can of tomatoes. item not reviewed by moderator and published
My family of picky eaters loved it! I've never experienced either the mixture or the tamale topping being watery. The ingredients are straightforward and you probably have most if not all of the ingredients on hand. I added bell peppers and corn to mine and it was marvelous. Like other reviewers have stated, make sure to use a good quality salsa. We've eaten it once a week for the past month and it's still as delicious as the first time. item not reviewed by moderator and published
This dish is delicious! I will definitely be making this again and again! To make it a little more flavorful I recommend using a more gourmet pre-made salsa and whatever fresh elements sound good to you like other have suggested. I also added a generous amount of salt and cumin to mine. My husband and I couldn't stop eating it and have never looked forward to leftovers this much before! item not reviewed by moderator and published
This was awesome! We didn't have scallions, so we added dried onions. We also used a rotisserie chicken, so that probably added a lot of flavor and salt to the dish. Before sticking it in the oven, the mixture was soupy, but it wasn't when it came out. Will make this again and again. item not reviewed by moderator and published

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