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Absolutely! Here’s a warm, inviting, and informative article for your Chicken Tamale Pie recipe—perfect for a blog, newsletter, or recipe site:
Chicken Tamale Pie: A Comfort Food Classic with a Southwestern Twist
If you’re craving something cozy, flavorful, and just a little bit spicy, look no further than Chicken Tamale Pie. This hearty, one-dish wonder takes the rich, savory flavors of tamales and transforms them into a simple, family-friendly casserole that’s perfect for weeknight dinners or casual gatherings.
Imagine a layer of fluffy, cornmeal-based crust topped with shredded chicken, enchilada sauce, melted cheese, and all your favorite Tex-Mex toppings. It’s everything you love about tamales—but without the labor-intensive prep.
Why You’ll Love Chicken Tamale Pie
This dish is the best of both worlds: the comforting heartiness of a casserole and the bold, zesty flavors of a tamale. It’s fast, flexible, and feeds a crowd. Plus, it’s a great way to use up leftover chicken or turkey.
Best of all? You don’t need a steamer or corn husks—just one pan, a few pantry staples, and about 45 minutes.
Ingredients
For the Cornbread Base:
- ¾ cup cornmeal
- ¼ cup all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ½ cup milk
- 1 large egg
- 2 tbsp melted butter or oil
- 1 (15 oz) can creamed corn
- 1 (4 oz) can diced green chiles (optional)
- ½ cup shredded cheese (cheddar or Monterey Jack)
For the Topping:
- 2 cups cooked shredded chicken
- 1 cup red or green enchilada sauce
- 1 cup shredded cheese
- Chopped cilantro, green onions, sour cream, and avocado (for garnish)
Instructions
1. Preheat Oven:
Preheat your oven to 400°F (200°C). Lightly grease a 9-inch pie dish or an 8×8 baking dish.
2. Make the Cornbread Base:
In a large bowl, whisk together cornmeal, flour, baking powder, and salt. In another bowl, mix milk, egg, butter, creamed corn, and green chiles (if using). Combine wet and dry ingredients, then stir in shredded cheese.
Pour the batter into your prepared dish and smooth the top.
3. Bake the Base:
Bake for 20–25 minutes, until the top is golden and just set. Remove from oven and poke holes all over the top with a fork or skewer.
4. Add the Toppings:
Pour enchilada sauce over the cornbread base, allowing it to soak in. Top with shredded chicken and a generous handful of cheese.
5. Bake Again:
Return to the oven for another 10–15 minutes, until the cheese is melted and bubbly.
6. Serve:
Let cool slightly, then top with your favorite garnishes: fresh cilantro, sour cream, avocado slices, jalapeños, or green onions.
