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mexican fiesta chicken tamale pie recipe

Chicken Tamale Pie

This spicy dish is inspired by the corn husk-wrapped tamales of traditional Mexican cuisine. Combined with the concept of chicken pot pie, it's an unusual but delicious spin on classic Canadian comfort food.
Course Main Dish
Cuisine Mexican
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Author Chicken.ca

Ingredients

  • 1/2 lb 0.3 kg lean ground chicken
  • 8 tsp 40 mL vegetable oil
  • 1/2 cup 125 mL onion, diced
  • 1 cup 250 mL salsa
  • 7 tbsp 105 mL water
  • 2 tsp 10 mL chili powder
  • 1 tsp 5 mL cumin, ground
  • 1 tsp 5 mL oregano, dried
  • 10 drops hot pepper sauce
  • 1 cup 250 mL corn niblets, frozen
  • 1 red pepper s, diced
  • 1 jalapeño pepper seeded, chopped
  • 1 cup 250 mL black olives, sliced
  • 3/4 cups 175 mL cornmeal
  • 1/4 cup 60 mL whole wheat flour
  • 1 tsp 5 mL baking powder
  • 2 tbsp 30 mL cilantro, fresh, minced
  • 1 egg
  • 1/2 cup 125 mL 2% milk
  • 1/2 cup 125 mL low-fat mozzarella cheese, grated

Instructions

  1. Sauté ground chicken and diced onion in a large skillet until chicken is browned; drain.
  2. Stir in salsa, water, 1 tsp (5 mL) of chili powder, ground cumin, oregano and bottled hot sauce (optional); bring to a boil. Reduce heat to low and cook, stirring occasionally, for 3-4 minutes. Add corn, red pepper, jalapeño pepper, sliced olives and salt, if necessary, to taste.
  3. Preheat oven to 350ºF(180ºC).
  4. In a separate bowl combine cornmeal, whole wheat flour, baking powder and 1 tsp (5 mL) of chili powder for topping.
  5. Beat vegetable oil, egg, milk and minced coriander (cilantro). Add to dry ingredients. Stir until just combined. Do not overmix.
  6. Spray an 8” square casserole with vegetable oil cooking spray and spread chicken mixture evenly over bottom. Top with cornmeal topping. Sprinkle dish with shredded cheese.
  7. Bake for 30-40 minutes or until knife inserted into cornmeal comes out clean and the dish is slightly browned.