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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 384.5
  • Total Fat: 13.3 g
  • Cholesterol: 97.5 mg
  • Sodium: 1,688.4 mg
  • Total Carbs: 40.1 g
  • Dietary Fiber: 5.5 g
  • Protein: 27.7 g

View full nutritional breakdown of Chicken Tamale Pie calories by ingredient
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Chicken Tamale Pie

Submitted by: HELANAB86
Chicken Tamale Pie

Introduction

Recipe for Chicken Tamale Pie with a homemade cornbread layer. Recipe adapted from Pinch of Yum blog, and is a great way to use up leftover chicken or turkey.

For more on this chicken tamale pie, see here:

http://www.clearlydeliciousfoodblog.co
m/2013/chicken-tamale-pie/
Recipe for Chicken Tamale Pie with a homemade cornbread layer. Recipe adapted from Pinch of Yum blog, and is a great way to use up leftover chicken or turkey.

For more on this chicken tamale pie, see here:

http://www.clearlydeliciousfoodblog.co
m/2013/chicken-tamale-pie/

Number of Servings: 5

Ingredients

    —Cornbread Layer—

    *1/3 cup skim milk

    *1 egg, scrambled

    *1 1/2 tablespoons taco seasoning, divided in half

    *1/4 teaspoon cayenne

    *1 (14 3/4-ounce) can creamed corn

    *1/2 cup corn meal

    *1 teaspoon salt

    *2 tablespoons sugar

    *1 tablespoon baking powder

    *1/2 teaspoon baking soda

    *1/2 cup flour

    *2 jalapeño chiles, seeded and chopped

    —Toppings/Fillings Layer—

    *1 (10-ounce) jar enchilada sauce

    *2 cups pre-cooked chicken or turkey, torn into shreds

    *3/4 cup Mexican cheese

    *cilantro, to garnish

Tips

Use boxed cornbread (such as Jiffy) if you'd like to save time on the cornbread layer.


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Directions

1.) Preheat oven to 400F. For the cornbread layer, combine all ingredients until combined (use only half of the taco seasoning). Pour into a sprayed or greased down (8 or 10 inch) baking dish.
2.) Bake for 20 to 25 minutes, or until bread is barely set and golden.
3.) Meanwhile, toss the chicken (or turkey) in remaining taco seasoning.

4.) Remove cornbread from oven, poke all over with a fork, and cover in enchilada sauce. Sprinkle with chicken and cheese and return to oven.
5.) Bake for an additional 15 minutes or until cheese is melted and golden. Remove from oven, garnish with cilantro, and serve.

Serving Size: 5-6






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