Experience the vibrant flavors of the Southwest with this enticing Chicken Tamale Pie recipe. Combining succulent shredded chicken, lively green chiles, and robust seasonings atop a comforting tamale-cornbread base, this dish offers a symphony of textures and tastes. Baked to perfection in a cast iron skillet, it's crowned with creamy cheese, tangy enchilada sauce, and a sprinkle of fresh cilantro. Perfect for gatherings or cozy family dinners, this Chicken Tamale Pie promises to satisfy cravings and delight palates with every bite.
Chicken Tamale Pie
Tom Jackson
Rated 5.0 stars by 5 users
Category
Poultry
Cuisine
Mexican
Servings
10
Prep Time
20 minutes
Cook Time
2 hours
Calories
422
Embark on a culinary journey inspired by the Southwest with our Chicken Tamale Pie recipe. Tender shredded chicken, seasoned with Cattleman’s Grill Mexicano Taco Seasoning and zesty green chiles, takes center stage atop a velvety tamale-cornbread base. Baked in a cast iron skillet until golden and bubbling, each slice reveals a medley of textures and flavors. Topped with melted Chihuahua cheese, tangy 505 Red Enchilada Sauce, and a garnish of fresh cilantro, this dish transforms any occasion into a flavorful fiesta.
Ingredients
- 1/2 of a whole chicken (about 36 oz)
- Cattleman’s Grill Mexicano Taco Seasoning
-
1/2 cup 505 Mild or Medium Roasted Green Chiles
-
1/2 cup 505 Red Enchilada Sauce
-
1 cup Marsh Hen Mill Yellow Cornmeal
- 1 cup self rising flour
- 1/4 white sugar
- 1 large egg
- 1/4 cup unsalted butter, melted
- 1 cup sour cream
- 1 (14.5 oz) can // 1 1/4 cup creamed corn
-
1/2 cup 505 Mild or Medium Roasted Green Chiles
- 2 tbsp Cattleman’s Grill Mexicano Seasoning
- 1 tbsp unsalted butter
-
1/2 cup 505 Red Enchilada Sauce
- 2 cups Chihuahua cheese, shredded
- 1/4 cup sour cream
- 3 tbsp fresh cilantro, minced for garnish
Shredded Chicken:
Tamale/cornbread base:
Toppings:
Directions
- Preheat your Yoder Smokers YS1500s Outlander Series Pellet Grill to 325ºF with the Yoder Smokers Wood Fire Oven installed, but the damper closed for indirect cooking.
- Spatchcock a whole chicken, then divide the chicken in half, cutting down the center of the breasts. Save half of the bird for another project.
- Pull the skin away from the meat, without removing it entirely, then season the meat under the skin with Cattleman’s Grill Mexicano Taco Seasoning. Put the skin back in place to cover the meat.
- Roast the half chicken on the second shelf of the smoker until the internal temperature in the breasts reaches 155ºF. Remove from the grill and rest at least 15 minutes.
- Shred and chop the chicken. Mix with one half cup 505 Mild or Medium Roasted Green Chiles and one half cup 505 Red Enchilada Sauce.
- To make the tamale/cornbread base, combine the wet ingredients first in a mixing bowl. Whisk to combine. Then whisk in the dry ingredients until well incorporated.
- Grease a Lodge 12” Cast Iron Skillet with the remaining (one tablespoon) of butter. Pour the batter into the skillet. Transfer to the wood fired oven and bake until a toothpick comes out clean, about 15 minutes.
- Remove the skillet from the oven and open the damper to allow the flames to enter the oven. Turn the grill temperature up to 425ºF.
- Using chop sticks, poke holes in the cornbread. Pour one half cup 505 Red Enchilada Sauce over the corn bread. Top with the chicken mixture. Cover with the Chihuahua cheese.
- Return the skillet to the Wood Fire Oven. Cook until the cheese on top is browned, about 6-87 minutes.
- Remove from the oven and top with cilantro and sour cream.
Recipe Note
Other Recipes You Might Enjoy:
Bacon Cornbread with Black Pepper Honey
Recipe Highlights and Insights:
Global Influence of Fusion Cuisine:
Fusion cuisine is a culinary phenomenon that has swept across the globe, blending flavors, techniques, and ingredients from diverse culinary traditions to create innovative and exciting dishes. This culinary movement transcends borders and cultural boundaries, reflecting the interconnectedness of our modern world and celebrating the rich tapestry of global food culture.
One of the key drivers behind the rise of fusion cuisine is globalization, which has facilitated the exchange of culinary ideas and ingredients across continents. As people travel, migrate, and communicate more freely, they bring with them their culinary heritage, resulting in a melting pot of flavors and influences in kitchens around the world.
Fusion cuisine thrives on creativity and experimentation, with chefs drawing inspiration from a wide range of culinary traditions to create dishes that are both familiar and novel. From Japanese-Peruvian ceviche to Korean-Mexican tacos, fusion cuisine pushes the boundaries of traditional cooking, sparking excitement and intrigue among adventurous diners.
Beyond its culinary appeal, fusion cuisine also serves as a reflection of cultural diversity and cross-cultural exchange. By embracing ingredients and techniques from different parts of the world, fusion chefs celebrate the richness of global food culture and challenge stereotypes about what constitutes "authentic" cuisine.
Moreover, fusion cuisine has the power to foster cultural understanding and appreciation by bringing people together around the dinner table. Through shared culinary experiences, diners have the opportunity to explore new flavors, learn about different cultures, and forge connections with others from diverse backgrounds.
In today's interconnected world, fusion cuisine continues to evolve and thrive, fueled by a spirit of creativity, exploration, and collaboration. Whether it's a fusion food truck on the streets of a bustling metropolis or a Michelin-starred restaurant pushing the boundaries of culinary innovation, fusion cuisine reminds us of the endless possibilities that arise when we embrace diversity and celebrate the universal language of food.
Nutrition
Nutrition
- Serving Size
- 6 oz
- per serving
- Calories
- 422
- Fat
- 17.5 grams
- Saturated Fat
- 9.6 grams
- Cholesterol
- 86 milligrams
- Sodium
- 848 milligrams
- Carbs
- 52 grams
- Fiber
- 2.8 grams
- Sugar
- 9.4 grams
- Protein
- 17.4 grams
Hi Manuela, Yes, you can add other leavening agents to flour to make your own self rising flour. We use the standard 2tsp (8g) of baking powder to 1 cup (around 150g) of flour. We haven’t tried it for this recipe, but it should work. We haven’t tried the Maseca Masa Mix in this recipe since we wanted it to have more of a cornbread consistency, feel free to experiment and let us know how it turns out!
What if I don’t have self rising flour should I add 1tsp Baking powder & 1/2 tsp Baking soda?
And have you ever substituted the flour for Maseca Tamal Instant Corn Masa Mix?