Chicken Tamale Pie

Feb 27, 2024 • Tom Jackson

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 4.3 stars by 6 users

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

Shredded Chicken:

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

Tamale/cornbread base:

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

Toppings:

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

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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:

Red Chile Brisket Tamales

Bacon Cornbread with Black Pepper Honey

Recipe Highlights and Insights:

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