Chicken Tamale Pie

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 1

    small onion, chopped

  • 1

    Tbs. butter or margarine

  • 1 1/2

    c. SPIKES’ Mild Salsa

  • 1

    c. canned corn, drained

  • 1 1/2

    c. cooked chicken, chopped

  • 3/4

    c. Bob's Red Mill-Medium Cornmeal

  • 1

    Tbs. all-purpose gluten free flour

  • 1 1/2

    tsp. baking powder

  • 1/2

    tsp. salt

  • 1/2

    tsp. chili powder

  • 1

    egg, beaten

  • 1/3

    c. milk or substitute

  • 1

    Tbs. vegetable oil

Directions

Preheat oven to 425°F. Sauté onion in butter in a large skillet over medium heat. Stir in salsa, corn and chicken. Simmer for 10 minutes. Prepare a large casserole dish with cooking spray. Pour chicken mixture into prepared casserole dish. Combine cornmeal, flour, baking powder, salt and chili powder in a large bowl. Add egg, milk and oil; mix well. Spread cornmeal mixture on top of the chicken. Bake for 20 minutes or until crust is golden brown. Cut pie into wedges and serve with additional salsa if desired.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: