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Chicken Tamale Pie

 Chicken Tamale Pie
This pie has become a standby for weekday suppers. The zesty filling satisfies our craving for Mexican food. And the kids like the crust, which tastes like corn muffins.
6 ServingsPrep/Total Time: 30 min.

Ingredients

  • 1 package (8-1/2 ounces) corn bread/muffin mix
  • 1 egg, beaten
  • 1/3 cup milk
  • 1/2 cup shredded cheddar cheese
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 2 cups cubed cooked chicken
  • 1 cup frozen corn, thawed
  • 1/2 cup chopped green onions
  • 1 can (4 ounces) chopped green chilies
  • 1 garlic clove, minced
  • 1/2 to 3/4 teaspoon chili powder

Directions

  • In a bowl, combine muffin mix, egg and milk; add cheese. Spread in
  • the bottom and up the sides of a greased 9-in. pie plate.
  • In a saucepan, combine soup, chicken, corn, onions, chilies, garlic
  • and chili powder; heat through. Immediately pour into crust.
  • Bake at 400° for 20-25 minutes or until crust is golden and
  • filling is hot. Yield: 6 servings.
Nutritional Facts: 1 serving (1 slice) equals 382 calories, 15 g fat (5 g saturated fat), 102 mg cholesterol, 911 mg sodium, 41 g carbohydrate, 2 g fiber, 22 g protein.

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Chicken Tamale Pie (continued)

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.