Easy Chicken Tamale Pie Recipe

5 31 30
Easy Chicken Tamale Pie Recipe
Easy Chicken Tamale Pie Recipe photo by Taste of Home
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Easy Chicken Tamale Pie Recipe

Read Reviews
5 31 30
Publisher Photo
All you need are some simple ingredients from the pantry to put this slow cooker meal together. I love that I can go fishing while it cooks. —Peter Halferty, Corpus Christi, Texas
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 7 hours
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 7 hours

Ingredients

  • 1 pound ground chicken
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (11 ounces) whole kernel corn, drained
  • 1 can (10 ounces) enchilada sauce
  • 2 green onions, chopped
  • 1/4 cup minced fresh cilantro
  • 1 package (8-1/2 ounces) corn bread/muffin mix
  • 2 large eggs, lightly beaten
  • 1 cup shredded Mexican cheese blend
  • Optional toppings: sour cream, salsa and minced fresh cilantro

Directions

In a large skillet, cook chicken over medium heat 6-8 minutes or until no longer pink, breaking into crumbles. Stir in seasonings.
Transfer to a 4-qt. slow cooker. Stir in beans, tomatoes, corn, enchilada sauce, green onions and cilantro. Cook, covered, on low 6-8 hours or until heated through.
In a small bowl, combine muffin mix and eggs; spoon over chicken mixture. Cook, covered, on low 1-1-1/2 hours longer or until a toothpick inserted in corn bread layer comes out clean.
Sprinkle with cheese; let stand, covered, 5 minutes. If desired, serve with toppings. Yield: 8 servings.
Originally published as Easy Chicken Tamale Pie in Taste of Home February/March 2014

Nutritional Facts

1-1/4 cups (calculated without optional toppings): 359 calories, 14g fat (5g saturated fat), 110mg cholesterol, 1021mg sodium, 40g carbohydrate (11g sugars, 5g fiber), 20g protein.

  • 1 pound ground chicken
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (11 ounces) whole kernel corn, drained
  • 1 can (10 ounces) enchilada sauce
  • 2 green onions, chopped
  • 1/4 cup minced fresh cilantro
  • 1 package (8-1/2 ounces) corn bread/muffin mix
  • 2 large eggs, lightly beaten
  • 1 cup shredded Mexican cheese blend
  • Optional toppings: sour cream, salsa and minced fresh cilantro
  1. In a large skillet, cook chicken over medium heat 6-8 minutes or until no longer pink, breaking into crumbles. Stir in seasonings.
  2. Transfer to a 4-qt. slow cooker. Stir in beans, tomatoes, corn, enchilada sauce, green onions and cilantro. Cook, covered, on low 6-8 hours or until heated through.
  3. In a small bowl, combine muffin mix and eggs; spoon over chicken mixture. Cook, covered, on low 1-1-1/2 hours longer or until a toothpick inserted in corn bread layer comes out clean.
  4. Sprinkle with cheese; let stand, covered, 5 minutes. If desired, serve with toppings. Yield: 8 servings.
Originally published as Easy Chicken Tamale Pie in Taste of Home February/March 2014

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Reviews forEasy Chicken Tamale Pie

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tommypoo User ID: 1263135 261035
Reviewed Feb. 9, 2017

"I used ground venison instead. This is a wonderful healthy recipe!"

MY REVIEW
cLeighw User ID: 2420825 260033
Reviewed Jan. 21, 2017

"Don't know what I did wrong, but I followed the recipe exctly! Mine turned out pretty bland. Won't be trying trying this again."

MY REVIEW
danab1925 User ID: 8028868 237437
Reviewed Nov. 15, 2015

"Fabulous every time we have this for dinner. I have used both the crockpot and the oven with a 9x13 pan--never disappointed! My husband says that we can have this dish every week...it's that tasty!"

MY REVIEW
hbwt40 User ID: 1263518 225274
Reviewed Apr. 22, 2015

"This is oh so yummy! Great slow cooker recipe!!!!!"

MY REVIEW
sbuffman User ID: 1497756 222488
Reviewed Mar. 10, 2015

"So good!"

MY REVIEW
Angel182009 User ID: 6228642 150946
Reviewed Nov. 8, 2014

"My family really liked this. I loved that you use the slow cooker for it. Saves time and makes it easier to get dinner on the table."

MY REVIEW
coralbay User ID: 8026072 150945
Reviewed Nov. 5, 2014

"Made this recipe last night while camping-INCREDIBLE!"

MY REVIEW
jaime1103 User ID: 4076548 124420
Reviewed Aug. 20, 2014

"My whole family loved it and it was easy."

MY REVIEW
rinshin User ID: 1384577 124419
Reviewed Jun. 22, 2014

"This was certainly quick and easy recipe for lazy days of summer or any other times. Very good recipe, but I did have to up the spices a little more after tasting the dish throughout it's cooking time. Thanks for sharing."

MY REVIEW
tifball User ID: 1836523 179923
Reviewed Jun. 12, 2014

"Delicious! However I did not use a slow cooker. I just baked in oven on 375 until the cornbread was done."

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