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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.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings

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.
Nutrition Facts
1 slice: 382 calories, 15g fat (5g saturated fat), 102mg cholesterol, 911mg sodium, 41g carbohydrate (11g sugars, 2g fiber), 22g protein.

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