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Nutrition info

AmountPer 400 g serving
  • Calories490
  • Protein21 g
  • Fat27 g
  • Saturated fat3 g
  • Carbohydrates43 g
  • Fibre8 g
  • Sugars7 g
  • Cholesterol95 mg
  • Sodium1190 mg
% Daily ValuePer 400 g serving
  • Potassium13
  • Calcium20
  • Iron15
  • Vitamin A20
  • Vitamin C100
  • Vitamin B620
  • Vitamin B1219
  • Folate7
  • Magnesium
  • Zinc14
Food prep tip

Chicken Tamale Pie

  • Casseroles
  • Mexican
  • Ground chicken
Prepping15min
Cooking40min
Restingmin
  • Servings4
Nutrition informationThis recipe contains 21 gr protein

Ingredients

Showing ingredients in imperial

Chicken part(s)

Step by step

1

Sauté ground chicken and diced onion in a large skillet until chicken is browned; drain.

2

Stir in salsa, water, 1 tsp (5 mL) of chili powder, ground cumin, oregano and bottled hot sauce (optional); bring to a boil. Reduce heat to low and cook, stirring occasionally, for 3-4 minutes. Add corn, red pepper, jalapeño pepper, sliced olives and salt, if necessary, to taste.

3

Preheat oven to 350ºF(180ºC).

4

In a separate bowl combine cornmeal, whole wheat flour, baking powder and 1 tsp (5 mL) of chili powder for topping.

5

Beat vegetable oil, egg, milk and minced cilantro. Add to dry ingredients. Stir until just combined. Do not overmix.

6

Spray an 8” square casserole with vegetable oil cooking spray and spread chicken mixture evenly over bottom. Top with cornmeal topping. Sprinkle dish with shredded cheese.

7

Bake for 30-40 minutes or until knife inserted into cornmeal comes out clean and the dish is slightly browned.

Recipe note<p>Serve with additional garnishes such as diced jalapeño, sour cream and salsa. For a less spicy version omit the jalapeño and the bottled hot sauce. For a complete meal serve with a mixed green salad.</p>