Chicken · ALWAYS FREE
Chicken & corn tamale pie
A tomato, chicken and corn filling baked beneath a tender cooked-cornmeal topping with a little cheddar.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Heat the oven to 400°F / 200°C. Use a deep 10-inch / 25-cm ovenproof skillet or a similar 2.5-litre ovenproof dish. Keep raw chicken and its utensils separate from ready-to-eat foods; do not rinse the chicken.
- Heat the oil in the skillet. Cook the onion for 5 minutes over medium heat, then add chicken and cook for 5–6 minutes, stirring. Add garlic, cumin and paprika and stir for 1 minute.
- Add crushed tomatoes, frozen corn and 0.141 oz salt. Simmer uncovered for 12–18 minutes, stirring, until the filling is thick rather than watery and several of the largest chicken pieces reach 165°F / 74°C. Continue cooking if necessary; retain all filling and juices.
- Meanwhile, bring the 18.34 oz water and remaining 0.0705 oz salt to a simmer in a saucepan. Whisk in the cornmeal gradually. Cook over low heat for 8–12 minutes, stirring frequently, until thick and tender; allow longer if the package specifies a longer cooking time for its grind.
- Spread the hot cooked cornmeal over the hot chicken filling in an even layer, reaching the edges. Scatter all cheddar over the top. If using a separate dish, transfer all filling and pan residue before adding topping.
- Bake for 20–25 minutes until bubbling around the edges and the center of the casserole reaches 165°F / 74°C. Rest for 15 minutes before dividing the entire pie into four equal portions. Refrigerate leftovers within 2 hours in shallow containers, use within 3–4 days and reheat to 165°F / 74°C.
Estimated nutrition
Per serving · 1 of 4- Calories
- 500 kcal
- Protein
- 44.9 g
- Total carbohydrate
- 47.5 g
- Total fat
- 14.9 g
- Total sugars
- 7.4 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Each ingredient retains its primary food description and state. All listed ingredient masses are counted; cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions or explicitly counted items define the stated recipe yield. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero. One portion is one quarter of the complete casserole, including all topping, cheese and filling. Actual final portion weight depends on evaporation. Contains milk. Gluten-free classification requires verified cornmeal, canned tomato, cheese and spice labels and appropriate handling; no claim of allergen safety.
View the ingredient calculations · Source 1Why it’s in this collection
- Gluten-Free: Complete ingredient review of Chicken & corn tamale pie: raw boneless skinless chicken breast; plain frozen corn kernels; canned crushed tomatoes; peeled onion; olive oil; peeled garlic; ground cumin; paprika; fine or medium degermed yellow cornmeal; water for cornmeal; cheddar; fine salt. No wheat, barley or rye ingredient is listed. Oats, when present, must be labeled gluten-free; all packaged ingredients require label checks.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified. Use gluten-free-labeled oats, baking powder, spices and other packaged ingredients as applicable; avoid gluten cross-contact. This is not a celiac or allergy safety guarantee.
Supporting reference - High Protein: 640 g of the weighed raw edible protein ingredient supplies 36.00 g estimated protein per equal portion using the retained USDA profile; other ingredients are excluded from this conservative anchor. Brand and cooking losses vary. Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
