Chicken and Olive Tamale Pie

The meat with salsa and olives (I used black olives because that is what I had on hand) was delicious. But the topping was mushy and didn't seem done even after cooking an additional ten minutes. I might try substituting Jiffy Cornbread for the topping.

This recipe failed miserably. The tamale topping remained a liquid with the consistency of mush. Had to scrape it off and ate the filling by itself. Something is wrong with this recipe.

i had no cornbread crust or anything resembling tamale pie, it was runny and the only crust was the melted cheese. we ended up putting it in tortillas - very disappointing sunday supper.

Made this twice and both times it tasted great, but presents poorly because it does not hold up well due to the amount of verde sauce, I think. Have considered decreasing the amount of sauce or adding a reconstituted Jiffy cornbread mix to the entire mixture. Any thoughts will be appreciated.

I have made this twice and both times it tastes a great, but presents poorly because it does not hold together. Have thought about decreasing the amount of verde sauce or mixing a box reconstituted JIffy corn bread mix into the whole recipe. Any thoughts will be appreciated.

This was REALLY good. I modified it though -- cooked chicken breast in the crockpot with onion, fresh green chiles, and about 1/4 cup on green enchilada sauce. Let that cook on low for 4.5 hours and then shredded the chicken and that was my base mixture. I opted for black olives instead of green ones and I didn't have queso cheese so I just used 1/4 cup of shredded cheddar on top. Very healthy and very good!