Chicken and Olive Tamale Pie
- Preheat oven to 400 degrees F.
- In a large saucepan bring the water to boiling. Gradually whisk in cornmeal; reduce heat. Cook, whisking constantly, for 3 minutes. Stir in corn; return to boiling. Reduce heat to medium-low. Cook, stirring frequently, for 10 minutes.
- Meanwhile, in a 1-1/2-quart gratin or 2-quart rectangular baking dish combine shredded chicken, salsa, and olives. Spoon cornmeal mixture over chicken mixture. Top with tomato slices. Bake, uncovered, for 20 to 25 minutes or until mixture is heated through.
- If desired, top with crumbled cheese and sprinkle with cilantro, green onion, and/or chili powder.
From the Test Kitchen
Cooked rotisserie chicken from the grocery store is great for weeknight ease. Shred the meat and keep in the fridge to use for meals throughout the week.
Heat the chicken and the salsa in the microwave.
Nutrition Facts (Chicken and Olive Tamale Pie)
- Per serving:
- 402 kcal ,
- 11 g fat
- (3 g sat. fat ,
- 2 g polyunsaturated fat ,
- 4 g monounsaturated fat ),
- 101 mg chol. ,
- 1204 mg sodium ,
- 41 g carb. ,
- 4 g fiber ,
- 7 g sugar ,
- 38 g pro.
Susan Dunker 1781 Days Ago
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.
Kay Judge 1954 Days Ago
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.
Kay Judge 1954 Days Ago
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.
Sascha Swafford 1972 Days Ago
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!