Tamale Chicken Pot Pies Recipe

Step 1

Preheat the oven to 400°.

Step 2

Heat a large skillet over medium-high heat. Add the oil to the pan and swirl to coat. Add onion; saute 3 minutes. Add the ground chicken, cook 3 minutes, stirring to crumble. Stir in the cumin, chili powder, and 1/4 tsp salt.

Step 3

Add the the zucchini, corn, tomatoes, and tomato sauce. Bring to a boil. Reduce the heat, and simmer for 8 minutes, stirring occasionally.

Step 4

Divide the chicken mixture evenly among 4 10-ounce ramekins coated with cooking spray. Place the ramekins on a baking sheet.

Step 5

Place the remaining 1/4 teaspoon salt, cornmeal, and 1/2 cup water in a medium bowl, stirring to combine. Bring the remaining cup of water to a boil in a medium saucepan. Gradually add the cornmeal mixture to the pan; cook for 3 minutes or until thickened, stirring frequently. Stir in 2 ounces of cheese.

Step 6

Divide the cornmeal mixture evenly among the ramekins. Sprinkle evenly with the remaining cheese.

Step 7

Bake at 400° for 15 minutes or until light golden brown.

Tips

No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

Ingredient substitutions

Ground turkey instead of ground chicken - Ground turkey is a healthier alternative to ground chicken, as it is lower in fat and calories. It also has a milder flavor, making it a great option for those who don't like the taste of chicken.
Canned black beans instead of corn - Black beans are a great source of protein and fiber, making them a healthier alternative to corn. They also have a slightly nutty flavor that complements the Mexican spices in the pot pies.

Variations

Vegetarian Tamale Pot Pies Heat a large skillet over medium-high heat. Add the oil to the pan and swirl to coat. Add onion; saute 3 minutes. Add the chopped mushrooms and bell peppers, cook 3 minutes, stirring occasionally. Stir in the cumin, chili powder, and 1/4 tsp salt. Add the the zucchini, corn, tomatoes, and tomato sauce. Bring to a boil. Reduce the heat, and simmer for 8 minutes, stirring occasionally. Follow the remaining steps as directed.

Serve with

Mexican Rice: This delicious and flavorful side dish is the perfect accompaniment to the Tamale Chicken Pot Pies. It is easy to make and adds a great depth of flavor to the meal. The combination of cumin, onions, garlic, and tomatoes give the Mexican Rice a unique and delicious flavor.

Chipotle Black Bean Salad: This easy and flavorful salad is a great addition to the Tamale Chicken Pot Pies. The combination of black beans, corn, tomatoes, and chipotle peppers give the salad a spicy kick that pairs perfectly with the Mexican Rice. The addition of lime juice and cilantro bring a freshness to the dish that will make it a hit at any gathering.

FAQ

Q: What type of cheese should I use for this recipe?

A: Monterey Jack cheese is recommended for this recipe, but you could use other types of cheese such as cheddar or pepper jack.

Q: What is the best way to melt cheese?

A: The best way to melt cheese is to use low heat and stir frequently. This will help the cheese melt evenly without burning. You can also add a small amount of liquid such as cream or broth to help the cheese melt more smoothly.

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Fun facts:

The Mexican flavors of this recipe are inspired by the Mexican-American actress and singer, Selena Gomez. She is a proud Mexican-American, and her heritage is often reflected in her music and style.

The combination of corn, chile, and cumin is a classic combination in Mexican cuisine, and it is often referred to as the "Holy Trinity" of Mexican cooking. It is used to create delicious dishes like tamales, enchiladas, and tacos.