Chicken Chile Tamale Pie

Can't Stay Out of the Kitchen


This amazing Tamale Pie uses shredded chicken, Fiesta corn, olives, bell peppers, cheese and tomatoes with green chilies in the tamale layer. It's topped with a gluten free homemade cornbread that includes cheese, chilies and creamed corn. It's served with fresh avocado, tomatoes, cilantro, olives and sour cream. This delicious Tex-Mex main dish is terrific for tailgating parties and as cool weather comfort food.


  • 2 cups cooked chicken (diced or shredded )
  • 14 oz. can red enchilada sauce
  • 2 tbsp. avocado oil (or olive oil)
  • 1 medium sweet onion (chopped)
  • 1 green bell pepper (diced)
  • 2 cloves garlic (minced)
  • 10 oz. can diced tomatoes with green chilies (undrained)
  • 15 oz. can whole kernel Fiesta corn (drained)
  • 2.5 oz. can sliced ripe olives (drained)
  • 1 cup monterey jack cheese (shredded)
  • 1 cup Colby Jack cheese (shredded (or cheddar cheese, shredded))
  • 1 cup gluten free all-purpose flour
  • 1 cup stone-ground cornmeal
  • 1 tbsp. sugar
  • 1/2 tsp. sea salt
  • 1 tbsp. baking powder
  • 1/2 cup unsalted butter (melted (1 stick))
  • 1/3 to 1/2 cup half-and-half (or milk)
  • 1 large egg
  • 15 oz. can creamed corn (undrained)
  • 4 oz. can diced green chilies (undrained)
  • 1 cup sharp cheddar cheese (shredded, or more, if desired (or pepperjack cheese for more flavor))
  • cilantro (minced)
  • avocados (sliced)
  • green onion (sliced)
  • sour cream
  • grape tomatoes (halved lengthwise)


  1. In a large skillet over medium heat, heat oil. Add onion, bell pepper and garlic and sauté about 5 minutes until translucent. Stir in...
  2. Get the full instructions at Can't Stay Out of the Kitchen
Chicken Chile Tamale Pie

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Chicken Main Dish
Recipe Yields:
8 servings
Prep Time:
Cook Time: