Total Time
1hr 35mins
Prep 35 mins
Cook 1 hr

Mexican flavored main dish made with chicken instead of beef per request from recipe card collection.

Ingredients Nutrition


  1. Wash chicken and pat dry.
  2. In hot oil saute onion and garlic till tender.
  3. Add chicken, stewed tomatoes, tomato sauce, chicken broth and 1 tsp salt.
  4. Bring to boil, stirring occasionally; reduce heat and simmer with cover for 30 minutes or until tender.
  5. Remove from heat, let stand until chicken is cool enought to remove meat from bones, keeping meat in large pieces.
  6. Add chili powder and oregano to tomato liquid.
  7. Boil, uncovered until reduced to about 3 cups.
  8. Stir in chicken, corn and olives, set aside.
  9. In saucepan, combine cornmeal with 4 cups water and 1 tsp salt.
  10. Bring to boil, stirring constantly until thick, then let stand for about 5 minutes.
  11. Preheat oven to 375.
  12. Line bottom of 3-qt baking dish with about half of the cornmeal mush.
  13. Spoon chicken mixture over cornmeal.
  14. Spoon remainder of cornmeal around edges.
  15. Sprinkle with cheese.
  16. Bake uncovered for 30 minutes until bubbly in center.
Most Helpful

I had never made a tamale pie before and really liked it. Made it for a small group and they all liked it. I cooked it longer than 30 minutes, closer to 50. Thought I wouldn't like the olives but couldn't taste. I added frozen corn and cut up green pepper and 1 jalepeno. Very good with the chicken.

Mara003 July 11, 2005

This was just like a great tamale pie I had when I was younger! Thumbs up all around the table - from the meat eaters, anyway. Thank you for sharing this!

Susan Lee June 09, 2003