This Green chicken Tamale Pie has all the flavor and comfort from Mexican Tamales but without all the work and hours of cooking time. This Texmex dish quickly became one of my husband’s favorite meals and with good reason. The filling is a combination of shredded chicken and white beans simmered in a delicious tomatillo salsa. The corn meal topping is sprinkled with cheese and baked until golden brown; the result is a bread that is crispy around the edges but cheesy and buttery in the center. Perfect topping for the green chicken filling.
What you need to make Green Chicken Tamale Pie:
For the Filling:
Spices: Mexican oregano, cumin, chili powder, salt and pepper.
White beans. Or any kind of beans you have.
For the Tamale Pie:
All purpose flour
Sour cream and hot sauce for serving
What you need to know before you make this recipe:
This is not an authentic Mexican dish but a very delicious meal that combines both Mexican and Tex-Mex cuisine. You can play with different flavors for the filling, you can try ground beef, pork or even make it vegetarian! My favorite tamales are bean and cheese by the way. Any way you want to make it you are going to love the combination of flavor and texture. I hope I inspire you to make it!
2 jalapeno peppers (you can also sub for canned mild hatch peepers if you do not want any heat)
8 oz tomatillos (about 5) Husk removed and rinsed.
2 whole garlic cloves, peeled.
Bunch of fresh cilantro
½ teaspoon Mexican oregano
½ teaspoon of salt
1 teaspoon chili powder
½ teaspoon ground cumin
1 tablespoon oil
2 cups cooked shredded chicken (rotisserie works best)
1 can white beans
–FOR THE TAMALE
¾ cup corn Meal
1/3 cup all Purpose flour
1 teaspoon salt
1/2 teaspoon baking powder
¼ teaspoon baking soda
¾ cup buttermilk
4 tablespoons butter, melted.
½ sharp cup cheddar
Sour cream for serving.
In a small saucepan add the jalapeños and onions and cover with water. Boil for five minutes. Lower the heat and add the tomatillos. Cook only for five more minutes until they start turning pale (Do not overcook. If they burst in the water the sauce will turn out bitter). Turn the heat off and let them cool.
Once the tomatillos and jalapeños are cooled transfer to a blender along with the garlic, fresh cilantro, oregano, salt, pepper, chili powder and cumin. Blend until smooth.
In a large saucepan add the oil and turn the heat to medium. Add the green salsa and cook for five minutes. Add the chicken and beans and stir until well combined. Transfer to a 2 ½ qt baking dish and set aside.
Preheat oven to 375 degrees.
In a bowl whisk the dry ingredients: cornmeal, flour, salt, baking powder and baking soda. Add the wet ingredients: buttermilk, eggs, and butter. Whisk until well incorporated. Pour the batter onto the baking dish making sure all the chicken is covered with the corn batter. Smooth the top with a spatula and sprinkle the cheddar cheese. Bake for 25 minutes until done and golden brown.
Hello, my name is Marisol Chancellor. I was born and raised in Monterrey Mexico. I’ve been living in Texas for 12 years and even when I love barbeque, fruit cobblers and sweet tea, there’s something that has the power of transporting me right back to my mom’s kitchen and gives me a little piece of home, cooking. I grew up in the kitchen and for me, memories are always linked to food, and behind the food, well, there’s always a story that comes along. So, please let me share with you my love for cooking and while we are at it, let’s share some memories, because let’s be honest, we are also hungry for nostalgia.