Chicken tamale pie

 

1/2 cup cornmeal

1  14 3/4-oz can cream-style corn ***( I didn't have cream corn so I used 1 vacuum canned corn combined it with a can of cream of chicken added enough water to create a consistency of creamed corn+ 1 TBSP of sugar and microwaved it...close enough) 

3 cups of shredded rotisserie chicken ***(left over from the enchiladas)

2  7-oz cans Herdez salsa Verde *or 16oz jar mild green salsa

1/3 cup Lindsay chopped olives

1 tomato thinly sliced

1/3 cup crumbled Queso Fresco

1/2 TBSP garlic power 

4 leaves of Basil sliced thin

to garnish snipped cilantro, green onions sliced diagonally 

 

                         PUTTING IT ALL TOGETHER

1)Preheat oven to 400F

2) In a medium to large saucepan add 1 1/4 cup of water this will be used for the cornmeal, set aside

3) In a 1 1/2 or 2 quart size dish ( I used my favorite pie dish), combine the chicken, salsa, basil, garlic, and olives. then level it down in the pan set aside



 

 

4) Now this step requires a lot of stirring. Bring to a boil the 1 1/4 cups of water then gradually whisk in the cornmeal reduce heat and continue to whisk away to avoid lumps and clumps for 3 minutes, then stir in cream corn return this mixture to a boil then reduce to medium low and stir frequently for 10 minutes.

 

5) Spoon the corn mixture over the chicken mixture, top with thinly sliced tomatoes. Bake uncovered for 25 - 30 minutes or the pie is heated. 

 

6) Garnish with cheese, cilantro and green onions...ENJOY!!!