Skip to content

Tamale Chicken Potpies

Tamale Chicken Potpies

Tamale Chicken Potpies

Tamale Chicken Potpies


2 teaspoons canola oil

1 cup chopped onion

12 ounces ground chicken

1 tablespoon ground cumin

1/2 teaspoon chili powder

1/2 teaspoon salt, divided

1 cup chopped zucchini

3/4 cup fresh corn kernels

1 (10-ounce) can diced tomatoes and green chiles, undrained

1 (8-ounce) can unsalted tomato sauce

Cooking spray

1/2 cup coarsely ground yellow cornmeal

1 1/2 cups water, divided

3 ounces Monterey Jack cheese, shredded and divided (about 3/4 cup)


Preheat oven to 400°.

Heat a large skillet over medium-high heat.

Add oil to pan; swirl to coat. Add onion; saute 3 minutes. Add chicken; cook 3 minutes, stirring to crumble. Stir in cumin, chili powder, and 1/4 teaspoon salt; cook 1 minute. Add zucchini, corn, tomatoes, and tomato sauce; bring to a boil. Reduce heat; simmer 8 minutes, stirring occasionally. Divide chicken mixture evenly among 4 (10-ounce) ramekins coated with cooking spray. Place ramekins on a jelly-roll pan.

Place remaining 1/4 teaspoon salt, cornmeal, and 1/2 cup water in a medium bowl, stirring to combine. Bring remaining 1 cup water to a boil in a medium saucepan. Gradually add cornmeal mixture to pan; cook 3 minutes or until thickened, stirring frequently. Stir in 2 ounces cheese. Divide cornmeal mixture evenly among ramekins. Sprinkle evenly with remaining 1 ounce cheese.

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

Please show your support by visiting our sponsor: Mrs. Fields Gifts

Leave a Reply

Your email address will not be published. Required fields are marked *