Chicken Tamale Pie
2/3 cup flour
1/2 cup cornmeal
3 Tbsp. sugar
1 Tbsp. baking powder
1/4 tsp. salt
2 Tbsp. canola oil
1/2 cup Santa Fe Ole Hatch Green Chile
1/3 cup milk
1 egg
1 can creamed corn
2-3 cups cooked chicken meat
1 cup Hatch Chile Colorado
1 cup Oaxaca cheese, shredded
1 small bunch cilantro, chopped
Directions:
Preheat oven to 400 degrees F.
Whisk together the flour, cornmeal, sugar, baking powder and salt
Stir in the oil until the mixture makes soft crumbs. Whisk in the milk and egg. Add creamed corn and green chile until just combined
Bake in a 9-inch square pan for 25 minutes until just set
Poke holes in the crust with a fork. Pour chile Colorado sauce over the crust
Top with chicken and sprinkle with cheese. Reduce oven temp to 350, cover with foil and bake 20 minutes
When heated through, remove foil and bake another 5-10 minutes, until cheese is melted and bubbly
Allow to cool 5 minutes and garnish with chopped cilantro
Click here for Santa Fe Ole Hatch Green Chile
Click here for Hatch Chile Colorado
