If you love tamales as much as I do, you’re going to want to save this recipe for future reference.
I felt like a mad scientist when I came up with this recipe, and was a bit scared as I pulled it out of the oven and cut into it. I took one bite and completely swooned. I’ve been really, really, really excited to share this recipe with you, because it is freakin’ delicious!
Many Tamale Pie recipes I’ve seen call for a base that is closer to corn bread than it is to an actual tamale. I love corn bread as much as the next gal, but when I’m craving tamales I need that tamale flavor!
The secret to getting the tamale base in this dish to come out right is to cook it in a water bath. Be smart and pour the boiling water into the pan holding your baking dish after you’ve put it in the oven. Don’t try to carry a tray of boiling hot water from your counter to your oven, or you will regret it.
Tamales can be an all-day production (I know, I’ve done it!), but if you’ve got a little over an hour before dinner, go ahead and use up some leftover chicken to make this meal. Your family will love it! The husband and I completely scarfed ours down and I was in tamale heaven.
The chicken is coated in enchilada sauce so it comes out moist and flavorful. Can’t wait any longer? Here’s the recipe! Get to it, missy (mister?).
Tamale Pie Base
Make the Base
Make the Filling
Assemble and Bake