I am always looking for quick and easy meals to prepare throughout the week, you know, those evenings when you just don’t have time to cook a traditionally wholesome meal.

So, I look for recipes that I can cook in my slow cooker or anything that takes about an hour or less to prepare. This is why I love this chicken tamale pie recipe. It’s so quick and easy to put together, and everyone in the family is sure to love it.

You only need about 10 minutes to prepare this one and then it bakes for the remainder of the hour. So, just 10 minutes, and then you can be off doing laundry, helping the kids with their homework, or just relaxing while you wait for your delicious dinner to be ready.

This has your meat and vegetables all included, so you don’t even need to prepare anything to go with it. And, if you want a quick and easy dessert recipe to serve afterward, check out my hazelnut cheesecake bars.

This dinner pie really is a wholesome meal in itself and has delicious ingredients like chicken, cheese, corn, white beans and a host of seasonings. It’s the perfect fix when you are craving something from the Mexican menu and you really can’t beat how quick and easy it is to prepare.

You can also use this dish for your Mexican food night and accompany it with any number of yummy dishes, including these really easy-to-make zucchini tortillas.

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• Chicken Tamale Pie
• Ingredients:
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• Ingredients
• Instructions

Chicken Tamale Pie

Prep Time: 10 minutes

Cook Time: 50 minutes

Total time: 1 hour

Yield: 6 Servings

Serving size: 350 g (12 oz)

Cuisine: Mexican

Type: Main Dish

Ingredients:

2 chicken breasts, grilled and cut into bite-size cubes
3 cups of chicken broth
1 small white onion, chopped
3 medium tomatoes, chopped
½ cup of shredded sharp cheese
¾ cup of fresh corn kernels
1 ½ cup of canned white beans
4 tbsps. of sugar
2 tsps. of chili powder
¾ cup of uncooked polenta
1 tbsp. of butter
salt to taste
Fresh cilantro and sour cream for serving

Instructions

1. Preheat your oven to 400 F (200 degrees C).
2. Sauté onions until translucent. Add tomatoes, salt, sugar, chili powder and 1 cup of your chicken broth. Simmer for 10 minutes. Mix in chicken, corn and white beans. Remove from heat.
3. Over medium heat, cook your polenta with leftover broth for 7-10 minutes or until thickened and cooked through, stirring constantly. Add butter, cheese, and salt.
4. Spread cooked polenta over the chicken and beans in sauce. Transfer to the oven for 30 minutes. Let cool down for at least 15 minutes before serving.
5. Serve with fresh cilantro and sour cream.

Wholesome ingredients make this the perfect family meal.

Yummy polenta tops off this amazing Mexican-inspired dish.

Chicken, combined with corn and white beans, gives it a great authentic Mexican flavor.

It bakes to perfection while you focus on other things!

Serve topped with sour cream, cilantro, or your favorite salsa.

Yield: 6

For A Quick And Easy Wholesome Meal, This Chicken Tamale Pie Can’t Be Beat

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I am always looking for quick and easy meals to prepare throughout the week, you know, those evenings when you just don’t have time to cook a traditionally wholesome meal. So, I look for recipes that I can cook in my slow cooker or anything that takes about an hour or less to prepare. This is why I love this chicken tamale pie recipe. It’s so quick and easy to put together and everyone in the family is sure to love it.

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour

Ingredients

• 2 ,chicken breasts grilled and cut into bite-size cubes
• 3 cups of chicken broth
• 1 small white onion, chopped
• 3 medium tomatoes, chopped
• ½ cup of shredded sharp cheese
• ¾ cup of fresh corn kernels
• 1 ½ cup of canned white beans
• 4 tbsps. of sugar
• 2 tsps. of chili powder
• ¾ cup of uncooked polenta
• 1 tbsp. of butter
• salt to taste
• Fresh cilantro and sour cream for serving

Instructions

1. Preheat your oven to 200 degrees C (400 F).
2. Sauté onions until translucent. Add tomatoes, salt, sugar, chili powder and 1 cup of your chicken broth. Simmer for 10 minutes. Mix in chicken, corn and white beans. Remove from heat.
3. Over medium heat, cook your polenta with leftover broth for 7-10 minutes or until thickened and cooked through, stirring constantly. Add butter, cheese and salt.
4. Spread cooked polenta over the chicken and beans in sauce. Transfer to the oven for 30 minutes. Let cool down for at least 15 minutes before serving.
5. Serve with fresh cilantro and sour cream.

Nutrition Information:

Yield:

6

Serving Size:

12 oz
Amount Per Serving: Calories: 456Total Fat: 11.2gSaturated Fat: 4.1gCholesterol: 56mgSodium: 619mgCarbohydrates: 57.1gFiber: 10.2gSugar: 7.3gProtein: 33g