Chicken Tamale Pie

When traditional Mexican tamales meet American comfort food, the result is the spectacular Chicken Tamale Pie – a dish that captures all the beloved flavors of tamales without the time-intensive preparation. This innovative recipe layers seasoned shredded chicken and enchilada sauce over a tender cornbread base, creating a hearty, satisfying meal that’s perfect for busy weeknights or casual entertaining.

What sets this dish apart is its clever construction. Instead of the labor-intensive process of making individual tamales with masa dough and corn husks, this pie uses a simple cornbread base that mimics the corn flavor of traditional tamale dough while providing a sturdy foundation for all the delicious toppings.

The Appeal of This Modern Classic

Chicken Tamale Pie has earned its place as a family favorite because it delivers maximum flavor with minimal effort. The cornbread base provides the perfect canvas for the bold Mexican-inspired toppings, while the combination of textures – from the tender cornbread to the savory chicken and melted cheese – creates a truly satisfying eating experience.

This dish is also incredibly versatile and forgiving. It’s an excellent way to use up leftover chicken, and the recipe easily adapts to different spice levels and ingredient preferences. Whether you’re feeding a crowd or meal-prepping for the week, this tamale pie delivers consistent, crowd-pleasing results.

Essential Ingredients

For the Cornbread Base:

• 1/3 cup milk
• 1 large egg
• 1 (15 oz) can cream-style corn
• 1 (8.5 oz) box cornbread or muffin mix (such as Jiffy)
• 1 (4 oz) can chopped green chiles

For the Chicken Layer:

• 1 (10 oz) can red enchilada sauce
• 2 cups cooked, shredded chicken breast
• 1 tablespoon taco seasoning
• 1 cup shredded Monterey Jack or Mexican blend cheese

For Garnish:

• Green onions, sliced
• Fresh cilantro
• Sour cream
• Kosher salt and freshly ground black pepper, to taste

Step-by-Step Preparation

Setting Up: Begin by preheating your oven to 400°F (200°C) and greasing a 9-inch pie plate with nonstick spray. The right temperature is crucial for achieving a properly set cornbread base that won’t become soggy under the chicken mixture.

Creating the Cornbread Foundation: In a large bowl, whisk together the egg and milk until well combined. This creates the liquid base that will bind your cornbread. Stir in the cream-style corn, which adds moisture and sweetness while enhancing the corn flavor. Add the muffin mix and chopped green chiles, stirring just until the ingredients are combined – overmixing can lead to a tough cornbread base.

Pour this mixture into your prepared pie plate, spreading it evenly to ensure uniform cooking.

First Bake: Bake the cornbread base for 20-30 minutes, until it’s set but still tender. You’ll know it’s ready when a toothpick inserted in the center comes out clean or with just a few moist crumbs.

Creating Flavor Channels: Once the cornbread is baked, use the handle of a wooden spoon to poke holes randomly across the surface. This crucial step allows the enchilada sauce to penetrate the cornbread, infusing it with flavor and preventing the layers from separating.

Building the Layers: Drizzle about half a cup of enchilada sauce over the cornbread, allowing it to seep into the holes you’ve created. In a separate bowl, combine the shredded chicken, taco seasoning, remaining enchilada sauce, and a quarter cup of the shredded cheese. This mixture should be well-coated but not swimming in sauce.

Spoon the chicken mixture evenly over the cornbread base, then top with the remaining cheese.

Final Bake: Return the pie to the oven for 15-20 minutes, until the cheese is melted and bubbly with golden spots. The edges should be slightly crispy while the center remains moist and flavorful.

Resting and Serving: Allow the pie to rest for 5 minutes before serving. This brief resting period helps the layers set and makes serving much easier. Garnish with sliced green onions, fresh cilantro, and dollops of sour cream.

Expert Tips for Success

Chicken Preparation: While store-bought rotisserie chicken works perfectly, you can also use leftover roasted chicken, poached chicken breasts, or even chicken cooked in a slow cooker. The key is ensuring the chicken is well-shredded and not too wet.

Cornbread Consistency: The cornbread base should be moist but set. If it seems too wet after the first bake, give it a few extra minutes in the oven before adding the toppings.

Sauce Distribution: Don’t skip the hole-poking step – it’s what transforms this from a simple layered dish into a cohesive, flavorful pie where every bite contains all the elements.

Cheese Choices: While Monterey Jack and Mexican blend cheeses work beautifully, you can experiment with sharp cheddar, pepper jack for heat, or a combination of cheeses for complex flavor.

Serving Suggestions and Pairings

Chicken Tamale Pie is substantial enough to serve as a complete meal, but it pairs wonderfully with simple sides that complement its rich flavors. A crisp green salad with lime vinaigrette cuts through the richness, while Mexican rice or refried beans can round out the meal for heartier appetites.

For a fresh contrast, consider serving with sliced avocado, pickled jalapeños, or a simple pico de gallo. The cool, fresh elements balance the warm, cheesy richness of the pie perfectly.

Storage and Make-Ahead Options

This dish is excellent for meal planning. The assembled pie can be covered and refrigerated for up to a day before the final baking step. You may need to add a few extra minutes to the cooking time if baking from cold.

Leftover pie keeps well in the refrigerator for up to four days and reheats beautifully in the oven. Cover with foil and warm at 350°F until heated through, about 20-25 minutes.

Creative Variations

Vegetarian Version: Replace the chicken with a mixture of black beans, corn kernels, and diced bell peppers for a satisfying meatless option.

Spice It Up: Add diced jalapeños to the cornbread base or use spicy enchilada sauce for those who prefer more heat.

Breakfast Style: Top with a fried egg and serve for brunch, or add breakfast sausage instead of chicken for a morning twist.

Southwestern Twist: Include diced tomatoes, corn kernels, and black beans in the chicken mixture for added texture and flavor.

Frequently Asked Questions

Q: Can I make this dish gluten-free? A: Yes! Simply substitute the cornbread mix with a gluten-free version. Many brands offer gluten-free cornbread mixes that work perfectly in this recipe.

Q: What if I don’t have cream-style corn? A: You can substitute with regular corn kernels plus 2-3 tablespoons of sour cream or Greek yogurt, or blend half a can of regular corn until smooth and use that mixture.

Q: Can I use ground chicken instead of shredded? A: Absolutely! Brown 1 pound of ground chicken with the taco seasoning, then proceed with the recipe. The texture will be different but equally delicious.

Q: How do I prevent the cornbread from getting soggy? A: Make sure the cornbread is fully baked before adding toppings, and don’t skip the hole-poking step. Also, ensure your chicken mixture isn’t too saucy.

Q: Can I freeze this pie? A: Yes, but it’s best to freeze before the final baking step. Wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator, then bake as directed, adding extra time if needed.

Q: What’s the best way to reheat individual portions? A: Microwave individual slices for 1-2 minutes, or reheat in a 350°F oven for about 10 minutes. The oven method will help maintain the texture better.

Q: Can I make mini versions? A: Definitely! Use a muffin tin and divide the cornbread batter among 12 cups. Bake for about 15 minutes, then add toppings and bake for another 10-15 minutes.

Q: What if my family has different spice tolerances? A: Use mild enchilada sauce and taco seasoning, then offer hot sauce, pickled jalapeños, or cayenne pepper on the side so everyone can customize their heat level.

Q: How do I know when the pie is fully cooked? A: The cheese should be melted and bubbly, the edges should be set, and the internal temperature should reach 165°F (74°C) when measured with a food thermometer.

Q: Can I prepare the components separately ahead of time? A: Yes! You can make the cornbread base and chicken mixture separately up to a day ahead, then assemble and bake when ready to serve.

Print