Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chicken Tamale Pie

A delicious fusion dish that combines the flavors of tamales with the ease of a casserole. This chicken tamale pie features a sweet cornbread base topped with seasoned shredded chicken, enchilada sauce, and melted cheese for a comforting meal that’s perfect for family dinners.

 

  • Total Time: 1 hour
  • Yield: 6 servings 1x

Ingredients

Scale
  • 1/3 cup milk
  • 1 large egg
  • 1 (15 oz) can cream-style corn
  • 1 (8.5 oz) box cornbread or muffin mix (e.g., Jiffy)
  • 1 (4 oz) can chopped green chiles
  • 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
  • Green onions, sliced (for topping)
  • Fresh cilantro (for topping)
  • Sour cream (for topping)
  • Kosher salt & freshly ground black pepper, to taste

Instructions

  1. Prepare the oven and dish: Preheat the oven to 400°F (200°C) and grease a 9-inch pie plate with nonstick spray. This ensures your tamale pie won’t stick to the dish and makes serving easier.
  2. Make the cornbread base: In a large bowl, whisk together the egg and milk until well combined. Stir in the cream-style corn, muffin mix, and green chiles until you have a consistent batter. Pour this mixture into the prepared pie plate, spreading it evenly.
  3. Bake the cornbread layer: Place the pie plate in the preheated oven and bake until the cornbread sets and becomes lightly golden on top, about 20-30 minutes. The cornbread should be cooked through but still slightly moist.
  4. Prepare the cornbread for topping: Using the handle of a wooden spoon, poke holes randomly across the cornbread surface. These holes will allow the enchilada sauce to soak in, creating a moist and flavorful base.
  5. Add the first sauce layer: Drizzle about ½ cup of enchilada sauce over the cornbread layer, making sure it seeps into the holes you created. This adds moisture and flavor to the cornbread base.
  6. Prepare and add the chicken mixture: In a separate bowl, thoroughly mix the shredded chicken, taco seasoning, remaining enchilada sauce, and ¼ cup of shredded cheese. Spoon this mixture evenly over the cornbread base, creating a uniform layer.
  7. Add cheese and final bake: Top the chicken layer with the remaining cheese, distributing it evenly. Return the pie to the oven and bake until the cheese is completely melted and bubbly, about 15-20 minutes.
  8. Rest and serve: Allow the tamale pie to rest for 5 minutes before serving. This helps the layers set and makes it easier to cut and serve. Garnish with green onions, cilantro, sour cream, or your favorite toppings before serving.

Notes

  • For a spicier version, add diced jalapeños to the cornbread mixture or use hot enchilada sauce.
  • You can substitute rotisserie chicken for a quicker preparation.
  • This dish freezes well – prepare through step 6, cover tightly, and freeze. When ready to eat, thaw overnight in the refrigerator, add the cheese topping, and bake until hot and bubbly.
  • For a vegetarian option, replace the chicken with 2 cups of black beans or a mixture of beans and corn.
  • Leftovers can be refrigerated for up to 3 days and reheat well in the microwave or oven.
  • Author: bestfeed
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Main-course
  • Method: Baking
  • Cuisine: Mexican-American

Nutrition

  • Serving Size: 1 slice
  • Calories: 390
  • Sugar: 10g
  • Sodium: 800mg
  • Fat: 15g
  • Saturated Fat: 7g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 3g
  • Protein: 24g
  • Cholesterol: 95mg

Find it online: https://bestfeed.us/chicken-tamale-pie/