Chicken Tamale Pie is a comforting, flavorful dish that perfectly blends the essence of classic tamales into an easy-to-make casserole. Featuring a moist, cheesy cornbread topping infused with Mexican crema and taco seasoning, it’s layered over tender shredded chicken, green chiles, and enchilada sauce for a hearty, satisfying meal. This dish delivers all the delicious flavors of Mexican cuisine with less fuss, making it ideal for weeknight dinners, family gatherings, or casual entertaining.
The combination of creamy, spicy, and cheesy elements creates a winning balance that’s sure to please even picky eaters. The cornbread base adds a golden, slightly sweet texture that pairs beautifully with the savory chicken filling. Garnished with fresh cilantro, this pie is both colorful and inviting. Best of all, it comes together quickly with pantry staples like canned corn, enchilada sauce, and taco seasoning, proving that bold homemade flavor doesn’t require hours in the kitchen.
Why You’ll Love This Recipe
- Easy and Quick: Uses boxed cornbread mix and canned ingredients for a fast prep.
- Flavor-Packed: Taco seasoning, enchilada sauce, and green chiles provide a bold Mexican-inspired taste.
- One-Dish Meal: Combines protein, veggies, and bread in a single casserole.
- Family-Friendly: Mild but flavorful enough to satisfy adults and kids alike.
- Versatile: Customize with your favorite cheese, add veggies, or swap chicken for beef or beans.
Ingredients
- Jiffy cornbread mix
- Taco seasoning
- Mexican crema
- Large egg
- Cream-style corn
- Unsalted butter (melted)
- Chopped green chiles (drained)
- Enchilada sauce
- Shredded cooked chicken
- Shredded Mexican cheese
- Fresh cilantro (optional, for garnish)
Variations
- Vegetarian Option: Replace chicken with black beans or sautéed vegetables.
- Spicier Version: Use spicy enchilada sauce or add chopped jalapeños.
- Different Protein: Swap chicken for ground beef, turkey, or pulled pork.
- Cheese Choices: Try pepper jack, queso fresco, or a Mexican blend for varied flavor.
- Cornbread from Scratch: Use your favorite homemade cornbread recipe instead of the boxed mix.
How to Make the Recipe
Step 1
Preheat your oven according to the cornbread mix instructions (usually 400°F/200°C). Grease a 9×9-inch baking dish with butter or cooking spray.
Step 2
In a large bowl, prepare the cornbread batter: combine the cornbread mix, 1 tablespoon taco seasoning, Mexican crema, egg, cream-style corn, and melted butter. Stir until just combined.
Step 3
Spread the batter evenly into the prepared baking dish.
Step 4
In a separate bowl, mix the shredded chicken, green chiles, 1/2 cup enchilada sauce, and remaining 1 tablespoon taco seasoning until well combined.
Step 5
Spoon the chicken mixture evenly over the cornbread batter.
Step 6
Pour the remaining enchilada sauce over the chicken layer.
Step 7
Sprinkle shredded Mexican cheese evenly on top.
Step 8
Bake for 25–30 minutes or until the cornbread is cooked through and the cheese is melted and bubbly.
Step 9
Let the pie cool slightly before garnishing with chopped fresh cilantro if desired. Serve warm.
Tips for Making the Recipe
- Don’t overmix the cornbread batter—it should be slightly lumpy for the best texture.
- Use leftover cooked chicken or rotisserie chicken for convenience.
- Drain green chiles well to avoid excess moisture in the pie.
- If you like it saucier, add a little extra enchilada sauce on top before baking.
- Let the pie rest 5 minutes after baking for easier slicing and serving.
How to Serve
- Serve with a fresh side salad or Mexican rice for a complete meal.
- Add sour cream, guacamole, or salsa on the side for extra flavor.
- Pair with black beans or corn salad for a colorful plate.
- Garnish with lime wedges and jalapeño slices for a fresh kick.
- Enjoy leftovers cold or warmed up for a quick lunch.
Make Ahead and Storage
Storing Leftovers
Cool completely, then store in an airtight container in the fridge for up to 3 days.
Freezing
Freeze unbaked pie for up to 2 months. Thaw overnight in the fridge before baking. You can also freeze baked leftovers tightly wrapped.
Reheating
Reheat individual portions in the microwave or warm the whole dish in the oven at 350°F (175°C) until heated through.
FAQs
1. Can I use a different cornbread mix?
Yes, any boxed cornbread mix will work, but cooking times may vary.
2. What if I don’t have Mexican crema?
Use sour cream or plain Greek yogurt as a substitute.
3. Can I prepare this vegan?
Use vegan cornbread mix, replace chicken with beans, and omit cheese or use dairy-free cheese.
4. How spicy is this dish?
Mild to medium. Adjust taco seasoning and green chiles to increase heat.
5. Can I use fresh corn instead of canned cream-style corn?
Yes, finely chop fresh corn kernels and add a little heavy cream or milk for moisture.
6. Do I need to cook the chicken before using?
Yes, use pre-cooked or leftover shredded chicken.
7. Can I add vegetables?
Absolutely! Diced bell peppers, onions, or corn kernels make great additions.
8. What cheese works best?
Mexican cheese blend is ideal, but cheddar or Monterey Jack work well too.
9. Can I double this recipe?
Yes, use a larger baking dish and increase baking time accordingly.
10. Is it gluten-free?
No, the cornbread mix usually contains wheat flour. Use a gluten-free cornbread mix to adapt.
Conclusion
Chicken Tamale Pie offers the perfect balance of cheesy, spicy, and savory flavors wrapped in a comforting cornbread crust. Quick to prepare and full of satisfying textures, it’s a fantastic choice for family dinners or casual entertaining. Whether you’re new to Mexican-inspired casseroles or looking for a reliable crowd-pleaser, this recipe delivers a delicious meal with minimal effort. Enjoy it hot from the oven with your favorite sides and garnishes, and savor every bite of this cozy, flavorful dish.