Chicken Tamale Pie

A comforting, flavorful twist on a classic Mexican favorite, Chicken Tamale Pie combines the rich textures of cornbread, spiced chicken, melted cheese, and savory enchilada sauce into one delicious casserole-style dish. Perfect for weeknight dinners, potlucks, or cozy family meals, this recipe takes the best parts of tamales and turns them into a simplified, no-fuss bake. The base of this pie features a soft, slightly sweet cornbread mixed with green chiles and Mexican crema, adding both moisture and depth of flavor. On top, you’ll layer shredded chicken, more enchilada sauce, and plenty of cheese for that irresistible, melty finish.

Unlike traditional tamales, which can be time-consuming and require corn husks and steaming, this version is quick and convenient without sacrificing taste. The cornbread layer acts as a fluffy yet hearty foundation, perfectly complementing the tender chicken and bold seasonings. It’s a one-dish wonder that delivers maximum flavor with minimal effort. Plus, it’s endlessly adaptable—make it spicy or mild, cheesy or lean, depending on your preferences. Whether you’re a beginner cook or a seasoned kitchen pro, Chicken Tamale Pie is a satisfying and crowd-pleasing dish that’s sure to become a staple in your meal rotation.

Why You’ll Love This Recipe

1. Quick and Easy – Uses simple ingredients and requires minimal prep.
2. Family-Friendly – Mild flavors that appeal to adults and kids alike.
3. Comfort Food Favorite – Warm, cheesy, and packed with flavor.
4. One-Pan Meal – Everything bakes together in a single dish for easy cleanup.
5. Great for Leftovers – Tastes even better the next day and stores well.

Ingredients

• Cornbread mix
• Taco seasoning
• Mexican crema
• Egg
• Cream-style corn
• Unsalted butter
• Chopped green chiles
• Enchilada sauce
• Shredded cooked chicken
• Shredded Mexican cheese
• Fresh cilantro (optional)

Variations

• Spicy Kick: Add jalapeños or hot sauce for more heat.
• Vegetarian: Substitute chicken with black beans or sautéed vegetables.
• Beef Version: Use ground beef or shredded beef instead of chicken.
• Low-Carb: Try a cauliflower crust or low-carb cornbread mix.
• Extra Cheesy: Mix in cream cheese or top with queso fresco.

How to Make the Recipe

Step 1

Preheat your oven to 400°F (200°C) and lightly grease a baking dish.

Step 2

In a large bowl, combine the cornbread mix, 1 tablespoon of taco seasoning, crema, egg, cream-style corn, melted butter, and green chiles. Stir until well mixed.

Step 3

Pour the cornbread mixture into the prepared baking dish and spread it evenly. Bake for 20-25 minutes, or until the top is set and golden.

Step 4

Remove the cornbread from the oven and use a fork to poke holes all over the surface.

Step 5

Pour half of the enchilada sauce over the cornbread. Spread shredded chicken on top, sprinkle with remaining taco seasoning, and top with the rest of the enchilada sauce.

Step 6

Evenly sprinkle shredded Mexican cheese over the chicken layer.

Step 7

Return the dish to the oven and bake for an additional 15-20 minutes, until the cheese is melted and bubbly.

Step 8

Remove from the oven, garnish with chopped cilantro (if using), and let rest for 5 minutes before serving.

Tips for Making the Recipe

• Use rotisserie chicken to save time.
• Drain green chiles well to prevent a soggy base.
• Don’t overbake the cornbread layer; it continues cooking once topped.
• Let the pie sit before serving for cleaner slices.
• Customize seasoning levels based on your heat preference.

How to Serve

• Serve hot with a dollop of sour cream and a side salad.
• Add sliced avocado or guacamole for extra richness.
• Pair with rice or beans for a hearty meal.
• Garnish with lime wedges and fresh cilantro for a burst of freshness.

Make Ahead and Storage

Storing Leftovers

Place leftovers in an airtight container and refrigerate for up to 4 days.

Freezing

Wrap individual portions or the whole dish tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating

Reheat in a 350°F oven until warmed through, or microwave individual slices for 1–2 minutes.

FAQs

1. Can I use homemade cornbread instead of a mix?

Yes, just make sure the consistency is similar to that of the boxed version.

2. Is this dish spicy?

Not inherently, but you can increase the heat with hot sauce or spicy chiles.

3. Can I make it ahead of time?

Yes, assemble the dish up to a day in advance and bake just before serving.

4. What can I substitute for Mexican crema?

Use sour cream or a mixture of sour cream and a splash of milk.

5. Can I use red or green enchilada sauce?

Either works! Red sauce adds depth, while green gives a tangy twist.

6. Is it gluten-free?

Only if you use a gluten-free cornbread mix and check all labels.

7. Can I add vegetables?

Absolutely—corn, peppers, or black beans work great.

8. How do I know when it’s fully cooked?

The cheese should be melted and bubbling, and the internal temperature should be 165°F.

9. What cheese works best?

Mexican blend is ideal, but cheddar, Monterey Jack, or pepper jack are great alternatives.

10. Can I double the recipe for a crowd?

Yes, just use a larger baking dish and adjust the bake time accordingly.

Conclusion

Chicken Tamale Pie is a crowd-pleasing, flavorful dish that brings all the comfort of traditional tamales without the hassle. With its hearty cornbread base, tender chicken filling, and cheesy top layer, it’s the ultimate weeknight dinner or potluck favorite. Whether you’re feeding a family or meal prepping for the week, this easy recipe delivers big on taste, flexibility, and convenience. Give it a try—you might just find your new go-to comfort food!

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