This chicken tamale pie is my go-to weeknight dinner when I want something comforting, cheesy, and full of Tex-Mex flavor. Layers of fluffy cornbread, creamy corn, green chiles, shredded chicken, enchilada sauce, and melty cheese come together in a simple, family-friendly skillet bake.
Top Reader Reviews
I Have made this for many years. Very good, everyone loves it. Easy too make.
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I’ve made this recipe many times and it is so easy and so good. When I first discovered it I made it two weeks in a row. It’s so yummy! I top each serving with a pico, cilantro, a drizzle of sour cream or chipotle ranch (my fave), and diced avocado. Thanks so much for sharing!
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Chicken Tamale Pie with Cornbread Mix
My chicken tamale pie recipe is designed to be as simple as it is delicious. I use Jiffy cornbread mix to keep prep quick, while still getting a fluffy, buttery base. I mix green chiles, creamed corn, and taco seasoning directly into the cornbread batter, then let it soak up the enchilada sauce before adding the final layers. Finally, I make the filling with leftover chicken for convenience, then cover everything in lots of cheese before it goes back in the oven. I love that I can make this whole cornbread tamale pie in one pot or skillet, so the clean up is just as easy as the cooking!
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Maximize the Flavor!
To elevate your easy chicken tamale pie, don’t just dump the sauce on top. Pouring enchilada sauce into the baked cornbread first lets it soak in, infusing the base with spice and moisture. Seasoning the chicken separately ensures bold, layered Tex-Mex flavors in every bite. This technique mimics slow-cooked tamales in a fraction of the time, giving your cornbread pie an intense depth of flavor!
Chicken Tamale Pie Recipe
Ingredients
- 8.5 ounces Jiffy cornbread mix (1 box)
- 2 tablespoons taco seasoning (divided)
- ⅔ cup Mexican crema (*)
- 1 large egg
- 14.75 ounces cream-style corn (1 can)
- 2 tablespoons unsalted butter (¼ stick, melted)
- 7 ounces diced green chiles (1 can, drained)
- 10 ounces enchilada sauce (1 can, divided)
- 2 cups shredded cooked chicken (**)
- 2 cups shredded Mexican cheese (1 bag)
- chopped fresh cilantro (optional, for garnish)
Instructions
- Preheat oven to 400°F and spray a 12-inch round glass pan or cast iron pan with nonstick spray. Set aside.
- In a large bowl, combine the corn bread mix, 1 tablespoon of taco seasoning, Mexican crema, egg, cream style corn, melted butter, and green chiles.8.5 ounces Jiffy cornbread mix, 2 tablespoons taco seasoning, ⅔ cup Mexican crema, 1 large egg, 14.75 ounces cream-style corn, 2 tablespoons unsalted butter, 7 ounces diced green chiles
- Spread the cornbread mix in the prepared pan and bake for 30 minutes.
- Remove the pan from the oven and use a wooden spoon handle to poke holes throughout the cornbread.
- Pour half of the can of enchilada sauce over the cornbread.10 ounces enchilada sauce
- In a bowl, combine the chicken and remaining taco seasoning and enchilada sauce. Spread over the cornbread. Top with cheese and place back in the oven.2 cups shredded cooked chicken, 2 cups shredded Mexican cheese
- Bake for another 10 minutes.
- Remove and serve with chopped cilantro.chopped fresh cilantro
Notes
- You can make this recipe with homemade cornbread if you prefer.
- I prefer to bake this dish in cast-iron pan, but you can bake it in a glass pan or pie pan if you prefer.
- Grab a couple rotisserie chickens, debone, and shred. Then divide into a couple Ziplock bags and freeze for quick meal prep.
- Use hot enchilada sauce or diced jalapeños for extra kick, or swap in mild sauce and omit the green chiles to keep it family-friendly.
- Stir in a can of drained black beans, corn kernels, or diced bell peppers with the chicken layer for added nutrition and color.
- If you want the cheese extra bubbly and crisp, you can broil the whole dish for a few minutes.
- Let the tamale pie rest for 5-10 minutes after baking. This allows the layers to set so the cornbread holds together better when serving.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Chicken Tamale Pie in a Skillet Step by Step
Prep: Gather the list of ingredients for this cornbread tamale pie recipe. Preheat your oven to 400°F, spray a 12-inch round glass pan or cast iron skillet/pan with nonstick spray, and set it aside. Melt the butter in the microwave for about 30 seconds, and drain the liquid from the can of chopped green chiles.
Mix the Cornbread: In a large bowl, combine 8.5 ounces (1 box) of Jiffy cornbread mix, 1 tablespoon of taco seasoning, ⅔ cup of Mexican crema, 1 large egg, 14.75 ounces (1 can) of cream-style corn, 2 tablespoons of melted unsalted butter, and 7 ounces (1 can) of drained chopped green chiles. Mix well. Do not follow the directions on the cornbread mix; we are using it as a dry ingredient!
Bake the Cornbread: Spread the cornbread mixture into an even layer in the prepared pan, and bake it in the preheated oven for 30 minutes, or until cooked through and golden.
Poke Holes: Remove the cornbread from the oven. Then use the handle of a wooden spoon to poke holes throughout the cornbread, taking care not to poke all the way through to the bottom. This will help the sauce penetrate the cornbread, making it flavorful and moist, but not soggy!
Add the Enchilada Sauce: Pour half of the can (about 5 ounces) of enchilada sauce over the cornbread, so that it falls into the holes.
Season the Chicken: In a large bowl, combine 2 cups of shredded cooked chicken with 1 tablespoon of taco seasoning and the rest of the enchilada sauce (another 5 ounces).
Add the Chicken: Spread the chicken mixture evenly over the baked cornbread layer.
Bake and Serve: Top with 2 cups of shredded Mexican cheese. Then place the chicken tamale pie back in the oven, and bake for another 10 minutes to melt the cheese and warm the chicken through to 165°F before serving. For extra browning, you can place the casserole under your broiler for 3-5 minutes.
How to Store, Freeze, and Reheat
After cooking, store leftover chicken tamale pie in an airtight container in the refrigerator for up 3 days. To freeze, assemble the cornbread base and chicken layer separately, wrap tightly, and freeze. Let thaw overnight in the refrigerator before assembling and reheating in a 350°F oven for about 30 minutes, or until fully heated through.
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