Chicken Tamale Pie Recipe

4.67 from 9 votes

Cornbread mix, shredded chicken, enchilada sauce, green chiles, and a range of tasty Tex Mex ingredients combine easily to make this tamale pie recipe!

Prep Time15

Cook Time55

Total Time1 10

Course: Dinner

Cuisine: Mexican

Servings: slices

Calories: 411kcal

Author: Becky Hardin

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

*If you can't find Mexican crema, you can use sour cream thinned out with a bit of milk until it reaches drizzling consistency.

**You can use leftovers, shredded chicken, or a rotisserie chicken.

Becky's Top Tips:

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.

Make-Ahead: To speed up dinnertime, mix and bake the cornbread layer up to 1 day in advance. Follow the recipe instructions through Step 4; then let it cool, cover, and keep in the fridge until ready to use.

Storage: Store chicken tamale pie in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition