Description
Chicken Tamale Pie is a comforting and flavorful casserole that combines a moist cornbread base with seasoned shredded chicken, enchilada sauce, and melted cheese. This hearty dish is easy to prepare, making it perfect for a family dinner or casual gathering, and can be topped with fresh avocado, sour cream, and herbs for an authentic touch.
Ingredients
Scale
Cornbread Base
- 1 box cornbread mix (e.g. Jiffy, ~8.5 oz)
- 1 egg
- â…“ cup milk (or per mix instructions)
- 1 (4 oz) can diced green chiles
- ½ tsp cumin
- ½ tsp chili powder
- Optional: 1 tsp garlic powder
- ½ cup shredded cheddar or Mexican blend cheese
Chicken Layer
- 1½ cups cooked shredded chicken (rotisserie or leftover)
- 1 cup enchilada sauce (red or green)
- Optional: additional enchilada sauce to toss with chicken
Topping
- ½ cup shredded cheddar or Mexican blend cheese
Optional Garnishes
- Chopped cilantro
- Scallions
- Diced avocado
- Sour cream
- Lime wedges
Instructions
- Preheat Oven: Set your oven to 375°F (190°C) to prepare for baking the tamale pie.
- Mix Cornbread Batter: In a mixing bowl, combine the cornbread mix, egg, milk, diced green chiles, half of the shredded cheese, cumin, chili powder, and optionally garlic powder. Stir until all the ingredients are just blended to avoid overmixing.
- Bake Cornbread Base: Grease a 9×9-inch baking dish and pour in the cornbread batter. Bake in the preheated oven for 15 to 20 minutes or until the cornbread is set but not fully browned.
- Poke & Sauce: Remove the cornbread from the oven and use a fork to poke holes all over the surface. Pour the enchilada sauce evenly over the cornbread to soak into those holes for maximum flavor.
- Layer Chicken: Spread the shredded chicken evenly over the sauced cornbread base. For extra moisture and flavor, you can toss the chicken with some additional enchilada sauce before layering.
- Top with Cheese: Sprinkle the remaining cheese over the chicken layer to ensure a bubbly, cheesy topping.
- Final Bake: Return the dish to the oven and bake for another 15 to 20 minutes until the cheese is melted and bubbly.
- Garnish & Serve: Let the tamale pie cool for 5 minutes before garnishing with chopped cilantro, scallions, diced avocado, sour cream, and lime wedges as desired. Serve warm for the best taste.
Notes
- You can substitute the cooked shredded chicken with leftover rotisserie chicken for convenience.
- Adjust the level of heat by choosing your preferred enchilada sauce—red is usually milder, green tends to be tangier with mild heat.
- For a dairy-free version, use dairy-free cheese and omit sour cream or use a dairy-free alternative.
- This dish can be made ahead and reheated; cover with foil during reheating to prevent drying out.
- Feel free to add extra veggies like corn or black beans to the chicken layer for more texture and nutrition.
