Description
Chicken Tamale Pie is a cozy, comforting casserole that combines tender shredded chicken with enchilada sauce and melty cheese, all layered over a soft, cornbread-style tamale base. It’s like your favorite tamales turned into an easy, one-dish weeknight dinner.
Ingredients
For the Cornbread Base:
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3/4 cup yellow cornmeal
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1/4 cup all-purpose flour
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1 tablespoon sugar
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1 teaspoon baking powder
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1/2 teaspoon salt
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1/2 cup milk
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1 large egg
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2 tablespoons melted butter or neutral oil
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1 (4 oz) can diced green chiles, drained
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1/2 cup canned cream-style corn (or regular corn kernels)
For the Chicken Topping:
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2 cups cooked shredded chicken (rotisserie works great)
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1 cup red enchilada sauce
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1 cup shredded Mexican blend cheese (or cheddar/Monterey Jack)
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Optional toppings: chopped cilantro, sour cream, sliced green onions, avocado
Instructions
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Preheat Oven:
Preheat oven to 400°F (200°C). Grease an 8×8 or 9-inch round baking dish. -
Make the Cornbread Base:
In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
In another bowl, whisk together milk, egg, and melted butter. Add to dry ingredients and stir just until combined. Fold in green chiles and corn. -
Bake the Base:
Pour batter into prepared dish and bake for 20 minutes, or until just set and lightly golden on top. -
Add Chicken Topping:
Remove dish from oven. Poke holes in the cornbread with a fork.
In a small bowl, toss shredded chicken with enchilada sauce. Spread evenly over the baked cornbread base. Sprinkle cheese on top. -
Bake Again:
Return to oven and bake for 15–20 minutes more, or until cheese is melted and bubbly. -
Serve:
Let rest for 5–10 minutes. Garnish with fresh cilantro, sour cream, or avocado if desired. Slice and serve warm.
Notes
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Make it spicier by using hot enchilada sauce or adding diced jalapeños to the cornbread.
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Swap chicken for ground beef, turkey, or black beans for a vegetarian version.
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Leftovers reheat well for up to 3 days.