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Chicken Tamale Pie is a fun way to shake up your usual weeknight dinner routine! A cornbread base is topped with enchilada sauce, chicken, and plenty of gooey melted cheese. It’s an easy weeknight dinner that always hits the spot!
Cornbread Tamale Pie
Chicken Tamale Pie is filling, flavor packed, and so comforting! If you’re craving a real comfort dinner that doesn’t leave you hungry and is easy to whip up, this is the recipe to turn to. Between the soft cornbread base and the enchilada chicken topping with cheese, there’s a lot to love in every bite!
This entree is also kid friendly, as it’s made with flavorful but not spicy ingredients. However, you can easily change that up with a few shakes of hot sauce if you’d like! That’s one of the many joys of cooking a delicious homemade dinner… You get to control exactly what goes into the dish, and everything in this pie is pretty mouthwatering.
Craving more comfort meals that you can pop in the oven? You’ll love my Creamy Chicken Spaghetti and Chicken Tortilla Casserole!
Why You’ll Love this Tamale Pie Recipe:
- Flavor packed: If you see enchilada sauce listed as an ingredient, you just know the recipe’s a flavorful one! This Tamale Pie is truly flavor packed from top to bottom.
- So cheesy: The top layer of melted Mexican cheese just might be the best part of this recipe, especially for you fellow cheese lovers out there.
- Filling: After just one heaping serving of this Tamale Pie, you’re not going to leave the table hungry. It’s a hearty, filling dinner!
The soft cornbread bottom of this pie is the best base for absorbing all of that enchilada sauce. That’s one of the best things about this recipe – none of the sauce goes to waste!
How to Make Chicken Tamale Pie
Be sure to see the recipe card below for full ingredients & instructions!
- Combine the ingredients for the cornbread.
- Spread the batter into a prepared pan and bake.
- Poke holes in the cornbread with a wooden spoon.
- Pour half of the enchilada sauce over the cornbread.
- Combine the chicken, taco seasoning, and enchilada sauce.
- Spread the chicken over the cornbread.
- Top with cheese and bake again.
Chicken tamale pie is a savory pie inspired by the flavors of tamales. It includes a loaded cornbread base topped with chicken, enchilada sauce, and cheese!
You can use any leftover cooked chicken you have on hand, or pick up a rotisserie chicken and shred it.
Absolutely! Use your favorite recipe, or try my favorite homemade cornbread recipe!
If you can’t find Mexican crema, you can use regular sour cream thinned out to drizzling consistency with some milk.
A sprinkle of fresh cilantro on top of the Chicken Tamale Pie is the best little touch of freshness to add to this very savory entree. If you’re one of those people who thinks cilantro tastes like soap, you can swap it for parsley or omit the herb entirely. This pie holds up just fine on its own, herb or no herb!
Make Ahead Instructions
If you’d prefer to cook your own chicken, you can cook it up to 1 day in advance and store it in the refrigerator until you’re ready to use it in this recipe.
You can also bake the cornbread base up to 1 day in advance and store it in the refrigerator until you’re ready to add the chicken, cheese, and bake.
Storage Instructions
Store leftover chicken tamale pie in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for about 30 minutes, or until heated through.
Freezing Instructions
Freeze chicken tamale pie whole or in individual slices tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Substitutions
- You can make this recipe with homemade cornbread if you prefer.
- 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 whole-kernel corn instead of cream-style.
- You can cook your own chicken or use pre-cooked rotisserie chicken.
- You can use cheddar cheese instead of the Mexican cheese blend.
- Feel free to omit the cilantro if you don’t like it, or use parsley instead.
Tips for the Best Chicken Tamale Pie
- 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.
- If you want the cheese extra bubbly and crisp, you can broil the whole dish for a few minutes.
Chicken Tamale Pie checks all of the right boxes. It’s flavorful as can be, so easy to make, and never fails to fill you up! When it comes to easy comfort dinners, it’s pretty hard to beat this one. Add it to your weeknight dinner routine, and you’ll soon have a new family favorite!
If you’ve made this recipe, please be sure to let us know by leaving a star rating or a comment below. Enjoy!
Chicken Tamale Pie Recipe
Chicken Tamale Pie is a fun way to shake up your usual weeknight dinner routine! A cornbread base is topped with enchilada sauce, chicken, and plenty of gooey melted cheese. It’s an easy weeknight dinner that always hits the spot!
Prep: 15 minutes
Cook: 55 minutes
Total Time : 1 hour 10 minutes
Instructions
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Preheat oven to 400°F and spray a 12-inch round glass pan or cast iron pan with nonstick spray. Set aside.
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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 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 chopped green chiles
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Spread the cornbread mix in the prepared pan and bake for 30 minutes.
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Remove the pan from the oven and use a wooden spoon handle to poke holes throughout the cornbread.
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Pour half of the can of enchilada sauce over the cornbread.
10 ounces enchilada sauce
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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 cooked chicken, 2 cups shredded Mexican blend cheese
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Bake for another 10 minutes.
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Remove and serve with chopped cilantro.
Chopped fresh cilantro
Notes
- You can make this recipe with homemade cornbread if you prefer.
- 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 whole-kernel corn instead of cream-style.
- You can cook your own chicken or use pre-cooked rotisserie chicken.
- You can use cheddar cheese instead of the Mexican cheese blend.
- Feel free to omit the cilantro if you don’t like it, or use parsley instead.
- 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.
- If you want the cheese extra bubbly and crisp, you can broil the whole dish for a few minutes.
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 Facts
Chicken Tamale Pie Recipe
Amount Per Serving (1 slice)
Calories 411
Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 8g50%
Trans Fat 0.1g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 92mg31%
Sodium 1124mg49%
Potassium 244mg7%
Carbohydrates 37g12%
Fiber 4g17%
Sugar 11g12%
Protein 20g40%
Vitamin A 804IU16%
Vitamin C 12mg15%
Calcium 252mg25%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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