When it comes to weeknight dinners, it’s all about ease, comfort, and flavor—and Chicken Tamale Pie delivers on all three. This hearty dish brings together the rich, savory flavors of seasoned shredded chicken and enchilada sauce with a soft, slightly sweet cornbread base, all topped with gooey melted cheese. It’s the perfect marriage of Mexican flavors and Southern comfort food in one skillet or baking dish.
Chicken Tamale Pie: A Comforting Twist on a Classic Favorite
If you love tamales but don’t have the time or energy to make them from scratch, this Chicken Tamale Pie is your solution. It captures the soul-satisfying essence of tamales—cornmeal, meat, spice, and cheese—in a fraction of the time and effort. It’s also a great way to use leftover chicken or even rotisserie chicken, making it both economical and convenient.
Why You Should Try This Chicken Tamale Pie Recipe
Whether you’re feeding a crowd or meal-prepping for the week, Chicken Tamale Pie can be made ahead, stored easily, and even frozen for future meals. It’s a hit with both kids and adults, making it a family dinner staple. With just a handful of pantry-friendly ingredients and about an hour from start to finish, this is one dish you’ll keep coming back to again and again.
So if you’re looking for a satisfying dinner idea packed with flavor and comfort, Chicken Tamale Pie is the recipe to try tonight.
Easy Chicken Tamale Pie Recipe
Looking for a cozy dinner that’s easy to prep and incredibly delicious? This Chicken Tamale Pie combines cornbread, enchilada sauce, chicken, and cheese into a baked dish that’s perfect for any night of the week. With minimal prep and maximum flavor, it’s a family favorite you’ll want on repeat.
Storage Options
To store Chicken Tamale Pie, allow it to cool completely after baking.
- Refrigerator: Store leftovers in an airtight container or cover the baking dish tightly with foil. It will last for up to 4 days.
- Freezer: For longer storage, freeze individual portions or the entire pie (wrapped well in plastic and foil) for up to 2 months.
- Reheating: Reheat in a 350°F oven until warmed through or microwave individual servings for 1–2 minutes.
Summary
Chicken Tamale Pie is a delicious one-dish meal that layers sweet cornbread with enchilada sauce, shredded chicken, and melty cheese. It’s a fast, flavorful spin on traditional tamales that’s perfect for busy weeknights.
Equipment
- Large mixing bowl
- 9×13-inch baking dish or oven-safe skillet
- Whisk
- Spatula
- Measuring cups and spoons
Ingredients
For the Cornbread Base:
- 1 (8.5 oz) box Jiffy corn muffin mix
- 1 large egg
- 1/3 cup milk
- 1 (15 oz) can creamed corn
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
For the Topping:
- 2 cups cooked shredded chicken (rotisserie or homemade)
- 1 cup red enchilada sauce
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup shredded Monterey Jack (optional)
- 1 tablespoon chopped cilantro (for garnish)
Instructions
- Preheat the oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish or ovenproof skillet.
- Make the cornbread layer: In a large bowl, whisk together the Jiffy mix, egg, milk, creamed corn, cumin, chili powder, and salt. Mix until just combined.
- Pour the batter into the prepared baking dish and bake for 20–25 minutes, or until just set in the middle.
- Poke holes all over the surface of the cornbread using a fork. Pour the enchilada sauce evenly over the top.
- Layer the chicken over the sauce and sprinkle the shredded cheeses evenly on top.
- Return to the oven and bake for another 15 minutes, or until the cheese is melted and bubbly.
- Garnish with chopped cilantro and serve hot.
Notes
- Don’t overbake the cornbread; it should be just set before adding the toppings.
- You can use green enchilada sauce for a different flavor profile.
- This recipe works well with turkey, pulled pork, or even black beans for a vegetarian version.
Tips for Success
- Use freshly shredded cheese for the best melt and texture.
- Let the pie rest for 5–10 minutes before serving to allow the layers to set.
- Add a drizzle of sour cream or a squeeze of lime for an extra flavor boost.
- If your cornbread rises too much, gently flatten it with a spatula before adding toppings.
Additional Tips and Variations
- Spicy Version: Add chopped jalapeños to the cornbread batter or mix in pepper jack cheese.
- Vegetarian Option: Skip the chicken and add sautéed bell peppers, black beans, and corn.
- Make it Creamier: Add a thin layer of sour cream between the enchilada sauce and chicken.
- Kid-Friendly: Use mild enchilada sauce and extra cheese to make it more appealing to young eaters.
Frequently Asked Questions (FAQ)
Can I make Chicken Tamale Pie ahead of time?
Yes! Prepare the full recipe up to the final bake and refrigerate it covered for up to 24 hours. When ready to serve, bake until heated through.
What kind of chicken should I use?
Rotisserie chicken is the easiest option, but any cooked, shredded chicken works—baked, grilled, or even leftover chicken breasts.
Can I freeze Chicken Tamale Pie?
Absolutely. Wrap cooled portions tightly and freeze for up to 2 months. Thaw in the fridge overnight and reheat in the oven or microwave.
Can I use homemade cornbread instead of Jiffy?
Yes! Just make sure it yields about the same amount of batter (roughly 2 cups) and isn’t too dense.
Conclusion
Chicken Tamale Pie is the ultimate weeknight dinner—quick, flavorful, and comforting. With layers of fluffy cornbread, zesty enchilada sauce, tender chicken, and melted cheese, it’s no wonder this dish has become a family favorite across kitchens. Whether you’re cooking for a crowd or just meal-prepping for the week, this easy casserole-style dish brings the taste of tamales to your table—without the hassle. Give it a try and watch it disappear!
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