Here’s a cozy, flavor-packed meal: Chicken Tamale Pie — a fusion of tamales and casserole that’s layered with savory shredded chicken, enchilada sauce, and a lightly sweet cornbread-style base. It’s cheesy, saucy, and easy to make — perfect for a crowd or weeknight dinner!
🌽🍗 Chicken Tamale Pie
🍽️ Serves: 6–8 | ⏱️ Total Time: ~45 minutes
🧾 Ingredients:
For the Cornbread Base:
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1 cup cornmeal
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½ cup all-purpose flour
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1 tbsp sugar (optional)
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1 tbsp baking powder
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½ tsp salt
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1 cup milk
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1 egg
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¼ cup oil or melted butter
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1 (15 oz / 425 g) can creamed corn
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½ cup shredded cheese (cheddar or Monterey Jack)
For the Chicken Topping:
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2–3 cups cooked, shredded chicken (rotisserie works great)
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1 (10 oz / 300 ml) can red or green enchilada sauce
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1 cup shredded cheese (cheddar, Jack, or a mix)
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Optional: 1 small can diced green chilies or ½ cup sautéed onions
🔥 Instructions:
1. Preheat oven to 400°F (200°C).
Grease a 9×13-inch baking dish or similar casserole pan.
2. Make cornbread base:
In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
Add milk, egg, oil, creamed corn, and ½ cup shredded cheese. Mix until combined.
Pour into prepared dish and smooth the top.
3. Pre-bake:
Bake cornbread layer for 15–20 minutes, until just set in the center (it will puff up but not be fully cooked).
4. Add chicken topping:
While base bakes, toss shredded chicken with enchilada sauce (and chilies/onions if using).
Remove dish from oven, poke the cornbread several times with a fork, and pour chicken mixture over it.
5. Top and bake again:
Sprinkle with remaining cheese and return to oven.
Bake 15 more minutes until bubbly and golden.
6. Rest & serve:
Let cool for 5–10 minutes. Top with fresh cilantro, sour cream, avocado, or jalapeños if desired.
📝 Tips:
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Use green enchilada sauce + Pepper Jack for a spicier twist.
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Add a layer of black beans or corn under the chicken for extra heartiness.
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Store leftovers refrigerated for up to 3 days — reheats well!
Would you like a gluten-free, vegetarian, or slow cooker version?