Description

Chicken Tamale Pie is a comforting, flavor-packed casserole featuring a moist cornbread base layered with spicy enchilada sauce, tender shredded chicken, and melted cheese. This easy, hearty dish combines classic Southwestern flavors perfect for a satisfying family meal or casual dinner.

Ingredients

Cornbread Base

1 box cornbread mix (e.g. Jiffy, ~8.5 oz)
1 egg
⅓ cup milk (or per mix instructions)
1 (4 oz) can diced green chiles
½ tsp ground cumin
½ tsp chili powder
Optional: 1 tsp garlic powder
½ cup shredded cheddar or Mexican blend cheese

Topping

1½ cups cooked shredded chicken (rotisserie or leftover)
1 cup enchilada sauce (red or green)
½ cup shredded cheddar or Mexican blend cheese (remaining from 1 cup total)

Optional Garnishes

Chopped cilantro
Scallions
Diced avocado
Sour cream
Lime wedges

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Instructions

Preheat Oven: Preheat 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 optional garlic powder. Stir just until all ingredients are evenly incorporated without overmixing.
Bake Cornbread Base: Pour the cornbread batter into a greased 9×9-inch baking dish. Bake in the preheated oven for 15–20 minutes, until the cornbread is set but not fully browned on top.
Poke & Sauce: Using a fork, gently poke holes all over the baked cornbread surface. Pour the enchilada sauce evenly over the top, allowing it to seep into the holes for extra flavor.
Layer Chicken: Spread the cooked shredded chicken evenly over the sauced cornbread base. For extra moisture and flavor, optionally toss the chicken with some additional enchilada sauce before layering.
Top with Cheese: Sprinkle the remaining shredded cheese over the chicken layer, covering it evenly.
Final Bake: Return the baking dish to the oven and bake for an additional 15–20 minutes until the cheese is fully melted, bubbly, and slightly golden.
Garnish & Serve: Remove from oven and let the tamale pie cool for about 5 minutes. Serve topped with optional chopped cilantro, scallions, diced avocado, sour cream, and lime wedges as desired.

Notes

Use rotisserie chicken or leftover cooked chicken to save time.
For a spicier version, use green chiles with heat or add some diced jalapeños.
Ensure not to overbake the cornbread base initially so it remains moist after adding toppings.
Leftovers can be refrigerated for up to 3 days and reheated in the oven.
To make dairy-free, substitute cheese with vegan cheese alternatives and use non-dairy milk.