Description
Chicken Tamale Pie is a hearty and comforting layered casserole combining a savory cornbread base infused with green chiles and spices, topped with seasoned shredded chicken, enchilada sauce, and melted cheese. This easy-to-make dish brings together classic Mexican-inspired flavors, perfect for a family dinner or casual get-together.
Ingredients
Scale
Cornbread Base
- 1 box cornbread mix (e.g. Jiffy, ~8.5 oz)
- 1 egg
- â…“ cup milk (or per mix instructions)
- 1 (4 oz) can diced green chiles
- ½ tsp cumin
- ½ tsp chili powder
- Optional: 1 tsp garlic powder
- ½ cup shredded cheddar or Mexican blend cheese
Chicken Layer
- 1½ cups cooked shredded chicken (rotisserie or leftover)
- 1 cup enchilada sauce (red or green)
- Remaining ½ cup shredded cheddar or Mexican blend cheese
Optional Toppings
- Chopped cilantro
- Scallions
- Diced avocado
- Sour cream
- Lime wedges
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the correct temperature for baking the tamale pie layers evenly.
- Mix Cornbread Batter: In a mixing bowl, combine the cornbread mix, egg, milk, diced green chiles, half a cup of shredded cheese, cumin, chili powder, and optional garlic powder. Stir gently until all ingredients are just incorporated without overmixing.
- Bake Cornbread Base: Grease a 9×9-inch or similar baking dish and pour the cornbread batter into it. Bake for 15–20 minutes until the cornbread is set but not deeply browned to ensure it remains moist for the next layers.
- Poke & Sauce: Once baked, use a fork to poke holes evenly across the cornbread surface. This will help the enchilada sauce seep in and infuse flavor throughout the base when poured over.
- Layer Chicken: Pour the enchilada sauce evenly over the cornbread base. Spread the shredded chicken on top of the sauced cornbread layer. For extra moisture and flavor, toss the chicken lightly in a little additional sauce before layering.
- Top with Cheese: Sprinkle the remaining shredded cheese evenly over the chicken layer to create a delicious, melty topping.
- Final Bake: Return the assembled dish to the oven and bake for another 15–20 minutes, until the cheese topping has melted fully and is bubbly, indicating the dish is heated through.
- Garnish & Serve: Let the tamale pie cool for about 5 minutes before serving. Garnish with chopped cilantro, scallions, diced avocado, sour cream, or lime wedges as desired for added freshness and flavor contrast.
Notes
- Use rotisserie chicken or leftover chicken for convenience and great flavor.
- Adjust spice levels by increasing or decreasing the cumin, chili powder, or adding fresh jalapeños.
- For a smoother cornbread texture, avoid overmixing the batter.
- Enchilada sauce choice (red or green) changes the flavor profile; pick according to your preference.
- Store leftovers covered in the refrigerator for up to 3 days and reheat thoroughly before serving.
