Go Back
Chicken Tamale Pie Recipe

Chicken Tamale Pie Recipe

5 from 1 vote
A hearty and flavorful chicken tamale pie layered with fluffy cornbread, shredded chicken, enchilada sauce, and melty cheese. Perfect for family dinners or gatherings!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Resting Time 10 minutes
Total Time 1 hour
Servings: 4
Course: chicken
Cuisine: Mexican-inspired
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup cornmeal — for the base layer
  • 1/2 cup all-purpose flour — for structure
  • 1 tablespoon sugar — optional to balance flavors
  • 1 tablespoon baking powder — for rise
  • 1/2 teaspoon salt — to taste
  • 1 cup milk — for moisture
  • 1 egg — for binding
  • 1/4 cup vegetable oil — for moisture
  • 1 1/2 cups shredded cooked chicken — rotisserie or homemade
  • 1 cup red enchilada sauce — homemade or store-bought
  • 1 cup shredded cheese — cheddar Monterey Jack, or Mexican blend
  • 1/4 cup sour cream — for garnish
  • 1/4 cup fresh cilantro — chopped for garnish
  • Optional: 1/2 cup corn kernels — for extra texture
  • Optional: 1/4 cup diced jalapeños — for spice

Equipment

  • 1 Mixing Bowl — for preparing the cornbread batter
  • 1 Whisk — for mixing batter smoothly
  • 1 9x13 Baking Dish — to bake the tamale pie
  • 1 Skillet — to prepare the chicken filling
  • 1 Spatula — for spreading batter and filling
  • 1 Oven — preheated to 375°F (190°C)

Method
 

  1. Preheat your oven to 375°F (190°C). Grease a 9x13 baking dish and set aside.
  2. In a mixing bowl, combine cornmeal, flour, sugar (if using), baking powder, and salt.
  3. Add milk, egg, and vegetable oil to the dry ingredients. Whisk until smooth and well combined.
  4. Pour the batter into the prepared baking dish and spread evenly with a spatula.
  5. Bake for 15–18 minutes, or until the top is set but not fully cooked through.
  6. Meanwhile, in a skillet, warm the shredded chicken with half of the enchilada sauce. Stir to coat and heat through.
  7. Remove the baking dish from the oven. Using a fork, poke holes all over the surface of the cornbread base.
  8. Pour the remaining enchilada sauce evenly over the top.
  9. Spoon the chicken mixture over the sauce, spreading it evenly.
  10. Sprinkle shredded cheese generously over the chicken layer.
  11. Return the dish to the oven and bake for an additional 15–18 minutes, or until the cheese is melted and bubbly.
  12. Let the pie rest for 10 minutes before slicing. Garnish with sour cream, chopped cilantro, and optional toppings like jalapeños or avocado. Serve and enjoy!

Notes

  • Use rotisserie chicken for convenience or cook and shred your own chicken breasts or thighs.
  • Make it spicier by adding diced jalapeños or chipotle peppers in adobo sauce to the filling.
  • This dish freezes well! Cool completely, wrap tightly, and freeze for up to 2 months.
  • Serve with fresh lime wedges, salsa, or guacamole for extra flavor.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
Chicken Tamale Pie Recipe
Chicken Tamale Pie Recipe
Dig into every warm, cheesy, and comforting bite of this chicken tamale pie — a dish that brings family and flavor to the table. Bon appétit! 🌽🍗🥧