Chicken Tamale Pie with cornbread, rotisserie chicken and enchilada sauce, is a super simple one pot dinner. With a homemade cornbread base it’s a fantastic weeknight dinner.
Tamale pie was always one of my favorite dinners growing up. I have tried over the years to reproduce the flavors and just can’t quite get it right.
The one I grew up eating used hamburger but chicken tamale pie is even better and can be prepared fairly quickly for a weeknight dinner. This tamale pie recipe, while not the same as what I grew up with, has all the best parts. It has a delicious cornbread base with creamed corn and chilies, and it’s topped with chicken and cheese.
What you’ll need for the cornbread base
- Cornmeal, sugar, salt and baking powder
- Butter, buttermilk and an egg
- Creamed corn
- Canned green chilies
What you’ll need for the filling
- Rotisserie chicken – or it’s so simple to bake chicken breasts.
- Enchilada sauce – for simple weeknight dinners, I use a prepared sauce.
- Jalapeno – if you want it spicy or a pablano
- Cheddar and Monterey Jack cheese – use Pepper Jack cheese if you want to add a little more spice.
How to make a Chicken Tamale Pie
Step 1: Save time and use a rotisserie chicken and prepared enchilada sauce.
Step 2: Prepare a cornbread base using creamed corn and green chilies and bake it in an oven proof skillet. Use all your restraint and don’t eat the cornbread.
Step 3: Add shredded chicken and enchilada sauce and spread it over the baked cornbread.
Step 4: Add cheese and a few jalapeno’s to the top to spice things up. Bake until the cheese is gooey. Serve with avocado, purely optional, as is the amount and type of cheese you use. I’m not sure the photos do this justice.
Somehow, the cornbread was light and fluffy and the seasoned chicken and cheese brought all the flavors together to make a delicious dinner. Growing up with casseroles, I’m always searching for one pot meals and I’ll bet chicken tamale pie casserole will be a favorite in your house.
Don’t expect this to come out in nice pretty slices, it will be messy but delicious.
FAQ’s and tips
Yes just follow the directions on the package.
I like a combination of Cheddar and Monterey Jack for the gooey topping. If you want it a little spicer, use Pepper Jack.
Use a glass baking dish or a large glass pie dish.
More Casseroles to make for dinner:
- Baked Pasta alla Vodka
- Tater tot casserole
- Brisket with Mac & Cheese
- Taco spaghetti
- Sloppy Joe Casserole
- Homemade hamburger helper
- Tex-Mex chicken and rice
Adapted from Jo Cooks
Chicken Tamale Pie
Ingredients
CORNBREAD
- ½ cup cornmeal
- 2 tablespoons sugar
- ½ teaspoon salt
- 1 tablespoon baking powder
- 1 egg
- 4 tablespoons butter melted
- ⅓ cup buttermilk
- 1 cup creamed corn
- 4.5 ounces diced green chiles
FILLING
- 2 cups cooked chicken shredded
- ½ jalapeno diced
- 1 cup monterey jack cheese shredded
- 1 cup cheddar cheese shredded
- 1 cups enchilada sauce homemade or prepared
Instructions
- Preheat oven to 400º. Butter a 10 inch ovenproof skillet or 9 x 9 inch baking dish.
- CORNBREAD: Combine cornmeal, sugar, salt and baking powder in a bowl and whisk together. Add egg, melted butter and buttermilk and whisk together until just combined. Fold in corn and chilies. Pour into prepared dish. Bake for 20- 25 minutes until toothpick comes out clean. You don’t want this to be under done or it will be soggy.
- Combine shredded chicken with about half of the enchilada sauce. Pour the remaining sauce over the cornbread them add shredded chicken.
- Combine cheeses with diced jalapeño and place on top of the chicken.
- Bake for 15 minutes, until the cheese has melted and it has started to brown. let cool for a few minutes and top with jalapeños, avocado, sour cream, cilantro etc.
Video
Notes
- Make sure the cornbread is cooked before adding the chicken. A toothpick should come out clean.
- You can adjust how spicy it is by leaving out the jalapeno for less spice or adding Pepper Jack cheese for more spice.
- Let this cool for a few minutes before trying to serve to allow it to set.
- You can use a glass baking dish or deep dish pie pan instead of an oven proof skillet.
Nutrition
If you make this recipe be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! I would love to see your creation.
This is AMAZING! I’m actually writing this as I’m eating it because I didn’t want to forget to review it. This will be be a regular recipe at our house now!
Corrie, you crack me up! Thanks for taking time away from your dinner to send a review. I’ld love to know what else you have on your regular recipe list.