Need dinner that doesn’t require a spreadsheet to pull off? This easy Chicken Tamale Pie is your one-skillet, cheesy, Tex-Mex answer. With a golden cornbread base, saucy chicken, and plenty of melty cheese, it’s pure comfort food that hits the table fast, and disappears even faster.
This is Great for a Busy Weeknight Dinner
You know those nights when you need dinner to feel like a warm hug but you don’t have the patience to babysit five different pans? This is the answer. Chicken Tamale Pie. Warm, cheesy, saucy, skillet magic. It’s cozy, a little spicy (if you want it to be), and easy to throw together.
I grew up on something kinda like this, ours used hamburger and came out of a very well-loved Pyrex dish. But after trying to recreate that memory more times than I care to admit, I gave up. I swapped the beef for rotisserie chicken, tossed in some enchilada sauce, and gave it a cornbread base that holds its own. This version might be even better than the one from my childhood, and that’s saying something.
The best part? It’s all in one skillet. No juggling pans or stacking baking sheets in your sink.
If you’re into hearty chicken casseroles like this one, I’ve also got a ridiculously easy chicken enchilada casserole that I bet you’ll love. Or browse through all my go-to comfort food casseroles when you’re planning out your week.
Featured reader review
“I had my doubts about putting the enchilada sauce over the cornbread base but so glad that I did. This is such a yummy casserole. My husband and I both loved it. Easy to make and tasty too. Will be keeping this recipe for sure.”
Sally
Let’s talk about what makes this dish actually amazing:
- The cornbread has creamed corn and green chilies baked right in. It has a similar flavor to my simple to make Mexican cornbread,
- You can tweak the heat level with jalapeños or go totally mild
- It’s gooey, golden, cheesy comfort food at its finest
And yes, it will fall apart a little when you serve it. But no one will care.
Ingredient Notes
What you’ll need (just a few essentials):
- Cornmeal for that tender, golden base
- Rotisserie chicken because shortcuts are our friend
- Enchilada sauce to bring the Tex-Mex vibes
Grab the full ingredient list and step-by-step directions down in the recipe card.
Here’s how it comes together:
Step 1: Make some cornbread
You can also add it to a casserole dish but you will need to increase the cooking time.
Step 2: Combine the filling
Featured reader review
“I had my doubts about putting the enchilada sauce over the cornbread base but so glad that I did. This is such a yummy casserole. My husband and I both loved it. Easy to make and tasty too. Will be keeping this recipe for sure.”
Sally
Bake until the cheese is melted and bubbly on the edges. Let it cool for a few minutes before serving.
This isn’t a dish that slices neatly like a pie. It’s more of a scoop-it-out-and-let-it-do-its-thing kind of meal. Kind of like sloppy joe casserole, where that cornbread topping steals the whole show.
If you loved this recipe, give it a star ⭐️⭐️⭐️⭐️⭐️ rating! Also, snap a picture of your finished dish and share it with me on Instagram using the hashtag #butterandbaggage and tagging me @butterandbaggage.
Baked Chicken Tamale Pie Recipe with a Cornbread Crust
Ingredients
CORNBREAD
- 1 tablespoon butter
- 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 2 chicken breasts
- ½ jalapeno diced
- 1 cup monterey jack cheese shredded, 4 ounces
- 1 cup cheddar cheese shredded, 4 ounces
- 1 cup enchilada sauce 10 ounce can
Equipment
Instructions
- Preheat oven to 400º. Add a tablespoon of melted butter to 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. In a larger bowl, whisk together the egg, melted butter and buttermilk. Add in corn and chilies. Fold the dry ingredients into the wet ingredients, mixing just until combined.
- Pour into the iron skillet. 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, spreading it over the top. Add shredded chicken to the top of the cornbread.
- 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 cilantro and more jalapenos if desired.
Video
Barbara’s Tips + 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.
- This is great topped with a little sour cream.
- 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
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Corrie says
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!
Barbara Curry says
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.
CB says
Outstanding. Husband raved about it as we ate and we’re glad there’s still some in the 8×8 pan for “leftovers” tomorrow. Diced poblano instead of jalepeno in the cheese was perfect. I chose to make a quick enchilada sauce (recipe from Cookie and Kate blog here’s the link https://cookieandkate.com/2016/enchilada-sauce-recipe/ ) during the baking time for the crust; seems like I always have those ingredients on-hand while packaged sauce seldom jumps into the grocery cart. Also used 1 C. frozen corn blended with 1/4 C. skim milk in place of the creamed corn in the crust — saved me from a last-minute grocery-run. Thanks for NOT starting the crust in your recipe with a boxed cornbread mix.
Barbara Curry says
I’mm so glad you and hour husband enjoyed this recipe. I love the flavor of pablanos, so I bet they were great with the cheese and of course homemade enchilada sauce is always better.
Melissa Torres says
This was SO good. I loved using my cast iron pan to bake the tamale portion and was thinking the enchilada sauce on top would just make it soggy but the butteriness from the tamale was good! I will definitely make it again – it’s easy, filling and I bought a rotisserie chicken since I was out of chicken breasts to shred my own chicken, making it even simpler.
Rina says
Made this last night for dinner! So good! Definitely a keeper. Some changes I made: didn’t have cooked chicken on hand so I diced some chicken breast up and cooked them with smoke paprika, chili powder and Cumin in a skillet. I also didn’t use jalapenos instead I took another can of the green chili’s and mixed it with the cheese. So good!
Barbara Curry says
Great idea to cook the chicken with spices.
Lillie Miller says
I’m wondering if this can successfully be doubled and cooked in a 9×13 pan. I wanted to fix it for a church dinner in 3 weeks.
It sounds wonderful!
Barbara Curry says
I’m sure it would work in a baking dish, you might have to cook it a little longer since a cast iron cooks quicker than glass.
Kathy Sprout says
As I age I don’t try new recipes much anymore but I’m sure glad I tried this one—we loved it!! Added some sliced black olives to the cornbread and omitted the jalapeño and it was so tasty!! I love stuff cooked in my cast iron pan.
Barbara Curry says
I’m so glad you trusted me enough to try something new! I also love using my cast-iron any chance I get.
Sally says
I had my doubts about putting the enchilada sauce over the cornbread base but so glad that I did. This is such a yummy casserole. My husband and I both loved it. Easy to make and tasty too. Will be keeping this recipe for sure.
Barbara Curry says
Thanks for taking the time to add a review Sally. I’m glad you like the recipe, it’s a favorite for me too.
Tammy Bents says
This is a WONDERFUL dish! Very easy to put together and the leftovers are just as good. Thank you, Barbara!
Barbara Curry says
So glad you liked it!
Lydia says
This is sooo good and easy to make. My family loves it!
Barbara Curry says
Yeah, finding a family favorite is always a win!
Kim says
Do you think ground chicken would work??
Barbara Curry says
You would need to cook it first, but it should work fine.
Hilary Gauntt says
Loved this dish! Great idea to make a tamale pie with chicken. Want to double it for a Christmas party- would that fit in a larger 12″ cast iron pan? or stick with a glass casserole. happy to find your website! Thanks!
Barbara Curry says
It might fit, but you might have to make it in two pans. I would fill up the 12 inch skillet and put any extra in a casserole dish.