Baked Chicken Tamale Pie Casserole with A Cornbread Crust

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.

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

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.

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Baked Chicken Tamale Pie Recipe with a Cornbread Crust

Author: Barbara Curry

This easy Chicken Tamale Pie makes any weeknight dinner a fan-favorite. With a cornbread base, a rotisserie chicken and enchilada sauce, you'll only need one pot for this recipe. An oven baked skillet dinner you can prep in less than 30 minutes.

5 from 37 votes

Print Pin

PREP: 20 minutes minutes

COOK: 35 minutes minutes

Servings: 6

Ingredients

 

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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 jalapeño diced
• ▢ 1 cup monterey jack cheese shredded, 4 ounces
• ▢ 1 cup cheddar cheese shredded, 4 ounces
• ▢ 1 cup enchilada sauce 10 ounce can

Equipment

Cast iron skillet

Instructions

 

• Preheat the 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 jalapeños 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

Calories: 429kcal | Carbohydrates: 28g | Protein: 25g | Fat: 25g | Saturated Fat: 14g | Cholesterol: 120mg | Sodium: 1011mg | Potassium: 511mg | Fiber: 3g | Sugar: 10g | Vitamin A: 983IU | Vitamin C: 6mg | Calcium: 397mg | Iron: 2mg

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