Baked Chicken Tamale Pie Recipe with a Cornbread Crust
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.
Equipment
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 jalapeño (diced)
- 1 cup monterey jack cheese (shredded, 4 ounces)
- 1 cup cheddar cheese (shredded, 4 ounces)
- 1 cup enchilada sauce (10 ounce can)
Instructions
- Preheat the oven to 400º. Add a tablespoon of melted butter to a 10 inch ovenproof skillet or a 2 qt 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 Notes + Tips
- 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
