Chicken Tamale Pie

Chicken Tamale Pie is a flavorful, comforting casserole that brings all the bold flavors of classic tamales into an easy-to-make, layered dish. With a buttery cornbread base, a savory homemade enchilada sauce, juicy shredded chicken, and melted cheese, it’s everything you love about Mexican-inspired comfort food—without the time-consuming wrapping and steaming of traditional tamales. This one-pan wonder is hearty, colorful, and packed with textures, making it a family-friendly weeknight meal or a standout at potlucks.

The real star of this dish is its balance of flavor: the smoky spice of chili powder, cumin, and paprika in the sauce; the subtly sweet, tender cornbread base; and the creamy, cheesy topping layered with roasted corn and green chiles. It’s easy to customize and even easier to love. Whether you’re cooking for a crowd or meal prepping for the week, Chicken Tamale Pie delivers big taste with minimal fuss.

Why You’ll Love This Recipe

One-Pan Wonder

Everything bakes together in one dish, making it convenient and cleanup-friendly.

Layers of Flavor

From the spiced enchilada sauce to the cheesy chicken topping, each bite is packed with flavor.

Customizable

Switch up the protein, add beans, or use your favorite cheese to make it your own.

Crowd-Pleaser

Perfect for family dinners, potlucks, or meal prep.

Hearty and Filling

With a cornbread base and protein-rich topping, this meal satisfies every appetite.

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Ingredients

Enchilada Sauce

• Olive oil
• Flour
• Low-sodium chicken stock
• Tomato sauce
• Tomato paste
• Chili powder
• Cumin
• Onion powder
• Garlic powder
• Smoked paprika
• Cayenne pepper
• Salt
• Pepper

Cornbread Base

• All-purpose flour
• Finely ground cornmeal
• Baking powder
• Sugar
• Salt
• Melted butter
• Milk
• Egg
• Cooked corn (roasted preferred)
• Sharp cheddar cheese

Chicken Topping

• Cooked shredded chicken
• Cooked corn
• Diced green chiles
• White cheddar cheese
• Green onions (for topping)
• Fresh cilantro (for topping)
• Lime wedges (for serving)

Variations

Vegetarian Version

Swap the chicken for black beans, sautéed peppers, or a plant-based protein.

Spicy Kick

Use hot green chiles or add jalapeños to the topping.

Beef Tamale Pie

Use seasoned ground beef or leftover brisket in place of chicken.

Sweet Cornbread

Add honey or maple syrup to the cornbread batter for a sweeter contrast.

Tex-Mex Blend

Top with crushed tortilla chips or a drizzle of sour cream after baking.

How to Make the Recipe

Step 1

Preheat the oven to 375°F. Lightly grease a 9×13-inch baking dish.

Step 2

Make the enchilada sauce: In a saucepan over medium heat, whisk together olive oil and flour until smooth. Cook for 1–2 minutes. Stir in chicken stock, tomato sauce, tomato paste, and all spices. Simmer until thickened, about 10 minutes. Set aside.

Step 3

In a large bowl, mix flour, cornmeal, baking powder, sugar, and salt. Add melted butter, milk, egg, corn, and cheddar cheese. Stir until combined, then pour into the prepared baking dish. Bake for 15 minutes.

Step 4

Remove from oven and gently pierce the surface with a fork. Pour half the enchilada sauce over the partially baked cornbread base.

Step 5

Top with shredded chicken, corn, and green chiles. Drizzle remaining sauce on top, then sprinkle with white cheddar cheese.

Step 6

Return to oven and bake for another 15–20 minutes, until cheese is melted and bubbly.

Step 7

Let rest for 5–10 minutes. Garnish with green onions, fresh cilantro, and serve with lime wedges.

Tips for Making the Recipe

• Use freshly shredded cheese—it melts more smoothly than pre-packaged.
• Let the cornbread set slightly before layering to prevent sogginess.
• Roast or char your corn for added flavor.
• Taste your enchilada sauce and adjust seasoning as needed.
• Let the dish rest before serving for cleaner slices.

How to Serve

Serve warm with a dollop of sour cream or Greek yogurt, a side of guacamole, and lime wedges for spritzing. It pairs well with a simple salad, black beans, or Mexican rice.

Make Ahead and Storage

Storing Leftovers

Cool completely, then refrigerate in an airtight container for up to 4 days.

Freezing

Wrap tightly in plastic and foil; freeze for up to 2 months. Thaw in the fridge overnight.

Reheating

Reheat in the oven at 350°F until heated through, or microwave individual portions for 1–2 minutes.

FAQs

1. Can I make this recipe ahead of time?

Yes, assemble the entire dish up to the baking step, cover, and refrigerate up to 24 hours.

2. Can I use store-bought enchilada sauce?

Absolutely, though homemade gives more depth of flavor.

3. What other proteins can I use?

Ground beef, turkey, or even pulled pork work well.

4. Can I make it gluten-free?

Yes, use gluten-free flour in both the cornbread and sauce.

5. Is the cornbread base sweet or savory?

It’s lightly sweetened but balanced by the savory toppings.

6. Can I make individual servings?

Yes, use muffin tins or ramekins for personal portions.

7. What cheese substitutes work best?

Try Monterey Jack, Pepper Jack, or a Mexican cheese blend.

8. How spicy is this recipe?

It’s mildly spicy—adjust cayenne or chiles to taste.

9. Do I need to cook the chicken fresh?

No, use leftover or rotisserie chicken for convenience.

10. Can I skip the corn?

Yes, but it adds texture and a touch of sweetness.

Conclusion

Chicken Tamale Pie is a warm, comforting dish packed with layers of bold flavor, texture, and heartiness. With its tender cornbread base, spicy homemade sauce, and cheesy chicken topping, it’s everything you want in a satisfying, all-in-one meal. Easy to customize and perfect for make-ahead meals or feeding a crowd, this dish is bound to become a staple in your recipe rotation.

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