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.
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.
Print
Chicken Tamale Pie
- Total Time: 1 hour
- Yield: 6 servings 1x
Description
A cozy, flavorful casserole that layers a tender cornbread base with rich enchilada sauce, shredded chicken, melty cheese, and roasted corn. A comforting twist on tamales that’s easy to make and family-friendly.
Ingredients
For the Enchilada Sauce:
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2 tablespoons olive oil
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2 tablespoons flour
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1½ cups low-sodium chicken stock
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15 ounces tomato sauce
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2 tablespoons tomato paste
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2 tablespoons chili powder
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1 teaspoon cumin
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1 teaspoon onion powder
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½ teaspoon garlic powder
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¼ teaspoon smoked paprika
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⅛ teaspoon cayenne pepper
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¼ teaspoon salt
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¼ teaspoon pepper
For the Cornbread Base:
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1 cup all-purpose flour
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1 cup finely ground cornmeal
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1 tablespoon baking powder
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1 teaspoon sugar
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½ teaspoon salt
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½ cup butter, melted
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¾ cup milk
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1 egg
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½ cup cooked corn (e.g., roasted corn from Trader Joe’s)
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4 ounces freshly grated sharp cheddar cheese
For the Chicken Topping:
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1½ cups cooked shredded chicken
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⅓ cup cooked corn
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1 (4-ounce) can diced green chiles
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6 ounces freshly grated white cheddar cheese
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Sliced green onions, for topping
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Fresh cilantro, for topping
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Lime wedges, for serving
Instructions
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Make the Enchilada Sauce:
In a saucepan, heat olive oil over medium heat. Stir in flour and cook for 1 minute. Gradually whisk in chicken stock until smooth. Add tomato sauce, tomato paste, and all spices. Simmer for 10–15 minutes, stirring occasionally, until slightly thickened. Set aside. -
Prepare the Cornbread Base:
Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish. In a large bowl, whisk together flour, cornmeal, baking powder, sugar, and salt. In a separate bowl, whisk melted butter, milk, and egg. Stir wet ingredients into dry, then fold in corn and sharp cheddar cheese. Spread batter evenly in the baking dish and bake for 20 minutes until just set. -
Add the Chicken Topping:
In a medium bowl, mix shredded chicken, corn, green chiles, and ½ cup of enchilada sauce. Spread the mixture evenly over the baked cornbread base. -
Top and Bake Again:
Pour the remaining enchilada sauce over the chicken layer. Sprinkle white cheddar cheese on top. Bake for an additional 15–20 minutes, or until cheese is melted and bubbly. -
Garnish and Serve:
Let rest for 5 minutes. Top with sliced green onions and fresh cilantro. Serve with lime wedges for a fresh finishing touch.
Notes
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You can use rotisserie chicken for convenience.
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For a spicier version, add chopped jalapeños or use hot green chiles.
- This dish reheats well and can be made ahead for meal prep.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Southwestern