Name: Chicken Tamale Pie
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Southwestern
Ingredients: 2 tablespoons olive oil; 2 tablespoons flour; 1½ cups low-sodium chicken stock; 15 ounces tomato sauce; 2 tablespoons tomato paste; 2 tablespoons chili powder; 1 teaspoon cumin; 1 teaspoon onion powder; ½ teaspoon garlic powder; ¼ teaspoon smoked paprika; ⅛ teaspoon cayenne pepper; ¼ teaspoon salt; ¼ teaspoon pepper; 1 cup all-purpose flour; 1 cup finely ground cornmeal; 1 tablespoon baking powder; 1 teaspoon sugar; ½ teaspoon salt; ½ cup butter, melted; ¾ cup milk; 1 egg; ½ cup cooked corn (e.g., roasted corn from Trader Joe’s); 4 ounces freshly grated sharp cheddar cheese; 1½ cups cooked shredded chicken; ⅓ cup cooked corn; 1 (4-ounce) can diced green chiles; 6 ounces freshly grated white cheddar cheese; Sliced green onions, for topping; Fresh cilantro, for topping; Lime wedges, for serving

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

Scale

For the Enchilada Sauce:

2 tablespoons olive oil
2 tablespoons flour
1½ cups low-sodium chicken stock
15 ounces tomato sauce
2 tablespoons tomato paste
2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon smoked paprika
⅛ teaspoon cayenne pepper
¼ teaspoon salt
¼ teaspoon pepper

For the Cornbread Base:

1 cup all-purpose flour
1 cup finely ground cornmeal
1 tablespoon baking powder
1 teaspoon sugar
½ teaspoon salt
½ cup butter, melted
¾ cup milk
1 egg
½ cup cooked corn (e.g., roasted corn from Trader Joe’s)
4 ounces freshly grated sharp cheddar cheese

For the Chicken Topping:

1½ cups cooked shredded chicken
⅓ cup cooked corn
1 (4-ounce) can diced green chiles
6 ounces freshly grated white cheddar cheese
Sliced green onions, for topping
Fresh cilantro, for topping
Lime wedges, for serving

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Instructions

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

You can use rotisserie chicken for convenience.
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