Chicken Tamale Pie
Chicken Tamale Pie with a cornbread mix, spiced chicken, enchilada sauce, and gooey cheese, is a one-skillet meal that is a delicious fusion of comforting flavors and ease. It’s a perfect weeknight dinner or crowd-pleasing dish. With a fluffy, buttery cornbread base soaked in enchilada sauce, savory shredded chicken spiced with taco seasoning, and a gooey layer of melted Colby Jack cheese, this one-skillet meal is bursting with Tex-Mex flair.
Top your tamale pie with a dollop of sour cream and fresh cilantro, it’s the ultimate hearty dish that brings the taste of tamales to your table without the extra effort. Simple to prepare and incredibly flavorful, this Chicken Tamale Pie is bound to become a new family favorite!
Chicken Tamale Pie Ingredients
Cornbread:
- 1 box Jiffy Corn Muffin Mix
- 1/2 cup sour cream
- 1 large large egg
- 1/2 cup corn (drained, if canned)
- 1/4 cup melted butter
Chicken filling:
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 packet of taco seasoning
- 2 cups shredded chicken (cooked)
- 1 cup enchilada sauce, divided
- 2 cups Colby jack cheese, shredded
For garnish
- Sour cream
- Chopped cilantro
Chicken Tamale Pie Recipe
Cornbread:
- Preheat your oven to 400°F (200°C).
- In a medium mixing bowl, combine the Jiffy Mix, sour cream, large egg, drained corn, and melted butter. Stir until just combined; don’t overmix.
- Grease a 10-inch cast iron skillet with butter or cooking spray. Pour the cornbread batter into the skillet and smooth out the top.
- Bake for 15–20 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and set aside to cool slightly.
Chicken mixture:
- While the cornbread is baking, heat olive oil in a sauté pan over medium heat.
- Add the chopped onion and minced garlic to the pan. Sauté until the onion becomes soft and translucent, about 3–4 minutes.
- Sprinkle in the taco seasoning and mix well, letting the flavors meld.
- Add the shredded chicken and pour in half of the enchilada sauce (1/2 cup). Stir until the chicken is evenly coated and heated through. Set the mixture aside.
Assemble/bake/serve:
- Once the cornbread has cooled slightly, use the back of a wooden spoon to poke holes all over the surface of the cornbread.
- Pour the remaining enchilada sauce over the cornbread, making sure it seeps into the holes for maximum flavor.
- Spread the chicken mixture evenly on top of the cornbread.
- Sprinkle the shredded Colby Jack cheese evenly over the chicken layer.
- Return the skillet to the oven and bake for an additional 15–20 minutes, or until the cheese is melted and bubbly.
- Remove the skillet from the oven and allow it to cool for 5 minutes.
- Garnish with sour cream and chopped cilantro if desired, serve and enjoy!
Tips & Tricks
Use Rotisserie Chicken for Convenience
Save time by using shredded rotisserie chicken. It’s tender, flavorful, and a quick option when you’re in a hurry.
Make It Spicy
If you love a little heat, add diced jalapeños to the cornbread batter or sprinkle them over the cheese before baking. You can also use a spicier enchilada sauce.
Don’t Skip the Cornbread Holes
Poking holes in the baked cornbread allows the enchilada sauce to soak in, creating a flavorful base that complements the chicken mixture.
Switch Up the Cheese
While Colby Jack is perfect, feel free to experiment with cheeses like cheddar, Monterey Jack, or even a blend for more depth of flavor.
Add Extra Toppings
Enhance your tamale pie with additional toppings like diced avocado, sliced black olives, or a sprinkle of crumbled queso fresco.
Make Tamale pie with cornbread Ahead
Prepare the chicken filling and bake the cornbread a day ahead. When ready to serve, assemble the dish, bake, and enjoy!
Try a Cast Iron Skillet
Baking in a cast iron skillet not only looks great for serving but also ensures even cooking and gives the edges of the cornbread a crispy texture.
Customize the Protein
Swap the chicken for ground beef, shredded pork, or even beans for a vegetarian option. Adjust the seasoning accordingly to match your choice of protein.
Let It Cool Before Serving
Allow the pie to cool for about 5 minutes after baking. This helps the layers set and makes it easier to slice and serve.
FAQs about Chicken Tamale Pie
Chicken Tamale Pie
Chicken Tamale Pie with a cornbread mix, spiced chicken, enchilada sauce, and gooey cheese, is a one-skillet meal that is a delicious fusion of comforting flavors and ease.
Ingredients
Cornbread:
- 1 box Jiffy Corn Muffin Mix
- 1/2 cup sour cream
- 1 large large egg
- 1/2 cup corn (drained, if canned)
- 1/4 cup melted butter
Chicken filling:
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 packet taco seasoning
- 2 cups shredded chicken (cooked)
- 1 cup enchilada sauce, divided
- 2 cups colby jack cheese, shredded
For garnish:
- Sour cream
- Chopped cilantro
Instructions
Cornbread:
- Preheat your oven to 400°F (200°C).
- In a medium mixing bowl, combine the Jiffy Mix, sour cream, large egg, drained corn, and melted butter. Stir until just combined; don’t overmix.
- Grease a 10-inch cast iron skillet with butter or cooking spray. Pour the cornbread batter into the skillet and smooth out the top.
- Bake for 15–20 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and set aside to cool slightly.
Chicken mixture:
- While the cornbread is baking, heat olive oil in a sauté pan over medium heat.
- Add the chopped onion and minced garlic to the pan. Sauté until the onion becomes soft and translucent, about 3–4 minutes.
- Sprinkle in the taco seasoning and mix well, letting the flavors meld.
- Add the shredded chicken and pour in half of the enchilada sauce (1/2 cup). Stir until the chicken is evenly coated and heated through. Set the mixture aside.
Assemble/bake/serve:
- Once the cornbread has cooled slightly, use the back of a wooden spoon to poke holes all over the surface of the cornbread.
- Pour the remaining enchilada sauce over the cornbread, making sure it seeps into the holes for maximum flavor.
- Spread the chicken mixture evenly on top of the cornbread.
- Sprinkle the shredded Colby Jack cheese evenly over the chicken layer.
- Return the skillet to the oven and bake for an additional 15–20 minutes, or until the cheese is melted and bubbly.
- Remove the skillet from the oven and allow it to cool for 5 minutes.
- Garnish with sour cream and chopped cilantro if desired, serve and enjoy!
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 362Total Fat: 24gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 105mgSodium: 848mgCarbohydrates: 16gFiber: 2gSugar: 7gProtein: 19g
