Chicken Tamale Pie combines a fluffy cornbread base with seasoned shredded chicken, enchilada sauce, and plenty of melted Colby Jack cheese. It’s baked until hot and bubbly for an easy Tex-Mex-inspired dinner with layers of savory chicken, cheesy goodness, and buttery cornbread.
Tamale pie is one of those comfort-food dinners that gives you plenty of flavor without having to make traditional tamales from scratch. Using Jiffy Corn Muffin Mix and cooked shredded chicken keeps the prep simple while still making a hearty dinner everyone can dig into.
Why I Love This Recipe
Ingredient Notes
- Jiffy Corn Muffin Mix: Creates the easy cornbread base for the tamale pie without having to make cornbread from scratch.
- Sour Cream: Adds moisture and richness to the cornbread, keeping it soft and tender.
- Egg: One large egg helps bind the cornbread mixture together.
- Corn: Adds a little sweetness and texture to the cornbread layer. If using canned corn, drain it well first.
- Butter: Melted butter adds richness and flavor to the cornbread.
- Olive Oil: Used to sauté the onion and garlic for the chicken filling.
- Onion: Finely chop the onion so it softens quickly and blends into the filling.
- Garlic: Fresh minced garlic adds savory flavor to the seasoned chicken.
- Taco Seasoning: An easy way to season the chicken filling with plenty of Tex-Mex flavor.
- Shredded Chicken: Use 2 cups of cooked shredded chicken. Rotisserie chicken is a great shortcut here.
- Enchilada Sauce: Adds moisture and flavor to the chicken filling. The 1 cup is divided between different steps, so we’ll make that clear in the directions.
- Colby Jack Cheese: Melts over the chicken filling for a cheesy topping. Freshly shredded cheese will melt the smoothest.
- Sour Cream and Cilantro: Optional garnishes to add just before serving.
Be sure to check out the full recipe and ingredient list below
How To Make 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 I Found Helpful
- Drain the corn well: Too much liquid can make the cornbread layer overly wet.
- Use cooked chicken: Rotisserie chicken or leftover cooked chicken makes this recipe much quicker to prepare.
- Chop the onion finely: Smaller pieces soften faster and blend better into the chicken filling.
- Don’t overbake the cornbread: Bake just until it’s set before adding the chicken filling so it doesn’t become dry during the final bake.
- Spread the filling evenly: Distribute the chicken mixture across the cornbread so you get chicken, sauce, and cheese in every serving.
- Shred your own cheese: Freshly shredded Colby Jack melts smoother than pre-shredded cheese.
- Let it rest before slicing: Give the finished Chicken Tamale Pie about 5–10 minutes to set so it’s easier to serve. 💙
FAQs about Chicken Tamale Pie
Chicken Tamale Pie
Yield:
8
Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Chicken Tamale Pie combines a soft cornbread base with seasoned shredded chicken, enchilada sauce, corn, and melted Colby Jack cheese.
5.0 Stars (2 Reviews)
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
- 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!
Notes
Drain the corn well before adding it to the cornbread mixture. Rotisserie or leftover cooked chicken works great for the filling. Bake the cornbread just until set before adding the chicken mixture so it doesn’t dry out during the final bake. Let the finished tamale pie rest for 5–10 minutes before slicing and serving.
