Dinner

Chicken Tamale Pie Recipe

Bylilan Sage April 21, 2026April 21, 2026

Introduction

Chicken Tamale Pie is a comforting and flavorful dish that combines the classic flavors of tamales with a cheesy, cornbread topping. It’s perfect for a family dinner or potluck and offers a delicious twist on traditional Mexican-inspired meals.

A close-up of a skillet filled with a layered casserole. The bottom layer is a golden, crumbly cornbread base. Above it is a thick layer of shredded chicken covered in melted, bright orange cheddar cheese stretching as a slice is lifted out. White creamy sauce is drizzled lightly across the top, with small green cilantro leaves scattered over the cheese. The skillet sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Cooking spray
1 box Jiffy corn muffin mix
1/2 cup sour cream
1 large egg
1/2 cup corn kernels (canned, fresh, or frozen)
2 Tbsp. melted butter
1 Tbsp. extra-virgin olive oil
1 large onion, chopped
2 cloves garlic, minced
1 Tbsp. taco seasoning
Kosher salt
2 cups cooked shredded chicken
1 cup enchilada sauce, divided
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
Freshly chopped cilantro and sour cream, for serving

Instructions

Step 1: Preheat the oven to 400°F and grease a 9-inch ovenproof skillet with cooking spray. In a medium bowl, mix together the corn muffin mix, sour cream, egg, corn kernels, and melted butter. Pour the batter into the prepared skillet and bake until golden, about 15 minutes.
Step 2: While the cornbread bakes, heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until soft, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Stir in the taco seasoning and a pinch of kosher salt.
Step 3: Add the shredded chicken and 2/3 cup of the enchilada sauce to the skillet. Stir to combine well and heat through.
Step 4: Once the cornbread is baked, poke holes all over the surface using the bottom of a wooden spoon. Pour the remaining 1/3 cup of enchilada sauce over the holes, then spread the chicken mixture evenly on top.
Step 5: Sprinkle both the cheddar and Monterey Jack cheeses evenly over the chicken. Return the skillet to the oven and bake for an additional 20 minutes until the cheese is melted and bubbly.
Step 6: Remove from the oven and garnish with freshly chopped cilantro and a dollop of sour cream before serving.

Tips & Variations

For extra spice, add chopped jalapeños or a dash of hot sauce to the chicken mixture.
Use leftover rotisserie chicken to save time and add flavor.
Swap the enchilada sauce for salsa verde for a different twist.
To make it vegetarian, substitute the chicken with sautéed beans or vegetables.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F oven until heated through, about 15-20 minutes. This helps maintain the dish’s texture and flavor better than microwaving.