Description

This Chicken Tamale Pie is a comforting and flavorful one-pan meal combining a golden, moist cornbread crust with a spiced shredded chicken filling. Topped with melted cheddar and Monterey jack cheeses, and garnished with fresh cilantro and sour cream, this dish offers a delicious twist on classic tamale flavors, perfect for a satisfying weeknight dinner.

Ingredients

Scale

Cornbread Base

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

Chicken Filling

1 Tbsp. extra-virgin olive oil
1 large onion, chopped
2 cloves garlic, minced
1 Tbsp. taco seasoning
Kosher salt, to taste
2 cups cooked shredded chicken
1 cup enchilada sauce, divided
1 cup shredded cheddar cheese
1 cup shredded Monterey jack cheese

Garnish

Freshly chopped cilantro
Sour cream

Instructions

Prepare and bake the cornbread base: Preheat the oven to 400°F and grease a 9-inch ovenproof skillet with cooking spray. In a medium bowl, combine the Jiffy corn muffin mix, sour cream, egg, corn kernels, and melted butter. Stir until well mixed. Pour the batter into the prepared skillet and bake for about 15 minutes, or until the topping is golden brown.
Cook the chicken filling: While the cornbread is baking, 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 an additional minute until fragrant. Stir in the taco seasoning and salt to taste. Add the cooked shredded chicken and 2/3 cup of the enchilada sauce to the skillet. Mix well to combine and heat through.
Prepare the cornbread for topping: Once the cornbread base is done baking, use the bottom of a wooden spoon to poke holes all over the surface. Pour the remaining 1/3 cup of enchilada sauce evenly over these holes. Then spread the cooked chicken mixture evenly over the cornbread.
Add cheese and bake again: Sprinkle the shredded cheddar and Monterey jack cheeses evenly on top of the chicken layer. Return the skillet to the oven and bake for an additional 20 minutes, until the cheese is melted and bubbly.
Serve with garnish: Remove from the oven and allow to cool slightly. Garnish with freshly chopped cilantro and a dollop of sour cream before serving for added freshness and creaminess.

Notes

For extra heat, add chopped jalapeños to the chicken mixture or sprinkle cayenne pepper with the taco seasoning.
Leftover Chicken Tamale Pie can be refrigerated for up to 3 days and reheated in the oven or microwave.
You can substitute rotisserie chicken for a convenient shortcut.
Use a cast-iron skillet or any oven-safe skillet to maintain even cooking and easy serving.
To make it gluten-free, ensure the corn muffin mix and taco seasoning are gluten-free certified.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main Dish
Method: Baking
Cuisine: Mexican-American

Keywords: Chicken Tamale Pie, cornbread pie, Mexican casserole, baked chicken pie, enchilada pie, one-pan dinner