Chicken Tamale Pie

Why you’ll love this recipe

I love this recipe because it brings together simple ingredients into a meal that feels complete and filling. The contrast between the fluffy cornbread and the saucy, seasoned chicken is something I always enjoy. I also like how it works perfectly for family dinners or casual gatherings, and I can prepare most of it without too much effort.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 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 tablespoons melted butter
• 1 tablespoon extra-virgin olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon taco seasoning
• kosher salt
• 2 cups cooked shredded chicken
• 1 cup enchilada sauce, divided
• 1 cup shredded cheddar
• 1 cup shredded Monterey jack
• freshly chopped cilantro, for serving
• sour cream, for serving

Directions

I start by preheating the oven to 400°F and greasing a 9-inch ovenproof skillet with cooking spray.

In a medium bowl, I stir together the corn muffin mix, sour cream, egg, corn kernels, and melted butter until everything is well combined. I pour this mixture into the prepared skillet and bake it for about 15 minutes until it turns golden.

While the cornbread is baking, I heat olive oil in a large skillet over medium heat. I add the chopped onion and cook it until soft, about 5 minutes, then I stir in the garlic and cook for another minute until fragrant.

Next, I add the taco seasoning and a pinch of salt, then mix in the shredded chicken and about 2/3 cup of the enchilada sauce. I stir everything together until the chicken is well coated and heated through.

Once the cornbread is ready, I use the bottom of a wooden spoon to poke holes all over the surface. I pour the remaining enchilada sauce over the top so it soaks into the bread.

Then I spread the chicken mixture evenly over the cornbread and top everything with shredded cheddar and Monterey jack cheese.

I return the skillet to the oven and bake for another 20 minutes until the cheese is melted and bubbly.

Before serving, I like to garnish it with freshly chopped cilantro and a dollop of sour cream.

Servings and timing

I make this dish in about 50 minutes total, including prep and baking time.

This recipe serves 4 people, and I find the portions generous and filling.

Variations

I sometimes switch the chicken with ground beef or turkey for a different flavor. When I want a vegetarian version, I replace the chicken with black beans or a mix of beans and vegetables.

I also like to add diced bell peppers or jalapeños to the chicken mixture for extra texture and a bit of heat. For a smokier flavor, I occasionally use smoked cheese or add a pinch of smoked paprika.

Storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days.

When I reheat it, I prefer using the oven to keep the texture nice, warming it at a low temperature until heated through. If I am in a hurry, I use the microwave, though the cornbread can become a bit softer.

FAQs

Can I make this ahead of time?

I can prepare the chicken mixture and cornbread base ahead, then assemble and bake it when I am ready to serve.

Can I use a different cornbread mix?

I can use any cornbread mix I like, though I find Jiffy gives a slightly sweet flavor that pairs well with the savory filling.

What type of chicken works best?

I usually use rotisserie chicken because it is quick and flavorful, but any cooked shredded chicken works well.

Can I freeze Chicken Tamale Pie?

I can freeze it after baking. I let it cool completely, then store it in a freezer-safe container for up to 2 months.

How do I keep the cornbread from getting soggy?

I make sure to bake the cornbread first until it is set and lightly golden, and I do not overload it with too much sauce.

Conclusion

I keep making this Chicken Tamale Pie because it is comforting, easy to prepare, and full of bold flavors. I love how the layers come together into a satisfying dish that works for both weeknight dinners and special occasions.

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