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This chicken tamale pie is made up of a soft, sweet cornbread crust and topped off with chicken, enchilada sauce, and melted cheese.  This is the perfect dinner idea for when you’re wanting to spice things up!

Chicken Tamale Pie

Over the past few years I’ve made a tamale pie dish that uses ground beef or turkey that Josh and I really love.  I mean it’s topped with cornbread, what’s not to love?  But lately I’ve found myself wanting to try new things when it comes to dinners.  I tend to get stuck in ruts and eat the same things over and over again.  While they’re delicious, they tend to get old pretty quick.

Instead of my usual tamale pie I decided to find a recipe to spice things up.  So, I searched for a recipe that uses chicken instead of ground beef.  I live on the wild side.  Clearly. Chicken Tamale Pie

This chicken tamale pie has a delicious cornbread crust on the bottom that’s baked first until it’s almost set.  Then you add some enchilada sauce, chicken, and shredded cheese on top and bake it a little longer until the cheese is all nice and mellttaayy.  Cheese is always necessary.

After I popped this baby out of the oven I let it cool for a minute and then tried a small bite.  It was like love at first bite.  If there was ever a food heaven I’m pretty sure I went there for a minute.. or two.  Then I snapped back to reality and took some pictures so I could go eat some. Chicken Tamale Pie

This tamale pie is delicious topped with some cilantro or sour cream.  Once Josh tried some he told me we could never go back to the old tamale pie recipe again.  I agreed.

Chicken Tamale Pie

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

This chicken tamale pie is made up of a soft, sweet cornbread crust and topped off with chicken, enchilada sauce, and melted cheese. This is the perfect dinner idea for when you’re wanting to spice things up!

Servings: 8 servings

  • cup fat free milk I used unsweetened almond milk
  • 1 egg
  • 1 8.5 oz. box corn muffin mix preferably Jiffy
  • 1 14.75 oz. can cream-style corn
  • 1 4.5 oz. can diced green chilies drained
  • 1 10 oz. can red enchilada sauce
  • 2 cups chicken cooked and shredded
  • 1 tbsp. taco seasoning
  • 1 cup shredded cheddar cheese
  • Preheat oven to 400 degrees. Spray a 9″ pie dish well with cooking spray.

  • In a large bowl, mix together the milk, egg, corn muffin mix, cream-style corn, and green chilies until just combined. Pour mixture into prepared baking dish and bake for 20-25 minutes.

  • Meanwhile, toss the chicken with the taco seasoning and set aside.

  • Once cornbread has almost set, remove from oven and poke holes throughout the top. Pour the can of enchilada sauce evenly over the top. Add the chicken on top, then the cheese.

  • Return to oven and bake for an additional 15 minutes. Remove from oven and allow to cool for about 10 minutes.

  • Slice and enjoy!

Once cooled, cover and refrigerate leftovers for up to 5 days.

Serving: 1g, Calories: 278kcal, Carbohydrates: 33g, Protein: 17.7g, Fat: 7.8g, Sodium: 853.5mg, Fiber: 1.7g, Sugar: 9.2g

Adapted from Pinch of Yum

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