Easy Homestyle Chicken Tamale Pie Recipe: Comfort in Every Bite

Nestled between comfort and creativity, this chicken tamale pie blends traditional Mexican flavors with modern culinary flair.

Hearty ingredients dance together in a delightful casserole that promises to surprise you.

Layers of tender chicken mingle with zesty spices and creamy textures.

Corn masa creates a golden foundation that cradles each savory bite.

Melted cheese adds a luxurious touch that makes this dish irresistible.

Weeknight dinners just got a delicious upgrade with this simple yet spectacular recipe.

One forkful will transport you straight to a cozy kitchen filled with warm, inviting aromas.

FAQs for Chicken Tamale Pie Success

• How spicy is this Chicken Tamale Pie?

The heat level depends on the enchilada sauce and green chiles you use. For mild flavor, choose a mild sauce and reduce green chiles. For extra kick, select a spicier enchilada sauce or add more green chiles.

• Can I use rotisserie chicken for this recipe?

Absolutely! Rotisserie chicken works perfectly and saves time. Simply shred the chicken and mix with enchilada sauce as the recipe suggests. This is a great shortcut for busy home cooks.

• Is this dish kid-friendly?

Yes, the cornbread base and cheesy topping make it appealing to children. You can control the spice level by selecting mild ingredients. Most kids enjoy the combination of cornbread, chicken, and melted cheese.

• Can I make this dish ahead of time?

You can prepare the cornbread base in advance and refrigerate. When ready to serve, add the chicken and cheese topping, then bake. Alternatively, you can assemble the entire dish and refrigerate before the final baking step.

Comfort Food Reasons to Bake Chicken Tamale Pie

• This chicken tamale pie transforms simple ingredients into a mouthwatering meal that comes together with minimal kitchen effort.
• Swap chicken for ground beef or black beans, making this recipe incredibly flexible for different dietary preferences or what's already in your pantry.
• Kids and adults alike will love the cheesy, spicy cornbread base topped with tender chicken, creating a one-dish wonder that satisfies everyone's taste buds.
• From prep to plate, this recipe takes just about 45 minutes, delivering a hearty meal without requiring advanced cooking skills or hours in the kitchen.

Ingredients That Bring This Bake to Life

• Cornmeal: A classic Southern ingredient that gives a rich, grainy texture to the base.
• Flour: Helps bind the cornbread and create a smooth consistency.
• Sugar: Adds a subtle sweetness to balance the savory flavors.
• Baking Powder: Ensures the cornbread rises and becomes light and fluffy.
• Salt: Enhances overall flavor profile.
• Milk: Provides moisture and helps create a tender cornbread.
• Egg: Binds ingredients and adds structure to the base.
• Melted Butter: Adds richness and depth of flavor.
• Green Chiles: Brings a mild, spicy kick to the cornbread.
• Corn: Adds texture and natural sweetness.

• Shredded Chicken: The protein-packed main component of the dish.
• Enchilada Sauce: Provides a tangy, spicy flavor to the chicken.
• Cheese: Melts beautifully and adds creamy, rich flavor.

• Fresh Cilantro: Adds a bright, fresh herb flavor.
• Sour Cream: Provides a cool, tangy contrast.
• Avocado: Offers a creamy, smooth texture and subtle flavor.

How to Make a Cheesy, Spicy Tamale Bake

Step 1: Prepare Oven And Baking Dish

Warm the oven to 400F (200C). Coat an 8-inch or 9-inch round baking dish with cooking spray or butter to prevent sticking.

Step 2: Create Cornbread Foundation

• Cornmeal
• All-purpose flour
• Granulated sugar
• Baking powder
• Salt

• Milk
• Egg
• Melted butter

• Chopped green chiles
• Corn kernels

Step 3: Bake Initial Cornbread Layer

Pour batter into prepared dish. Bake for 20 minutes until surface turns light golden and cornbread sets.

Step 4: Layer Chicken Topping

Remove dish from oven. Use a fork to create small holes across cornbread surface. Mix shredded chicken with enchilada sauce. Spread chicken evenly over cornbread. Sprinkle shredded cheese across top.

Step 5: Final Baking Stage

Return dish to oven. Bake for 15-20 minutes until cheese melts completely and becomes bubbly.

Step 6: Serve And Enjoy

• Fresh cilantro
• Sour cream
• Sliced avocado

Slice and serve warm for maximum flavor enjoyment.

Tips for Getting That Golden Cornbread Top

• Customize Your Cornbread: Swap regular flour with gluten-free flour to make the dish celiac-friendly and equally delicious.
• Control Spice Level: Adjust the heat by choosing mild or spicy enchilada sauce, giving you full control over the dish's flavor intensity.
• Prevent Dry Chicken: Use rotisserie chicken or freshly shredded chicken and mix with extra sauce to keep the meat moist and flavorful.
• Boost Veggie Content: Sneak in extra vegetables like diced bell peppers or zucchini into the cornbread base for added nutrition and texture.
• Make Ahead Friendly: Prepare the cornbread base and chicken topping separately, then assemble and bake just before serving to save time during meal preparation.

Best Ways to Store and Heat Up Tamale Pie

• Store leftover Chicken Tamale Pie in an airtight container for up to 3-4 days in the refrigerator.
• Cover the dish tightly with plastic wrap or aluminum foil to prevent moisture loss and maintain flavor.
• Warm individual portions in the microwave for 1-2 minutes, or reheat the entire dish in a 350F oven for 15-20 minutes until heated through.
• Add a sprinkle of fresh cheese or chopped cilantro before serving to revive the dish's vibrant flavors.

Pairing Suggestions for This Mexican-Inspired Meal

• Craft a classic lime margarita with tequila to complement the spicy, rich flavors of the chicken tamale pie. The citrusy and slightly salty drink cuts through the dish's richness.
• Prepare a light, tangy cabbage slaw with lime juice, cilantro, and a touch of jalapeño. The crisp, refreshing salad balances the hearty pie and adds a bright contrast.
• Choose a crisp, light Mexican beer like Modelo Especial or Corona. The cold, clean beer provides a perfect refreshment alongside the warm, spicy chicken tamale pie.
• Dollop homemade Mexican crema or store-bought sour cream on top. The cool, creamy topping helps temper the dish's heat and adds a luxurious, smooth texture.

Creative Swaps and Add-Ons for Tamale Pie

• Vegetarian Tamale Pie: Replace chicken with black beans, tofu, or roasted vegetables like bell peppers and zucchini for a plant-based version.
• Gluten-Free Option: Swap regular flour with gluten-free all-purpose flour blend and ensure cornmeal is certified gluten-free.
• Spicy Southwest Remix: Add diced jalapeños to cornbread base and use pepper jack cheese for extra heat and flavor complexity.
• Low-Carb Adaptation: Substitute cornmeal base with cauliflower rice or almond flour mixture to reduce carbohydrate content while maintaining similar texture.

Chicken Tamale Pie Recipe

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4.7 from 35 reviews

• Total Time: 55 minutes
• Yield: 6 1x

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Description

Hearty chicken tamale pie brings Mexican-inspired comfort straight to dinner tables with layers of spicy, cheesy goodness. Corn-studded cornbread crust and tender chicken create a satisfying meal you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Main Protein:

• 2 cups cooked shredded chicken (rotisserie works great)

Corn and Cornmeal Base:

• ¾ cup yellow cornmeal
• ½ cup canned cream-style corn (or regular corn kernels)
• ¼ cup all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• ½ teaspoon salt

Liquid and Flavor Ingredients:

• ½ cup milk
• 1 large egg
• 2 tablespoons melted butter or neutral oil
• 1 (4 ounces / 113 grams) can diced green chiles, drained
• 1 cup red enchilada sauce
• 1 cup shredded Mexican blend cheese (or cheddar/Monterey Jack)

Optional Toppings:

• chopped cilantro
• sour cream
• sliced green onions
• avocado

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Instructions

1. Prepare the baking environment by heating the oven to 400F (200C) and coating an 8-inch round dish with a light grease layer to prevent sticking.
2. Create the cornbread foundation by combining dry ingredients in one mixing vessel, whisking together cornmeal, flour, sugar, baking powder, and salt. In a separate container, blend milk, egg, and melted butter, then gently incorporate into the dry mixture without overmixing. Carefully fold green chiles and corn kernels into the batter for added texture and flavor.
3. Transfer the cornbread mixture into the prepared baking dish, spreading evenly. Bake for approximately 20 minutes until the surface turns a delicate golden hue and the base sets with a slight firmness.
4. Remove the partially baked cornbread from the oven and create strategic perforations using a fork. Combine shredded chicken with enchilada sauce in a separate bowl, ensuring thorough coating. Distribute the sauced chicken uniformly across the cornbread surface, then generously sprinkle cheese over the entire layer.
5. Return the dish to the oven, continuing baking for 15-20 minutes until the cheese melts completely and develops a bubbly, golden appearance.
6. Allow the tamale pie to rest for 5-10 minutes after removing from the oven. Enhance presentation by garnishing with fresh cilantro, a dollop of sour cream, or sliced avocado. Serve warm, cutting into wedges for an inviting meal.

Notes

• Customize the cornbread base by swapping regular flour with gluten-free flour for those with wheat sensitivities.
• Keep chicken tender by using pre-cooked rotisserie chicken or shredding leftover roasted chicken instead of cooking fresh chicken.
• Balance spice levels by choosing mild or hot enchilada sauce depending on family preferences, or mix different sauce intensities for complex flavor.
• Enhance nutritional value by adding extra veggies like diced bell peppers or black beans directly into the chicken topping for more texture and nutrients.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Dinner, Snacks
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 6
• Calories: 450
• Sugar: 8 g
• Sodium: 550 mg
• Fat: 24 g
• Saturated Fat: 4 g
• Unsaturated Fat: 18 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 5 g
• Protein: 28 g
• Cholesterol: 70 mg