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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- Return the dish to the oven, continuing baking for 15-20 minutes until the cheese melts completely and develops a bubbly, golden appearance.
- 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