Chicken Tamale Pie Recipe
User Reviews
4.7
27 reviews
Excellent
Chicken Tamale Pie Recipe
Report
Cornbread mix, shredded chicken, enchilada sauce, green chiles, and a range of tasty Tex Mex ingredients combine easily to make this tamale pie recipe!Expanded step-by-step photos can be seen below the recipe card.
Share:
Ingredients
- 8.5 ounces cornbread mix 1 box (I recommend Jiffy)
- 2 tablespoons taco seasoning divided
- ⅔ cup Mexican crema
- 1 large egg
- 14.75 ounces cream-style corn 1 can
- 2 tablespoons unsalted butter ¼ stick, melted
- 7 ounces chopped green chiles 1 can, drained
- 10 ounces enchilada sauce 1 can, divided
- 2 cups cooked chicken chopped or shredded
- 2 cups shredded Mexican blend cheese 1 bag
- chopped fresh cilantro for garnish
Add to Shopping List
Instructions
- Preheat oven to 400°F and spray a 12-inch round glass pan or cast iron pan with nonstick spray. Set aside.
- In a large bowl, combine the corn bread mix, 1 tablespoon of taco seasoning, Mexican crema, egg, cream style corn, melted butter, and green chiles.
- Spread the cornbread mix in the prepared pan and bake for 30 minutes.
- Remove the pan from the oven and use a wooden spoon handle to poke holes throughout the cornbread.
- Pour half of the can of enchilada sauce over the cornbread.
- In a bowl, combine the chicken and remaining taco seasoning and enchilada sauce. Spread over the cornbread. Top with cheese and place back in the oven.
- Bake for another 10 minutes.
- Remove and serve with chopped cilantro.
Notes
- Storage: Store chicken tamale pie in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
- You can make this recipe with homemade cornbread if you prefer.
- If you can't find Mexican crema, you can use sour cream thinned out with a bit of milk until it reaches drizzling consistency.
- You can use whole-kernel corn instead of cream-style.
- You can cook your own chicken or use pre-cooked rotisserie chicken.
- You can use cheddar cheese instead of the Mexican cheese blend.
- Feel free to omit the cilantro if you don't like it, or use parsley instead.
- I prefer to bake this dish in cast-iron pan, but you can bake it in a glass pan or pie pan if you prefer.
- Grab a couple rotisserie chickens, debone, and shred. Then divide into a couple Ziplock bags and freeze for quick meal prep.
- If you want the cheese extra bubbly and crisp, you can broil the whole dish for a few minutes.
Nutrition Information
Show Details
Serving
1slice
Calories
411kcal
(21%)
Carbohydrates
37g
(12%)
Protein
20g
(40%)
Fat
21g
(32%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
0.1g
Cholesterol
92mg
(31%)
Sodium
1124mg
(47%)
Potassium
244mg
(7%)
Fiber
4g
(16%)
Sugar
11g
(22%)
Vitamin A
804IU
(16%)
Vitamin C
12mg
(13%)
Calcium
252mg
(25%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8slices
Amount Per Serving
Calories 411 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 411kcal | 21% |
| Carbohydrates | 37g | 12% |
| Protein | 20g | 40% |
| Fat | 21g | 32% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 92mg | 31% |
| Sodium | 1124mg | 47% |
| Potassium | 244mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 11g | 22% |
| Vitamin A | 804IU | 16% |
| Vitamin C | 12mg | 13% |
| Calcium | 252mg | 25% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
27 reviews
Excellent
Other Recipes
You'll Also Love
