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0 from 27 votes

Chicken Tamale Pie Recipe

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.

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 10 mins
Servings: 8 slices
Calories: 411 kcal
Course: Dinner
Cuisine: Mexican

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

Instructions

    Cup of Yum
  1. Preheat oven to 400°F and spray a 12-inch round glass pan or cast iron pan with nonstick spray. Set aside.
  2. 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.
  3. Spread the cornbread mix in the prepared pan and bake for 30 minutes.
  4. Remove the pan from the oven and use a wooden spoon handle to poke holes throughout the cornbread.
  5. Pour half of the can of enchilada sauce over the cornbread.
  6. 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.
  7. Bake for another 10 minutes.
  8. 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

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

% 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.