Chicken Tamale Pie is an easy and flavorful dish that makes for a great weeknight dinner. Featuring a cornbread base topped with chicken, green chiles, cheese, and more, it’s incredibly hearty — and delicious!
Chicken Tamale Pie Recipe
Folks, this has officially become my newfound obsession and my go-to whenever I have a little leftover chicken that’s not enough to feed my crew. I can usually stretch it into a new meal with this recipe for chicken tamale pie!
Tamales are a Mexican dish made of seasoned meat wrapped in a starchy corn-based dough. They’re then wrapped in corn husks and steamed. Yes, it’s a little labor-intensive but oh-so-tasty.
This is a much simpler version of tamales and by no means it is authentic. I’m just using some of the same flavors and giving it my own Tex-Mex flair.
Tamale pie with chicken is definitely a winner for a super easy weeknight meal. Looking for more Tex-Mex recipes? Don’t miss my Mexican Casserole, Taco Pasta (one pot meal!!), and this Easy Taco Soup (a family favorite!) too.
Why You’ll Love This Chicken Tamale Pie Recipe
- Super flavorful
- Hearty and comforting
- Easy enough for weeknight dinner
- Full of Tex-Mex goodness
- Freezer friendly!
Key Ingredients to Make My Recipe for Chicken Tamale Pie
- CHICKEN – Any cooked chicken will do here… leftover, poached, rotisserie, or even canned. It tastes great with my slow cooker shredded Mexican chicken too!
- GREEN CHILE SAUCE – Use your favorite brand or homemade! We really like 505 Southwestern Green Chile. As a note, you could also use green enchilada sauce instead.
- CANNED GREEN CHILES – Go for any heat level you like.
- SPICES – I’m using chili powder, onion powder, garlic powder, oregano, and cumin. Feel free to play around with these based on your preferences.
- SHREDDED CHEESE – I always like to shred my own cheese because it melts better. You can use any cheese that melts well: Colby, Colby Jack, Monterey Jack, Pepper Jack, or cheddar are all great choices.
- CORNBREAD BASE – I’m using a very simple cornbread recipe here. You’ll need all-purpose flour, cornmeal, baking powder, creamed corn, an egg, sour cream (or yogurt — plain or Greek), butter, and salt.
- TOPPINGS – Use your favorites! In my house, we love chopped tomatoes, avocado slices, sour cream, cilantro, salsa, pico de gallo, and guacamole.
Instructions to Make Chicken Tamale Pie
RECIPE PREP: Preheat your oven to 400 degrees F and lightly grease a 9×13-inch baking dish or a 12-inch skillet.
PREPARE THE CORNBREAD BASE: Add the cornmeal, all-purpose flour, baking powder, and salt to a large bowl and mix to combine. Stir in the creamed corn, sour cream, melted butter, and egg until just combined.
BAKE: Spread the cornbread batter into the prepared pan and bake for 20 minutes, or until golden.
PREPARE THE FILLING: While the cornbread layer bakes, make the filling. Place the cooked chicken, green chile sauce, green chiles, and spices in another large bowl and mix until just combined.
ASSEMBLE THE CHICKEN TAMALE PIE WITH CORNBREAD: Spoon the chicken filling on top of the baked cornbread layer. Sprinkle with your shredded cheese of choice.
BAKE AGAIN: Place your chicken tamale pie recipe back into the heated oven and bake for about 10 minutes, or until the cheese is nice and melty. Garnish with your favorite toppings and enjoy!
FAQ
It all depends on what green chile sauce and chiles you use! I would say that mine has a mild to medium spice level. You can adjust the heat and make it less spicy by using a mild sauce — or, crank up the heat and use hot, plus a couple of extra jalapenos if you’re feeling fiery!
Absolutely! You can make the cornbread layer of your chicken tamale pie recipe up to 1 day in advance. When it’s done baking, let it cool completely in the baking dish. Wrap tightly in plastic (dish and all) and store at room temperature. Then, follow the recipe as written when ready to make.
Yes! If you want to make this recipe for chicken tamale pie even heartier, feel free to incorporate cooked bell peppers, onions, corn, or black beans. They’ll also add more flavor and texture!
Let any leftovers cool completely before placing in an airtight container in the fridge. They will keep for up to 3-4 days.
Yes! This is a great dish to have in your freezer. Simply cool the baked dish completely and wrap well. Store in your freezer for up to 3 months. Thaw in your refrigerator and reheat as needed. I like to pop it back in the oven to reheat.
Tamale Pie with Chicken Pro Tips
- Don’t overmix the cornbread batter: Overmixing will give you tough, dry results! For a moist and tender cornbread base, gently mix the ingredients together until just combined.
- Keep an eye on the cornbread as it bakes: You don’t want it to dry out! Remember that you have to pop it back in the oven to heat the filling and melt the cheese. You can check for doneness with the toothpick trick — as soon as it comes out clean, it’s all set.
- Using leftover chicken makes this recipe for chicken tamale pie even easier: It takes out a step because you don’t need to worry about making the chicken first! If I don’t have any leftovers, I’ll usually grab a rotisserie chicken instead of chicken breast — again, this recipe is all about ease!
- Shred your own cheese for the meltiest results: Those pre-shredded bags usually have an anti-caking agent in them to keep them from sticking together… but it also prevents them from melting well. DIYing it is best!
More Tex-Mex Recipes To Try
- Slow Cooker Bean Dip
- Black Bean Salsa
- Chicken Burrito Bowl
- Oklahoma Caviar
- Black Bean Sweet Potato Quesadillas
Thanks so much for reading! Let me know what you think about chicken tamale pie with cornbread!
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Chicken Tamale Pie
Ingredients
CORNBREAD BASE:
- 1 cup (175g) cornmeal
- 1 cup (150g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 (14.25oz)(404g) can creamed corn
- 1 cup (240g) sour cream
- ½ cup (113g) butter, melted
- 1 large egg
CHICKEN FILLING:
- 3½ cups (475g) cooked, shredded chicken
- 1 (10oz)(283g) can green chile sauce or green enchilada sauce
- 2 (4oz)(113g) cans chopped green chiles
- 1 tablespoon chili powder
- 1 teaspoon garlic powder and onion powder
- ½ teaspoon dried oregano and cumin
- salt and pepper to taste
- 1 cup (115g) shredded cheddar
Instructions
CORNBREAD BASE:
- Preheat oven to 400°F. Lightly grease a 9×13 baking dish or 12" cast iron skillet; set aside.
- In a large bowl combine the cornmeal, flour, baking powder, and salt. Stir in the creamed corn, sour cream, melted butter, and egg just until combined. Spread in prepared pan and bake for 20 minutes or until edges are golden and a toothpick inserted in center comes out clean.
CHICKEN FILLING:
- While the cornbread is baking make filling. In a medium bowl combine the chicken, enchilada sauce, green chiles, and spices.
- Spoon on top of baked cornbread and spread into an even layer. Sprinkle with shredded cheese. Bake for 10 minutes or until heated through and cheese is melted. Top with desired toppings.
Notes
- Freezer Friendly: Cool completely and wrap well. Freeze for up to 3 months. Thaw in the refrigerator overnight and reheat as desired. I like to reheat in the oven.
- Storage: Can store baked dish in the refrigerator for up to 4 days.
- Nutrition facts: Since different brands of ingredients have different nutritional information, the information shown is just an estimate. The nutrition is not calculated with toppings.
I live in New Mexico and everyone thought that this dish was excellent, I did add more hot chiles.
Thank you so much!! Best compliment ever!
This has so much flavor! A new family favorite for sure!
Thank you! So glad you liked it!
This was so filling and delicious! Definitely making again.
Thank you, so glad you liked it!
Our whole family gobbled this up for supper last night. It was a huge hit! Thank you!
So glad you liked it! Thanks for sharing!
I’ve been trying to change up our weekly menu a bit and this was the perfect recipe for it! We loved it!
Thank you so much!