I love the convenience of using rotisserie chicken and cornbread mix to make this super easy tamale pie. It makes dinnertime so simple, and leads to the tastiest dish inspired by classic chicken tamales. It’s such a comfort, and it’s not too spicy for my kids either!
What’s in this recipe for Chicken Tamale Pie?
The buttery cornbread layer of this tamale pie is the perfect base to soak up all of that enchilada sauce. And most of the ingredients are pantry staples that I usually have on hand.
Cornbread Mix: Use a box of cornbread mix, like Jiffy. This contains all the dry ingredients you’ll need, so no measuring is required! Chicken: Use any pre-cooked chicken for this recipe. You can use leftovers, shredded chicken, or a rotisserie chicken. Taco Seasoning: This adds a tasty Tex-Mex flavor to the chicken and the cornbread base. Corn: I recommend using a can of cream-style corn for the texture, but you can use whole kernel sweet corn too. Green Chiles: This adds a very mild spice into the cornbread layer. Mexican Crema: If you can’t find Mexican crema, use sour cream thinned out with a bit of milk. Enchilada Sauce: I use red enchilada sauce, but you can swap in a green sauce if you prefer. Cheese: Use shredded Mexican blend cheese; or swap in cheddar or pepper jack. Egg: This binds the cornbread ingredients together. Butter: Use unsalted butter, fully melted.
How to Make Ahead, Store, and Reheat
To speed up dinnertime, mix and bake the cornbread layer up to 1 day in advance. Follow the recipe instructions through Step 4; then let it cool, cover, and keep in the fridge until ready to use. After cooking, store leftover chicken tamale pie in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for about 30 minutes, or until fully heated through.
How to Freeze
Freeze chicken and cornbread tamale pie whole or in individual slices tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil, for up to 3 months. Let it thaw overnight in the refrigerator before reheating.
Notes and Tips
I prefer to bake this chicken tamale pie in a cast-iron pan, but you can bake it in a glass pan or pie pan if you prefer. If you want the cheese extra bubbly and crisp, broil the whole completed pie for a just few minutes.
How to Make Chicken Tamale Pie with Cornbread Step by Step
Combine the Cornbread Mix: Preheat your oven to 400°F. Then spray a 12-inch round glass pan or cast iron pan with nonstick spray, and set it aside. In a large bowl, combine 1 box of cornbread mix, 1 tablespoon of taco seasoning, ⅔ cup of Mexican crema, 1 large egg, 1 can of cream-style corn, 2 tablespoons of melted unsalted butter, and 1 can of chopped green chiles. Mix well. Bake the Cornbread Crust: Spread the cornbread mixture into an even layer in the prepared pan, and bake for 30 minutes. Poke Holes: Remove the cornbread from the oven. Then use the handle of a wooden spoon to poke holes throughout the cornbread. Add the Enchilada Sauce: Pour half of the can (about 5 ounces) of enchilada sauce over the cornbread, so that it falls into the holes. Season the Chicken: In a bowl, combine 2 cups of cooked chicken with 1 tablespoon of taco seasoning and the rest of the enchilada sauce (another 5 ounces). Add the Chicken: Spread the chicken mixture over the baked cornbread. Bake: Top with 2 cups of shredded Mexican blend cheese. Then place the chicken tamale pie back in the oven, and bake for another 10 minutes to melt the cheese. Then serve!
More Tex-Mex Chicken Recipes We Love
Green Chile Chicken Casserole Sour Cream Chicken Enchiladas Chicken Tostadas Chicken con Queso Chicken Tortilla Casserole
