Easy Chicken Tamale Pie Recipe
If you’re in the mood for something hearty and comforting, this Chicken Tamale Pie is just the ticket. It blends the best parts of tamales with the cozy goodness of cornbread, all baked into one delicious casserole. It’s super easy to whip up, which makes it perfect for a weeknight dinner or a special gathering. Trust me, you’re going to want to add this one to your recipe rotation.
Why you will love making Chicken Tamale Pie
Here’s why it’s a hit every time:
- Quick to prepare: Even on a busy day, you can manage to put this together without any fuss.
- Versatile: You can tweak the recipe based on what you have in your fridge. No enchilada sauce? Salsa can work in a pinch!
- Crowd-pleaser: Whether it’s dinner with the family or a casual party, everyone loves this dish.
- Comforting flavors: The combination of cornbread, chicken, and cheese is undeniably comforting.
- Perfect for leftovers: It tastes even better the next day, making your meal planning a breeze.
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to make Chicken Tamale Pie with Step-By-Step Instructions
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
Making Chicken Tamale Pie is straightforward and rewarding. Here’s how to get this tasty dish from your kitchen to the table:
Preparing the Cornbread Base
First, preheat your oven to 400°F (200°C) and get your 9-inch pie dish ready by spraying it with nonstick cooking spray. In a medium-sized bowl, mix together the Jiffy corn muffin mix, sour cream, egg, corn kernels, and melted butter until well combined. Pour this batter into the prepared dish and bake it in your preheated oven for about 15 minutes or until the top is golden and set.
Adding the Chicken Layer
While the base is baking, grab another bowl and mix together the diced onion, minced garlic, taco seasoning, cooked cubed chicken, and about ½ cup of enchilada sauce. This mixture will be your flavorful second layer.
Assembling the Pie
Once the base is ready, take it out of the oven and gently poke holes all over it with the end of a wooden spoon. Pour the remaining ¼ cup of enchilada sauce over the cornbread, making sure it seeps into the holes. Next, evenly spread the chicken mixture over the top. Finish by sprinkling shredded Colby jack cheese all over.
Final Baking
Put the pie back in the oven and bake for another 20 minutes. The cheese should be bubbly and slightly browned when it’s done. Let it cool a bit before slicing. Top it off with a dollop of sour cream and maybe a sprinkle of fresh parsley or cilantro for that extra touch.
Recipe Notes and Expert Tips
Here are a few tips to ensure your Chicken Tamale Pie turns out perfectly every time:
- Check the cornbread early: Oven temperatures can vary, so start checking your cornbread base around the 12-minute mark to prevent overbaking.
- Customize your fillings: Feel free to add black beans, green chiles, or even a scoop of cream-style corn to the chicken mixture for extra flavor and texture.
- Spice it up: If you like things a little spicier, mix some chopped jalapeños into the chicken layer or use a hot enchilada sauce.
- Cheese: While Colby jack cheese is great, it’s always fun to try other types like cheddar or Monterey Jack depending on what you have or prefer. Feel free to add extra cheese if desired!
- Jiffy corn muffin mix: You can use another brand of corn muffin mix, or make your own with flour, cornmeal, sugar, baking powder, and salt.
- Gluten-free: To make this gluten-free, use a gluten-free corn muffin mix and ensure all other ingredients are certified gluten-free, especially the taco seasoning and enchilada sauce.
- Make ahead: You can prepare the cornbread and chicken mixtures a day ahead and simply assemble and bake when ready to serve, saving you time.
How to Store Leftover Chicken Tamale Pie
This easy dinner recipe keeps really well, making it a fantastic dish for meal prep or for enjoying throughout the week. Here’s how to store it:
- Cool: Let the pie cool to room temperature before you pack it away.
- Refrigerate: Place the leftovers in an airtight container and keep them in the fridge. They should stay fresh for up to three to four days.
- Freeze: If you want to keep it longer, Chicken Tamale Pie freezes well. Just wrap individual portions tightly in plastic wrap and then foil. They’ll be good for a couple of months.
- Reheating: When you’re ready to eat, you can reheat slices in the microwave, or use the oven. Just cover it with foil and heat at 350°F until warmed through.
Our Top 3 Money Saving Tips for This Recipe
Here are some cost-cutting tips to keep your wallet happy:
- Use leftovers: This recipe is great for using up leftover chicken, so next time you roast a chicken, plan to make this pie with what you don’t eat.
- DIY corn muffin mix: You can make your own corn muffin mix with flour, cornmeal, sugar, baking powder, and salt.
- Freeze extra ingredients: If you have ingredients left over, like corn or enchilada sauce, freeze them for later use in other recipes.
What to Serve with Chicken Tamale Pie
When you’ve got a main dish as hearty as Chicken Tamale Pie, you might wonder what else to put on the table to round out the meal. Here are a few ideas that pair beautifully with it:
Roasted Sweet Potatoes
Sweet potatoes, cut into cubes and roasted with a bit of olive oil, salt, and pepper, make for a sweet and savory side that pairs wonderfully with the savory elements of the tamale pie. You can spice them up with a sprinkle of cumin or chili powder for an extra kick.
Steamed Vegetables
Steamed broccoli or green beans work wonders. They’re simple to prepare, and you can season them with just a bit of butter and a sprinkle of salt, or jazz them up with garlic and lemon zest for a bit more flair.
Crunchy Fritos
Adding Fritos to your Chicken Tamale Pie plate brings a fun, crunchy texture that pairs wonderfully with the soft casserole. You can either sprinkle them on top for extra crunch in every bite or serve them on the side for scooping. Their salty flavor also complements the savory notes of the pie perfectly.
More Chicken Recipes You Will Love
- Chicken Pot Pie Recipe
- Chicken and Rice Casserole Recipe
- Cracker Barrel Chicken and Dumplings Recipe
- Easy Chicken Casserole Recipe
- Spicy Chicken Chipotle Pasta Recipe
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Easy Chicken Tamale Pie Recipe
Ingredients
- 1 8-ounce box of jiffy corn muffin mix
- ½ cup sour cream
- 1 egg
- ½ cup corn kernels frozen or canned
- 2 tablespoons butter melted
- 1 large onion diced frozen or raw
- 2 cloves garlic minced
- 1 tablespoon taco seasoning
- 2 cups cubed chicken cooked
- ¾ cup enchilada sauce divided
- 2 cups Colby jack cheese shredded
Instructions
- Preheat the oven to 400°F (200°C) and spray a 9-inch pie dish with nonstick cooking spray.
- In a medium-sized bowl add the corn muffin mix, sour cream, egg, corn, and the melted butter and stir until everything is mixed together. Pour into the prepared dish and bake for 15 minutes or until golden.1 8-ounce box of jiffy corn muffin mix, ½ cup sour cream, 1 egg, ½ cup corn kernels, 2 tablespoons butter
- In a medium-sized bowl add the onion, garlic, taco seasoning, chicken, and ½ cup of enchilada sauce and stir until mixed, set aside.1 large onion diced, 2 cloves garlic, 1 tablespoon taco seasoning, 2 cups cubed chicken, ¾ cup enchilada sauce
- Once you take the dish out of the oven, using the end of a small round wooden spoon poke holes all over the cornbread.
- Pour the remaining ¼ cup of enchilada sauce all over and spread to make sure it gets in the holes. Add the chicken mixture all over top and spread around as well. Top with the cheese and bake again for 20 minutes.2 cups Colby jack cheese
- Top with extra sour cream and parsley. Once done, slice and serve.
Notes
- Check the cornbread early: Oven temperatures can vary, so start checking your cornbread base around the 12-minute mark to prevent overbaking.
- Customize your fillings: Feel free to add black beans, green chiles, or even a scoop of cream-style corn to the chicken mixture for extra flavor and texture.
- Spice it up: If you like things a little spicier, mix some chopped jalapeños into the chicken layer or use a hot enchilada sauce.
- Cheese: While Colby jack cheese is great, it’s always fun to try other types like cheddar or Monterey Jack depending on what you have or prefer. Feel free to add extra cheese if desired!
- Jiffy corn muffin mix: You can use another brand of corn muffin mix, or make your own with flour, cornmeal, sugar, baking powder, and salt.
- Gluten-free: To make this gluten-free, use a gluten-free corn muffin mix and ensure all other ingredients are certified gluten-free, especially the taco seasoning and enchilada sauce.
- Make ahead: You can prepare the cornbread and chicken mixtures a day ahead and simply assemble and bake when ready to serve, saving you time.
Storage and Reheating Instructions
- Cool: Let the pie cool to room temperature before you pack it away.
- Refrigerate: Place the leftovers in an airtight container and keep them in the fridge. They should stay fresh for up to three to four days.
- Freeze: If you want to keep it longer, Chicken Tamale Pie freezes well. Just wrap individual portions tightly in plastic wrap and then foil. They’ll be good for a couple of months.
- Reheating: When you’re ready to eat, you can reheat slices in the microwave, or use the oven. Just cover it with foil and heat at 350°F until warmed through.
