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A hearty chicken tamale pie with a golden cornbread topping and a flavorful filling of shredded chicken and spices.

Chicken Tamale Pie

A flavorful, hearty casserole that combines the comfort of cornbread with the savory goodness of shredded chicken, beans, vegetables, enchilada sauce, and melted cheese. Perfect for a quick, family-friendly weeknight dinner
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Cuisine Mexican
Servings 7 people

Equipment

  • 9x13-inch baking dish
  • Skillet for sautéing vegetables
  • Mixing bowls
  • Fork or toothpick (for cornbread)
  • Oven

Ingredients
  

  • 1 package cornbread mix
  • 1 egg
  • 1/2 cup milk
  • 1/4 tsp ground cayenne pepper
  • 1 can 8 oz cream-style corn
  • 2 tbsp melted butter
  • 1/4 cup diced green chiles optional
  • 1 cup diced onions
  • 1 medium red bell pepper diced
  • 1 tbsp minced jalapeño
  • 2 cloves garlic minced
  • 3 ½ cups cooked shredded chicken
  • 1 can 15 oz pinto beans, drained and rinsed
  • 2 tbsp taco seasoning
  • 1 cup red enchilada sauce
  • 2 cups shredded Mexican-blend cheese
  • cilantro sour cream, green onions

Instructions
 

  • Make the cornbread base: Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish. Prepare the cornbread mix according to the package instructions, adding the cayenne pepper and green chiles. Bake for 25-30 minutes, or until golden and a toothpick comes out clean. Let cool slightly and poke holes in the cornbread with a fork.
  • Prepare the chicken and vegetable filling: In a skillet, sauté onions, bell pepper, jalapeño, and garlic over medium heat for 5-7 minutes, until softened. Add the shredded chicken, pinto beans, and taco seasoning. Stir well and cook for another 5 minutes.
  • Assemble the tamale pie: Spread the enchilada sauce evenly over the baked cornbread. Top with the chicken mixture and then sprinkle with shredded cheese.
  • Bake: Place the assembled pie in the oven and bake for 15-20 minutes, until the cheese is melted and bubbly.
  • Serve: Garnish with cilantro, sour cream, and green onions before serving.

Notes

You can use ground beef, turkey, or tofu instead of shredded chicken for a different protein option.
Add additional vegetables like corn or zucchini for more flavor and texture.
Leftovers can be stored in an airtight container in the fridge for up to 3-5 days or frozen for up to 2 months. Reheat in the oven or microwave.