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A cozy, cheesy shortcut to something that feels homemade
Alright, let’s be real for a minute.
There are days when I love spending hours in the kitchen, stirring sauces, rolling dough, pretending I’m on one of those cooking shows from the ‘90s. And then… there are nights when I just want to throw something together that tastes like I tried way harder than I actually did.
This Chicken Tamale Pie? That’s one of those recipes. You mix, you bake, you top it with some sour cream if you’re feeling fancy—and somehow it still feels like comfort food that came from scratch.
I first made it when my youngest had a soccer game that ran way over, and we came home tired, cold, and hungry. I had a box of Jiffy, a can of enchilada sauce, and leftover rotisserie chicken. Twenty minutes later the kitchen smelled amazing, the table was quiet (for once), and everyone cleaned their plate. Even the picky one.
Why You’ll Love This One
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It’s not fussy. You can throw it together in your sleep, even with a kid hanging off your leg or your phone blowing up with group texts.
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Pantry staples. No weird ingredients, no extra store runs. You’ve probably got everything already.
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Sweet and spicy. The cornbread layer plays so nicely with the saucy chicken—like a tamale and a casserole had a baby.
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Feeds a crew. Easily stretches to 5 or 6 servings, especially with a little side salad or rice.
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Cheese. Enough said.
Let’s Talk Ingredients (and little swaps)
Here’s what you need—and here’s what you can get away with if you don’t have it all:
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1/3 cup milk + 1 egg – Nothing fancy here. Use whatever milk you’ve got. I’ve even used oat milk once in a pinch.
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1 can cream-style corn (15 oz) – Makes the cornbread moist and just a little sweet. Don’t skip it.
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1 box cornbread mix (8.5 oz, like Jiffy) – The star of the base layer. If you’ve got a homemade version, bless your heart, go for it.
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1 can chopped green chiles (4 oz) – Mild or spicy, up to you. Adds just a whisper of heat.
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1 can red enchilada sauce (10 oz) – I like Las Palmas or Old El Paso. But if green’s your jam, swap it in.
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2 cups cooked, shredded chicken – Leftovers or store-bought rotisserie make this almost too easy.
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1 tbsp taco seasoning – Packets work, or mix your own if you’re feeling extra.
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1 cup shredded cheese – I lean toward Monterey Jack or a Mexican blend. Whatever melts well and tastes good.
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Toppings – Sliced green onion, fresh cilantro, sour cream… or nothing at all if you’re hangry.
Directions:
(This’ll go quicker than you think.)
1. Preheat & Grease
Turn your oven to 400°F. Lightly spray a 9-inch pie plate with nonstick spray—don’t forget the sides!
2. Make the Cornbread Layer
Grab a big bowl. Whisk the egg and milk together like you’re waking them up. Then stir in the cream-style corn, cornbread mix, and green chiles. The batter will look a little chunky—don’t stress, that’s exactly right.
Pour it into your greased pie dish and smooth out the top with a spatula.
3. Bake It
Pop it in the oven for about 20 to 30 minutes. Keep an eye on it after 20—it should look set in the middle and a little golden on top. Toothpick test works if you’re unsure.
4. Poke Some Flavor Holes
Now here’s the fun part—grab the handle end of a wooden spoon and poke holes across the cornbread layer. Not too deep, just enough to let the sauce soak in. It might feel weird, but trust me, it makes all the difference.
5. Sauce It Up
Drizzle about half the enchilada sauce over the warm cornbread. Let it sit and soak a minute while you mix the chicken.
6. Make the Filling
In a separate bowl, stir together your shredded chicken, the rest of the enchilada sauce, taco seasoning, and about ¼ cup of your shredded cheese. Spoon it over the cornbread—you’ll smell it and get hungry all over again.
7. Finish with Cheese
Top the whole thing with the remaining cheese. Be generous. It’s not the time to be shy.
8. Bake Again
Back into the oven it goes for another 15 to 20 minutes. The cheese should be melty, golden in spots, and bubbling just a little around the edges. You’ll know when it’s ready—your kitchen will smell like dinner is definitely happening.
9. Rest, Then Top
Let it rest 5 minutes before cutting (it firms up a bit). Then top it however you like—green onions, cilantro, sour cream, maybe a drizzle of hot sauce if you’re into that kind of thing.
Make It Your Own
This recipe’s pretty forgiving. A few twists I’ve tried (and loved):
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Go green: Use green enchilada sauce and pepper jack cheese for a tangy kick.
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Add beans: Stir in a can of black beans or refried beans to the chicken mixture for a heartier filling.
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Make it meatless: Swap chicken for sautéed zucchini, corn, and black beans.
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Turn it into muffins: Use a muffin tin for mini tamale pies—great for lunches or freezer meals!
Leftovers? Heck yes.
Store any leftovers in the fridge, covered, for up to 3 days. They reheat great in the microwave—just cover with a damp paper towel so the cornbread doesn’t dry out.
You can even freeze individual slices. Wrap ’em tight and stash ’em away for future you (who will be very grateful).
Let’s Keep It Real
Listen, I’m not going to tell you this is some authentic tamale dish passed down through generations (though wouldn’t that be lovely?). What it is, though, is a warm, saucy, cheesy meal that comes together fast and feeds your people without a fuss.
It’s the kind of thing you make once and then find yourself craving again next week.
So if you give it a go, come back and tell me how it went. Did you add anything fun? Did your teenager ask for seconds? Did you eat a slice standing over the sink the next day for lunch? (No shame—we’ve all done it.)
Chicken Tamale Pie
Ingredients
- 1/3 cup milk
- 1 large egg
- 15 oz can cream-style corn
- 8.5 oz box cornbread/muffin mix (e.g., Jiffy)
- 4 oz can chopped green chiles
- 10 oz can red enchilada sauce
- 2 cups cooked shredded chicken breast
- 1 tablespoon taco seasoning
- 1 cup shredded Monterey Jack or Mexican blend cheese
- Green onions, sliced, for topping
- Fresh cilantro, for topping
- Sour cream, for topping
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Preheat oven to 400°F and grease a 9-inch pie plate with nonstick spray.
- In a bowl, whisk together egg and milk. Stir in cream-style corn, muffin mix, and green chiles.
- Pour the cornbread mixture into the pie plate and bake until set, 20–30 minutes.
- Poke holes in the cornbread using the handle of a spoon. Pour 1/2 cup enchilada sauce over the surface.
- Mix shredded chicken with taco seasoning, remaining enchilada sauce, and 1/4 cup cheese.
- Spoon chicken mixture over the cornbread and top with remaining cheese.
- Bake for 15–20 more minutes until the cheese is melted and bubbly.
- Let rest for 5 minutes. Garnish with green onions, cilantro, and sour cream before serving.