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Chicken Tamale Pie - 2teaspoons

Chicken Tamale Pie

Layers of cornbread, enchilada sauce, chicken, and cheese, baked until melty and topped with all your favorite taco fixings!
Servings 8
Author 2teaspoons

Ingredients

CORNBREAD

  • Click here for my Easy Tamale Pie recipe with Jiffy corn bread mix instead
  • ½ cup cornmeal
  • 2/3 cup flour
  • 3 tablespoons sugar
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • 3-4 tablespoons oil I used olive oil
  • 1/3 cup milk
  • 1 egg
  • 1 small can diced green chiles 4.5 ounce can
  • 1 can of corn or creamed corn 14.5 ounce can

MEAT

  • No chicken on hand - click here for Tamale Pie with ground beef
  • 3 cups shredded or diced cooked chicken about 300 grams or 10 ounces by weight OR 1 lb uncooked boneless, skinless chicken (breasts or thighs)
  • 1-2 cups sautéed peppers and onions optional
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • ¼ teaspoon salt
  • ¼ teaspoon pepper

TAMALE PIE

  • 1 ¼ cup enchilada sauce
  • 2 cups of shredded cheese I used sharp white cheddar, but mild cheddar, monterey jack, pepper jack or any cheese you'd use for tacos will work wonderfully

OPTIONAL TOPPINGS

  • Salsa
  • Guacamole
  • Sour Cream
  • Shredded Cheese
  • Hot Sauce
  • Cilantro
  • Lime wedges

Instructions

  1. If using uncooked chicken, preheat oven to 350 degrees F. Place chicken in baking dish and bake until fully cooked, about 40 minutes. Shred or dice chicken and set aside.
  2. Preheat oven to 400 degrees F.
  3. Grease a 10 inch cast iron skillet, deep pie dish, 9x9 or 9x13 baking dish. Set aside.
  4. Whisk together cornmeal, flour, sugar, baking powder, and salt. Add oil until soft crumbles form. Whisk in milk and egg. Gently fold in chiles and corn. Pour into greased baking pan. Bake until set (a toothpick should come out clean), about 20 minutes.
  5. While cornbread is baking, combine cooked chicken with spices, salt, pepper, and optional sautéed vegetables.
  6. Once cornbread is done baking, reduce oven to 350 degree F. Poke holes in cornbread with a fork and pour enchilada sauce over it. Top with chicken and then top with shredded cheese. Cover with aluminum foil. Bake in oven for 20 minutes. Remove foil and back until cheese begins to brown, about 5-10 minutes.
  7. Let cool for 10-15 minutes before serving with desired toppings. Enjoy!