Chicken Tamale Pie Recipe

Introduction

Chicken tamale pie is a comforting, flavorful casserole combining a cornbread base with a savory chicken and enchilada filling. This easy-to-make dish is perfect for family dinners or casual gatherings.

Ingredients

• 8.5 oz box Jiffy corn muffin mix
• 1 large egg
• 14 oz can creamed corn
• 4 oz can green chilis
• 1/3 cup milk
• 10 oz green enchilada sauce
• 1.5 cups rotisserie chicken, shredded
• 1.5 cups Monterey Jack cheese, hand shredded
• 1 packet taco seasoning
• Parsley for garnish (optional)

Instructions

1. Step 1: Preheat the oven to 375°F.
2. Step 2: In a large bowl, mix together the Jiffy corn muffin mix, egg, and milk until fully combined. Stir in the creamed corn and diced green chilis until evenly mixed.
3. Step 3: Pour the mixture into a greased 9 x 13” baking dish and spread it into an even layer. Bake for 15–20 minutes, just until the base is set but not fully baked through.
4. Step 4: Remove it from the oven and poke holes across the surface with a fork. Slowly pour the green enchilada sauce over the top, letting it soak into the holes.
5. Step 5: Evenly sprinkle on the shredded rotisserie chicken, followed by the taco seasoning packet. Top everything with the shredded Monterey Jack cheese.
6. Step 6: Place it back on the center rack of the oven and bake for 25 minutes or until cheese is fully melted and the sides are hot and bubbly.
7. Step 7: Let it rest for 5 minutes, garnish with parsley if desired, and serve warm.

Tips & Variations

• For extra spice, add chopped jalapeños or use a spicy enchilada sauce.
• Substitute cooked shredded chicken breast if rotisserie chicken isn’t available.
• Add a handful of black beans or corn kernels for additional texture and flavor.
• Use cheddar cheese instead of Monterey Jack for a sharper taste.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat portions in the microwave until warmed through or in the oven at 350°F for 15 minutes to retain crispness and melted cheese texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can prepare the base and assemble the topping in advance. Refrigerate the unbaked pie covered for up to 24 hours and bake when ready.

Can I freeze chicken tamale pie?

Freeze the fully baked pie wrapped well in foil or plastic wrap for up to 2 months. Thaw overnight in the fridge before reheating in the oven.

Chicken Tamale Pie Recipe

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★★★★★

4.4 from 68 reviews

This Chicken Tamale Pie is a comforting and flavorful casserole that features a moist cornbread base infused with creamed corn and green chilies, layered with tender shredded rotisserie chicken, tangy green enchilada sauce, and melted Monterey Jack cheese. Perfect for a cozy family dinner, it combines classic Mexican-inspired flavors with the ease of a one-dish bake.

• Author: Victoria
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Mexican American

Ingredients

Scale 1x2x3x

Cornbread Base

• 8.5 Oz Box Jiffy Corn Muffin Mix
• 1 Large Egg
• 1/3 Cup Milk
• 14 Oz Can Creamed Corn
• 4 Oz Can Green Chilies (diced)

Filling and Toppings

• 10 Oz Green Enchilada Sauce
• 1.5 Cups Rotisserie Chicken, shredded
• 1.5 Cups Monterey Jack Cheese, hand shredded
• 1 Packet Taco Seasoning
• Parsley for garnish (optional)

Instructions

1. Preheat Oven: Preheat the oven to 375°F to prepare for baking the tamale pie.
2. Prepare Cornbread Mixture: In a large bowl, combine the Jiffy corn muffin mix, egg, and milk until smooth. Then stir in the creamed corn and diced green chilies until evenly mixed. Pour this batter into a greased 9 x 13-inch baking dish and spread into an even layer. Bake for 15–20 minutes, just until the base is set but not fully baked through.
3. Layer Filling: Remove the partially baked crust from the oven and poke holes across the surface using a fork. Slowly pour the green enchilada sauce over the top, allowing it to soak into the holes. Evenly distribute the shredded rotisserie chicken over the sauce, sprinkle the taco seasoning packet on top of the chicken, and then cover everything with the shredded Monterey Jack cheese.
4. Bake to Finish: Return the dish to the center rack of the oven and bake for an additional 25 minutes or until the cheese is fully melted and the sides are hot and bubbly.
5. Rest and Serve: Let the tamale pie rest for 5 minutes before garnishing with parsley if desired. Serve warm and enjoy!

Notes

• Use rotisserie chicken for easy preparation and added flavor, but cooked shredded chicken breast works as well.
• If you prefer a spicier pie, add extra diced green chilies or a pinch of cayenne pepper to the cornbread mixture.
• The taco seasoning packet adds additional flavor; substitute with homemade taco seasoning if preferred.
• Ensure not to overbake the cornbread base initially; it should be just set so the enchilada sauce can soak in.
• Serve with a side of sour cream or salsa for extra zest.

Keywords: Chicken Tamale Pie, Cornbread Casserole, Enchilada Pie, Mexican Casserole, Rotisserie Chicken Recipe