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Chicken Tamale Pie

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A layer of cornbread topped with cheesy shredded chicken = DINNER GOALS. Try this chicken tamale pie for a quick and easy supper and or dinner idea tonight.



Level: Easy



    1 box JIFFY corn muffin mix
    1/2 c. sour cream
    1/2 c. corn kernels (canned, fresh, or frozen)
    1 large egg
    Cooking spray, for skillet
    1 tbsp. extra-virgin olive oil
    1 large onion, chopped
    2 cloves garlic, minced
    1 tbsp. Taco Seasoning
    2 c. Shredded chicken
    3/4 c. enchilada sauce, divided
    1 c. shredded Cheddar
    1 c. Shredded Monterey Jack
    Chopped fresh cilantro, for garnish



    Preheat oven to 400º. Prepare cornbread base: In a medium bowl, combine corn muffin mix, sour cream, creamed corn and egg. Whisk until evenly combined. Spray a large oven-safe skillet with cooking spray. Pour into a large cast iron skillet and bake until golden, 15 minutes. Let cool slightly.
    Meanwhile, in a large skillet over medium heat, heat oil. Add onions and cook until tender, 5 minutes, then add garlic and cook 1 minute more. Add taco seasoning and season with salt. Add chicken and 1/2 cup enchilada sauce and stir until combined.
    Poke holes all over cornbread with the bottom of a wooden spoon. Pour remaining 1/4 cup enchilada sauce over poke holes and top with chicken mixture.
    Top with cheddar and Monterey jack and bake 20 minutes more.
    Garnish with cilantro and serve.

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