Chicken Tamale Pie (Easy, Cheesy & Comforting!) 🍗🌽
This hearty, flavorful casserole combines the best parts of tamales and cornbread with tender chicken, spicy enchilada sauce, and melty cheese—all in one skillet! Perfect for weeknight dinners or game-day feasts.
Ingredients:
For the Cornbread Crust:
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1 box (8.5 oz) cornbread mix (like Jiffy)
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1 egg
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1/3 cup milk
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1/4 cup sour cream
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1 can (4 oz) diced green chiles
For the Filling:
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2 cups shredded cooked chicken (rotisserie works great!)
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1 can (10 oz) red enchilada sauce
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1 tsp cumin
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1 tsp chili powder
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1/2 tsp garlic powder
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1 cup shredded Mexican cheese blend
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Optional toppings: diced avocado, cilantro, jalapeños, sour cream
Instructions:
1️⃣ Prep the crust:
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Preheat oven to 400°F (200°C). Grease a 10-inch cast-iron skillet or baking dish.
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In a bowl, mix cornbread mix, egg, milk, sour cream, and green chiles. Spread evenly in the skillet.
2️⃣ Bake the crust:
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Bake for 12-15 minutes until lightly golden. Remove and poke holes with a fork (so filling soaks in).
3️⃣ Make the filling:
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In a bowl, mix shredded chicken, enchilada sauce, cumin, chili powder, and garlic powder.
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Pour over the crust, then sprinkle with cheese.
4️⃣ Bake again:
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Return to oven for 15-20 minutes until bubbly and golden.
5️⃣ Serve hot!
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Top with avocado, cilantro, or sour cream.
Why You’ll Love It:
✅ One-pan wonder – Less cleanup!
✅ Spicy, cheesy, & comforting – Like a tamale without the hassle.
✅ Great for leftovers – Tastes even better the next day.
Variations:
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Vegetarian? Swap chicken for black beans + roasted sweet potatoes.
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Extra heat? Add diced jalapeños to the filling.
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Crispy top? Broil for 1-2 minutes at the end.
Perfect with: Mexican street corn, lime crema, or a cold cerveza! 🍻
Would you add any secret ingredients? 😉
