While no one in my family has ever made tamales from scratch, my grandma did make an unforgettable tamale pie—something I could never get enough of. Hers featured ground beef, olives, and a few twists, but the essentials remained the same: that classic box of Jiffy cornbread, a rich red sauce, and plenty of ooey-gooey melted cheese. This Chicken Tamale Pie brings all of those comforting flavors together in a simple, satisfying weeknight meal that never disappoints!
Ingredients
| Ingredient | Amount |
|---|---|
| Milk | ⅓ cup |
| Large egg | 1 |
| Cream-style corn | 1 (15 oz) can |
| Cornbread/muffin mix (such as Jiffy) | 1 (8.5 oz) box |
| Chopped green chiles | 1 (4 oz) can |
| Red enchilada sauce | 1 (10 oz) can |
| Chicken breast, cooked and shredded | 2 cups |
| Taco seasoning | 1 tablespoon |
| Monterey Jack or Mexican blend shredded cheese | 1 cup |
| Green onions, sliced | For topping |
| Fresh cilantro | For topping |
| Sour cream | For topping |
| Kosher salt & freshly ground black pepper | To taste |
Instructions
- Preheat the oven to 400°F (200°C) and grease a 9-inch pie plate with nonstick spray.
- In a large bowl, whisk together the egg and milk. Stir in the cream-style corn, muffin mix, and green chiles until combined. Pour the mixture into the prepared pie plate.
- Bake until the cornbread sets, about 20-30 minutes.
- Using the handle of a wooden spoon, poke holes randomly across the cornbread to allow the flavors to soak in.
- Drizzle about ½ cup of enchilada sauce over the cornbread layer.
- In a separate bowl, mix the shredded chicken, taco seasoning, remaining enchilada sauce, and ¼ cup of shredded cheese. Spoon this mixture evenly over the cornbread base.
- Top with the remaining cheese and bake until the cheese is melted and bubbly, about 15-20 minutes.
- Let the pie rest for 5 minutes before serving. Garnish with green onions, cilantro, sour cream, or your favorite toppings.
Dig in and enjoy this warm, cheesy, flavor-packed dish!
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