Description

This Chicken Tamale Pie is a modern twist on a classic dish! Packed with shredded chicken, zesty spices, and a golden cornbread topping, it’s the ultimate comfort food. Perfect for weeknight dinners or feeding a crowd.

Ingredients

Scale

3 cups cooked, shredded chicken

1 box cornbread mix

1 can (10 oz) enchilada sauce

1 cup shredded cheddar cheese

1 can (15 oz) black beans, drained and rinsed

1 cup corn kernels

1 can (4 oz) diced green chiles

1 teaspoon chili powder

1/2 teaspoon cumin

1/2 teaspoon garlic powder

1 egg

1/3 cup milk

Instructions

Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
In a large bowl, mix shredded chicken, black beans, corn, green chiles, enchilada sauce, and spices.
In a separate bowl, combine cornbread mix, egg, milk, and 1 cup of shredded cheese.
Spread the chicken mixture evenly in the baking dish. Top with the cornbread mixture, spreading it out gently.
Bake for 25–30 minutes, or until the cornbread topping is golden and cooked through.
Let cool for 5–10 minutes, then serve with your favorite toppings like sour cream, avocado, or cilantro.

Notes

For a spicier pie, add diced jalapeños or use hot enchilada sauce.
Leftovers can be stored in the fridge for up to 3 days or frozen for up to 2 months.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Baking
Cuisine: Mexican-inspired

Nutrition

Serving Size: 1 slice
Calories: 380
Sugar: 8g
Sodium: 720mg
Fat: 16g
Carbohydrates: 38g
Fiber: 5g
Protein: 22g
Cholesterol: 75mg

Keywords: chicken tamale pie, easy dinner recipe, Mexican casserole, comfort food