Print

Chicken Tamale Pie

Chicken tamale pie in a cast iron skillet topped with melted Mexican cheese and fresh cilantro
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A crowd-pleasing Tex-Mex comfort food classic with a moist Jiffy cornbread base baked with cream-style corn, Mexican crema, taco seasoning, and green chiles, topped with enchilada-sauced shredded chicken and melted Mexican cheese. Easy to make, serves 8, and ready in about 55 minutes.

Ingredients

Scale
  • 8.5 oz Jiffy cornbread mix (1 box)
  • 1 tablespoon taco seasoning (from the 2-tablespoon total)
  • 2/3 cup Mexican crema (or sour cream thinned with a splash of milk to drizzling consistency)
  • 1 large egg
  • 14.75 oz cream-style corn (1 can)
  • 2 tablespoons unsalted butter, melted
  • 7 oz diced green chiles (1 can), drained well
  • 2 cups shredded cooked chicken (rotisserie or leftover)
  • 1 tablespoon taco seasoning (remaining from 2-tablespoon total)
  • 5 oz enchilada sauce (half of a 10 oz can, stirred into chicken mixture)
  • 5 oz enchilada sauce (remaining half of the 10 oz can, poured over cornbread after baking)
  • 2 cups shredded Mexican cheese blend (1 bag)
  • Chopped fresh cilantro, for garnish (optional)

Instructions

  1. Preheat oven to 400 degrees F. Spray a 12-inch round cast iron pan or glass baking dish generously with nonstick cooking spray and set aside.
  2. In a large bowl, combine Jiffy cornbread mix, 1 tablespoon taco seasoning, Mexican crema, egg, cream-style corn, melted butter, and drained green chiles. Stir until just combined – do not overmix.
  3. Spread the cornbread mixture evenly into the prepared pan. Bake for 30 minutes until golden on top and firm in the center.
  4. While the cornbread bakes, combine shredded chicken, remaining 1 tablespoon taco seasoning, and 5 oz enchilada sauce in a bowl. Stir to coat and set aside.
  5. Remove the cornbread from the oven. Using the handle of a wooden spoon, poke holes all over the surface to allow the enchilada sauce to soak in deeply.
  6. Pour the remaining 5 oz of enchilada sauce evenly over the holey cornbread surface and let it soak in for about one minute.
  7. Spread the seasoned chicken mixture evenly over the sauced cornbread.
  8. Sprinkle the shredded Mexican cheese blend evenly and generously over the top.
  9. Return to oven and bake for another 10 minutes until cheese is fully melted and bubbling. For extra golden cheese, broil for 2-3 minutes – watch closely.
  10. Remove from oven and rest for 5-10 minutes before slicing. Garnish with fresh chopped cilantro and serve warm.

Notes

  • Mexican crema substitute: Use sour cream thinned with a small splash of milk if crema is unavailable – the result is nearly identical.
  • Do not skip poking holes – this step allows enchilada sauce to penetrate the cornbread deeply for bold flavor in every bite rather than just sitting on the surface.
  • Do not overmix the cornbread batter – stir just until combined to keep the base tender and moist.
  • Always rest 5-10 minutes after the final bake before slicing so the layers set cleanly.
  • Make-ahead tip: Bake the cornbread base through the hole-poking and saucing step (Steps 1-6) up to 1 day in advance. Cover tightly and refrigerate. Bring to room temperature, then add chicken and cheese and finish the final 10-minute bake when ready to serve.

Nutrition

Find it online: https://www.benefitiany.com/chicken-tamale-pie/