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A pie pan filled with chicken, sauce, and cheese.

Chicken Tamale Pie

Sweet and spicy cornbread topped with chicken, enchilada sauce, and cheese.
5 from 21 votes
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Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Author: Hezzi-D

Ingredients

  • ¼ c. milk
  • 1 egg
  • 2 Tablespoons fajita seasoning divided
  • 1 c. cream-style corn
  • 1 8.5 oz box corn muffin mix (such as Jiffy)
  • 1 4 oz can chopped green chiles
  • 1 10 oz can red enchilada sauce
  • 2 c. cooked chicken breast shredded
  • ½ c. cheddar cheese shredded
  • 2 Tablespoons cilantro chopped
  • 2 Tablespoons Queso Fresco cheese crumbled for topping

Instructions

  • Preheat the oven to 400 degrees. Spray a pie pan with cooking spray and put it aside.
  • Combine the milk, egg, 1 tablespoon of fajita seasoning, cream corn, corn muffin mix, and green chilies in a large bowl.  Stir just until moist.  Pour the mixture into the pie pan.  Bake for 25 minutes or until the cornbread is golden brown.
  • Meanwhile, toss the chicken with the remaining fajita seasoning.
  • Remove the cornbread from the oven and pierce the entire surface with a fork. Pour enchilada sauce over top. Top with the chicken; sprinkle with cheddar cheese. Bake for 15 minutes.
  • Remove from the oven and let stand for 5 minutes. Top with cilantro and Queso Fresco.

Notes

Recipe adapted from Prevention RD