Description
Hearty Mexican-inspired “chicken tamale pie” brings zesty comfort straight from home kitchens. Creamy cornbread layers mingle with spiced chicken, delivering a soul-satisfying meal that welcomes you to savor each comforting bite.
Ingredients
Scale
- 2 cups cooked shredded chicken (rotisserie works great)
- 1 cup red enchilada sauce
- 1 cup shredded Mexican blend cheese (or cheddar/Monterey Jack)
- ¾ cup (180 ml) yellow cornmeal
- ½ cup (120 ml) milk
- ½ cup (120 ml) canned cream-style corn (or regular corn kernels)
- ¼ cup (30 g) all-purpose flour
- 2 tbsps melted butter or neutral oil
- 1 large egg
- 1 (4 oz / 113 g) can diced green chiles, drained
- 1 tbsp sugar
- 1 tsp baking powder
- ½ tsp salt
- Optional toppings: chopped cilantro, sour cream, sliced green onions, avocado
Instructions
- Cornbread Foundation: Blend cornmeal, flour, sugar, baking powder, and salt in a mixing vessel. Whisk milk, egg, and melted butter separately, then gently fold into dry ingredients. Incorporate green chiles and corn kernels until just combined.
- Initial Baking Cycle: Transfer batter to a greased 8-inch or 9-inch round baking dish. Slide into a preheated 400°F (200°C) oven and roast for approximately 20 minutes until the surface turns golden and the base sets firmly.
- Protein and Sauce Layer: Extract the partially baked cornbread and perforate the surface with a fork. Toss shredded chicken with enchilada sauce, spreading the mixture evenly across the cornbread foundation. Generously sprinkle cheese over the chicken layer.
- Final Culinary Transformation: Return the dish to the oven and continue baking for 15-20 minutes, allowing the cheese to melt completely and develop a luxurious, bubbly texture.
- Presentation and Serving: Allow the tamale pie to rest for 5-10 minutes. Optionally garnish with fresh cilantro, a dollop of sour cream, or sliced avocado. Slice and serve while warm, revealing the harmonious layers of flavor.
Notes
- Mix wet and dry ingredients minimally to prevent dense, tough cornbread base. Stir just until combined to maintain light, tender texture.
- Use room temperature ingredients for even mixing and better cornbread absorption. Avoid overmixing to keep the base from becoming dry or crumbly.
- Swap shredded chicken with ground turkey, pulled pork, or black beans for dietary preferences or vegetarian adaptation. Ensure protein is pre-cooked and seasoned well.
- Adjust enchilada sauce and green chiles based on heat tolerance. Choose mild or medium sauce for family-friendly version, or add jalapeños for extra kick.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner, Snacks
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 7
- Calories: 350
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 80 mg