Description
This cozy Chicken Tamale Pie blends classic Mexican flavors with comforting American casserole style. A moist cornbread base is topped with enchilada-seasoned chicken and melty cheese, creating a hearty, crowd-pleasing dish that’s perfect for family dinners or meal prep.
Ingredients
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⅓ cup fat-free milk
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¼ cup egg substitute
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1½ tbsp taco seasoning (divided)
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¼ tsp ground red pepper
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1 (14¾ oz) can cream-style corn
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1 (8.5 oz) box corn muffin mix (e.g., Jiffy)
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1 (4 oz) can chopped green chiles, drained
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1 (10 oz) can red enchilada sauce
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2 cups cooked shredded chicken breast
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¾ cup shredded white cheese (Raclette or substitute)
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Fresh cilantro, for garnish
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Crumbled Cotija cheese, for garnish
Instructions
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Preheat Oven: Set oven to 400°F (200°C). Grease a 9×13-inch baking dish.
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Make Cornbread Base: In a bowl, whisk milk, egg substitute, 1 tbsp taco seasoning, and red pepper. Stir in corn, muffin mix, and chiles. Pour into baking dish and bake 20–25 minutes until set.
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Mix Chicken Filling: Combine shredded chicken, remaining ½ tbsp taco seasoning, and enchilada sauce.
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Assemble the Pie: Pierce baked cornbread base with a fork. Spread chicken mixture over top. Sprinkle with cheese.
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Final Bake: Return to oven and bake another 15 minutes until cheese is bubbly. Let sit 5 minutes.
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Garnish & Serve: Top with chopped cilantro and Cotija cheese before serving.
Notes
Use rotisserie chicken for convenience.
Adjust spice by modifying red pepper or using mild enchilada sauce.
Replace Raclette with cheddar or Mexican cheese blend.
Cornbread base should be moist like masa dough—not fully dry.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-American Fusion