Chicken Tamale Pie

Ingredients

• 80 ml (⅓ cup)fat-free milk (or unsweetened almond milk)
• 1egg
• 241 g (8.5 oz)corn muffin mix (preferably Jiffy)
• 418 g (14.75 oz)cream-style corn
• 128 g (4.5 oz), draineddiced green chillies
• 284 g (10 oz)red enchilada sauce
• 2 cups (about 280 g)cooked, shredded chicken
• 1 tbsp (15 ml)taco seasoning
• 113 g (1 cup)shredded cheddar cheese

Instructions

1. 1

   Heat the oven

   Preheat the oven to 200°C (400°F). Coat a 23 cm (9-inch) pie dish well with cooking spray.

2. 2

   Mix the cornbread

   In a large bowl, stir together the milk, egg, corn muffin mix, cream-style corn and drained green chillies until just combined. Pour the mixture into the prepared dish and bake for 20–25 minutes.

3. 3

   Season the chicken

   While the cornbread bakes, toss the cooked, shredded chicken with the taco seasoning and set it aside.

4. 4

   Add the toppings

   When the cornbread is nearly set, take it out of the oven and poke holes across the top. Pour the enchilada sauce evenly over it, then add the chicken and cheese.

5. 5

   Finish baking

   Return the dish to the oven and bake for a further 15 minutes. Take it out and leave it to cool for about 10 minutes.

6. 6

   Slice and serve

   Cut the pie into slices and serve.

What is chicken tamale pie?

Tamale pie is an American casserole inspired by the flavours of tamales, built around a cornbread layer rather than a masa-wrapped filling. This version bakes a soft, slightly sweet corn base first, then finishes it with enchilada sauce, seasoned chicken and cheese.

The staged baking helps the cornbread cook before the wetter toppings go on. Cream-style corn and green chillies make the base tender and savoury, while the sauce brings the toppings together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 278 calories, 18g protein, 33g carbs, 8g fat.

The cornbread mix and corn provide most of the carbohydrates, while cheddar and any fat in the mix contribute much of the fat. Chicken supplies most of the protein, with smaller amounts from the egg and cheese; serve a slice with salad or vegetables for a more balanced plate.

The cornbread base

Just combined: stir the milk, egg, muffin mix, corn and chillies only until no dry mix remains. A few small lumps are fine; excessive mixing can make the baked base less tender.

Nearly set: begin checking around the 20-minute mark. The centre should look mostly firm before you add the sauce and toppings, as it will bake again.

Choosing the corn and chillies

Cream-style corn: it contributes moisture and sweetness to the cornbread layer, so use the whole can as listed. Ordinary kernels will not give the same soft texture.

Green chillies: drain them before mixing them in so they do not add excess liquid. Their mild heat complements the taco seasoning and red sauce.

Seasoning the chicken

Cooked chicken: shred it before tossing with the taco seasoning so the seasoning coats more of the pieces. The recipe starts with cooked chicken, so prepare that separately if needed.

Even topping: spread the seasoned chicken over the sauced cornbread, then scatter the cheddar across the top so it melts over the filling.

Sauce and texture

Poked holes: make openings across the almost-set cornbread before pouring on the enchilada sauce. This lets some sauce seep into the base rather than sitting entirely on top.

Melted cheese: the additional 15 minutes in the oven heats the toppings and melts the cheddar. Letting the pie rest for about 10 minutes helps it settle before slicing.

Timing and serving

The first bake takes 20–25 minutes, followed by 15 minutes with the toppings and about 10 minutes of cooling. Use the visual cue of a nearly set cornbread layer as well as the stated time.

Serve slices on their own or alongside a crisp green salad, steamed vegetables or beans. These add freshness and make a more varied plate.

Recipe notes & tips

• Drain the green chillies thoroughly before adding them to the batter.
• Mix the batter only until the ingredients are combined.
• Check the cornbread at 20 minutes, since ovens can vary.
• Poke holes across the base so the enchilada sauce can seep in.
• Allow the finished pie to rest for about 10 minutes before slicing.

Variations

• Add black beans: fold drained beans into the seasoned chicken for a heartier topping.
• Use another cheese: swap cheddar for Monterey Jack or a mild cheese that melts well.
• Adjust the heat: choose a spicier enchilada sauce for more warmth.
• Top with coriander: scatter chopped fresh coriander over the pie just before serving.
• Add a crunchy side: serve with shredded lettuce and diced tomato for a fresh contrast.

Common mistakes to avoid

• Overmixing the batter: stir only until combined to keep the cornbread tender.
• Skipping the drain: drain the chillies well so excess liquid does not loosen the base.
• Adding toppings too early: wait until the cornbread is nearly set before adding sauce and chicken.
• Pouring sauce without holes: poke the surface first so some sauce can soak into the cornbread.
• Cutting straight away: rest the pie for about 10 minutes so it is easier to portion.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat individual portions in the microwave or warm them in an oven until heated through.

Frequently asked questions