Chicken Tamale Pie

This chicken tamale pie is made up of a soft, sweet cornbread crust and topped off with chicken, enchilada sauce, and melted cheese. This is the perfect dinner idea for when you’re wanting to spice things up!

Course Main Course

Cuisine American

Keyword chicken tamale pie

Prep Time 15

Cook Time 40

Total Time 55

Servings servings

Calories 278

Author Danielle Rye

Ingredients

⅓ cup fat free milk I used unsweetened almond milk
1 egg
1 8.5 oz. box corn muffin mix preferably Jiffy
1 14.75 oz. can cream-style corn
1 4.5 oz. can diced green chilies drained
1 10 oz. can red enchilada sauce
2 cups chicken cooked and shredded
1 tbsp. taco seasoning
1 cup shredded cheddar cheese

Instructions

Preheat oven to 400 degrees. Spray a 9" pie dish well with cooking spray.
In a large bowl, mix together the milk, egg, corn muffin mix, cream-style corn, and green chilies until just combined. Pour mixture into prepared baking dish and bake for 20-25 minutes.
Meanwhile, toss the chicken with the taco seasoning and set aside.
Once cornbread has almost set, remove from oven and poke holes throughout the top. Pour the can of enchilada sauce evenly over the top. Add the chicken on top, then the cheese.
Return to oven and bake for an additional 15 minutes. Remove from oven and allow to cool for about 10 minutes.
Slice and enjoy!

Notes

Once cooled, cover and refrigerate leftovers for up to 5 days.

Nutrition