Chicken Tamale Pie Bake (Print Version)
# Ingredients:
→ For the Cornbread Base
01 -
3/4 cup yellow cornmeal
02 -
1/4 cup all-purpose flour
03 -
1 tablespoon sugar
04 -
1 teaspoon baking powder
05 -
1/2 teaspoon salt
06 -
1/2 cup milk
07 -
1 large egg
08 -
2 tablespoons melted butter or neutral oil
09 -
1 (4 oz) can diced green chiles, drained
10 -
1/2 cup canned cream-style corn (or regular corn kernels)
→ For the Chicken Topping
11 -
2 cups cooked shredded chicken (rotisserie works great)
12 -
1 cup red enchilada sauce
13 -
1 cup shredded Mexican blend cheese (or cheddar/Monterey Jack)
14 -
Optional toppings: chopped cilantro, sour cream, sliced green onions, avocado
# Instructions:
01 -
Preheat oven to 400°F (200°C). Grease an 8×8 or 9-inch round baking dish.
02 -
In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. In another bowl, whisk together milk, egg, and melted butter. Add to dry ingredients and stir just until combined. Fold in green chiles and corn.
03 -
Pour batter into prepared dish and bake for 20 minutes, or until just set and lightly golden on top.
04 -
Remove dish from oven. Poke holes in the cornbread with a fork. In a small bowl, toss shredded chicken with enchilada sauce. Spread evenly over the baked cornbread base. Sprinkle cheese on top.
05 -
Return to oven and bake for 15–20 minutes more, or until cheese is melted and bubbly.
06 -
Let rest for 5–10 minutes. Garnish with fresh cilantro, sour cream, or avocado if desired. Slice and serve warm.
# Notes:
01 -
Make it spicier by using hot enchilada sauce or adding diced jalapeños to the cornbread.
02 -
Swap chicken for ground beef, turkey, or black beans for a vegetarian version.
03 -
Leftovers reheat well for up to 3 days.