The Easiest Chicken Tamale Pie (Your New Family Favorite)

Some nights, the call for comfort food is just too loud to ignore. You know the ones—when the day has been long, and the thought of a complicated meal is simply out of the question. On those evenings, I turn to a recipe that feels like a warm hug in a skillet: this incredible Chicken Tamale Pie.

This isn’t just another casserole. It’s a dish layered with flavor, from the savory, creamy chicken filling to the sweet and cheesy cornbread topping that bakes up golden and perfect. It has all the beloved flavors of a traditional tamale without any of the fussy wrapping. Trust me, once you make this, it will earn a permanent spot in your recipe binder. Let’s get cooking!

Quick Recipe

• Preparation Time: 15M
• Cooking Time: 35M
• Total Time: 50M
• Type of dish: Main Course
• Cuisine: Tex-Mex / American
• Recipe Yield: 6 servings
• Calories: 550 calories per serving (approximate)

Why This Recipe is a Weeknight Winner

I’ve made this Chicken Tamale Pie for potlucks, new parents, and countless family dinners. It never fails to get rave reviews. Here’s why I think you’ll love it just as much as we do.

• Incredibly Flavorful: The filling is rich and savory, and the Jiffy cornbread topping adds the perfect touch of sweetness.
• Simple & Quick: Using rotisserie chicken and a cornbread mix makes this an easy weeknight dinner you can get on the table in under an hour.
• One-Pan Wonder: You can mix the filling and bake it all in the same oven-safe skillet, which means fewer dishes to wash.
• Family-Approved: It’s mild enough for kids but packed with enough flavor to satisfy the adults. It’s a true crowd-pleaser.

What You’ll Need: The ingredients

The beauty of this dish is its simplicity. We’re using easy-to-find ingredients to create something truly special. I’ve broken it down into the two main components: the filling and the topping.

For the Creamy Chicken Filling

• Olive Oil: Just a tablespoon for sautéing.
• Onion & Bell Pepper: I like using a yellow onion and a red bell pepper for color and sweetness.
• Garlic: A few cloves, minced. Don’t be shy!
• Spices: A simple but powerful blend of chili powder, cumin, and oregano. A pinch of smoked paprika is also fantastic if you have it.
• Enchilada Sauce: One (15-ounce) can of red enchilada sauce. Use your favorite brand—mild or medium works great.
• Shredded Chicken: About 3 cups. This is where a store-bought rotisserie chicken becomes your best friend and a huge time-saver.
• Black Beans & Corn: One can of each, rinsed and drained. They add great texture and substance.
• Sour Cream: This is the secret to the creamy chicken filling. It adds a wonderful tang and richness. Full-fat works best for texture.
• Salt & Pepper: To taste.

For the Cheesy Jiffy Cornbread Topping

• Jiffy Corn Muffin Mix: One (8.5-ounce) box. It’s the perfect shortcut for a consistently delicious topping.
• Egg: Just one to bind it all together.
• Milk: To add moisture to the batter.
• Shredded Cheese: I love a sharp cheddar or a Monterey Jack blend. We’ll put some in the batter and sprinkle more on top.
• Canned Diced Green Chiles: A small (4-ounce) can, drained. This is my secret weapon! It adds a gentle warmth and zesty flavor to the cornbread without making it spicy.

Let’s Get Cooking: Step-by-Step Instructions

Follow these simple steps, and you’ll have a perfect Chicken Tamale Pie ready in no time. Grab a 10-inch cast-iron skillet or another oven-safe skillet. If you don’t have one, you can make the filling in any pan and transfer it to a 9×9 inch baking dish.

Step 1: Sauté the Veggies and Spices

• Preheat your oven to 400°F (200°C). Heat the olive oil in your skillet over medium-high heat. Add the chopped onion and bell pepper and cook until they start to soften, about 5-7 minutes. Add the minced garlic and cook for another minute until you can smell it.
• Now, add your chili powder, cumin, and oregano. Stir everything together and let the spices cook for about 30 seconds. This step is called “blooming” the spices, and it’s a game-changer. It toasts them lightly, which wakes up their essential oils and makes the final dish so much more aromatic and flavorful.

Step 2: Create the Creamy Chicken Filling

• Pour in the enchilada sauce, scraping up any tasty browned bits from the bottom of the pan. Bring the sauce to a gentle simmer.
• Stir in the shredded chicken, rinsed black beans, and corn. Let everything simmer together for about 5 minutes. This allows all those wonderful flavors to meet and mingle. Turn off the heat and stir in the sour cream. Mixing it in off the heat prevents it from curdling and keeps the filling perfectly creamy. Season with salt and pepper to your liking.

Step 3: Mix the Cornbread Topping

In a separate medium bowl, combine the Jiffy mix, egg, and milk. Stir until just combined—a few lumps are perfectly fine!

• My Pro Tip: It’s so important not to overmix cornbread batter. Overmixing develops the gluten in the flour, which can make your topping tough and dense instead of light and tender.

Gently fold in about half of your shredded cheese and the drained diced green chiles.

Step 4: Assemble and Bake!

• Carefully spoon or pour the cornbread batter over the chicken filling in the skillet. Use the back of a spoon to spread it evenly to the edges. It’s okay if a little bit of the filling peeks through.
• Sprinkle the remaining cheese over the top of the batter. Place the skillet on a baking sheet (to catch any potential drips) and bake for 20-25 minutes. You’ll know it’s done when the cornbread topping is golden brown and a toothpick inserted into the center of the cornbread comes out clean.

My Tips for the Absolute Best Tamale Pie

• Let It Rest: This is the hardest part! Let the pie rest for 5-10 minutes after it comes out of the oven. This allows the filling to set up a bit, making it much easier to slice and serve.
• Get Creative with Toppings: This dish is a fantastic canvas for your favorite toppings. A dollop of sour cream or Greek yogurt, fresh cilantro, sliced jalapeños, or a scoop of guacamole are all excellent choices.
• Control the Heat: If your family prefers spicier food, use a medium or hot enchilada sauce and add a pinch of cayenne pepper to the filling. You could also use a hot variety of diced green chiles.

Storing and Reheating Leftovers

This Chicken Tamale Pie makes for fantastic leftovers! Simply cover the skillet or baking dish tightly with foil or transfer individual portions to an airtight container. It will keep well in the refrigerator for up to 4 days. To reheat, you can microwave individual slices or place the entire skillet back in a 350°F (175°C) oven for 15-20 minutes, or until heated through.

A New Comfort Food Classic

This Chicken Tamale Pie is more than just a recipe; it’s a solution for busy nights when you still want to put a wholesome, delicious meal on the table. It’s comforting, satisfying, and brings everyone to the table with a smile. I hope your family enjoys it as much as mine does.

Happy cooking!

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