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 minutesmins
Cook Time 40 minutesmins
Total Time 55 minutesmins
Servings 8servings
Calories 278
Author Danielle
Ingredients
⅓cupfat free milkI used unsweetened almond milk
1egg
1 8.5oz.box corn muffin mixpreferably Jiffy
1 14.75oz.can cream-style corn
1 4.5oz.can diced green chiliesdrained
1 10oz.can red enchilada sauce
2cupschickencooked and shredded
1tbsp.taco seasoning
1cupshredded 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.