Chicken Tamale Pie, Version 2

Name: Chicken Tamale Pie, Version 2
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 8
Cuisine: Mexican
Ingredients: 1 tablespoon baking powder; 1 can (14 ounces) cream-style corn; 1 can (4 ounces) chopped green chiles, drained; 2 cups cooked shredded chicken breast; 2 tablespoons cooking oil; Fresh cilantro for topping; ¼ cup crumbled Cotija cheese for topping; 1 large egg; 1 cup shredded white cheese such as Oaxaca or Pepperjack; 1 can (10 ounces) red enchilada sauce; ¼ teaspoon salt; 3 tablespoons sugar; 1½ tablespoons taco seasoning, divided; ½ cup yellow cornmeal; ½ cup milk

Recipe GLPR35265f305d7a2c

Mexican

Main Course

60 min

285 cal

Servings: 8

Oven

SNAP eligible

A Mexican-inspired casserole featuring a savory cornmeal crust topped with seasoned shredded chicken, melted cheese, and enchilada sauce. This hearty one-dish meal combines the flavors of traditional tamales with the convenience of a baked pie, perfect for family dinners.

Save recipes you love

Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.

Create free account Sign in

Ingredients

1 tablespoon baking powder

1 can (14 ounces) cream-style corn

1 can (4 ounces) chopped green chiles, drained

2 cups cooked shredded chicken breast

2 tablespoons cooking oil

Fresh cilantro for topping

¼ cup crumbled Cotija cheese for topping

1 large egg

1 cup shredded white cheese such as Oaxaca or Pepperjack

1 can (10 ounces) red enchilada sauce

¼ teaspoon salt

3 tablespoons sugar

1½ tablespoons taco seasoning, divided

½ cup yellow cornmeal

½ cup milk

Directions

Preheat your oven to 400°F.
In a large bowl, whisk together the cornmeal, baking powder, sugar, salt, and ½ tablespoon of the taco seasoning. Add the cooking oil and stir until the mixture resembles soft, moist breadcrumbs.
In a separate bowl, whisk the egg with the milk until well combined. Pour this mixture into the cornmeal mixture and stir until just combined. Fold in the cream-style corn and chopped green chiles until evenly distributed.
Pour the batter into a 10-inch round pie plate, spreading it evenly.
Bake for 20 to 30 minutes, until the cornmeal crust is set and lightly golden. While baking, toss the cooked shredded chicken with the remaining 1 tablespoon of taco seasoning in a bowl. When the crust is done, remove the pie from the oven and pierce the entire surface multiple times with a fork.
Pour the enchilada sauce evenly over the pierced crust. Distribute the seasoned chicken over the sauce, then sprinkle the shredded white cheese over the chicken.
Return to the oven and bake for 15 minutes or until the cheese is completely melted and the sauce is bubbling around the edges.
Remove from the oven and let rest for 5 minutes before serving.
Cut the pie into 8 wedges. Top each serving with fresh cilantro and crumbled Cotija cheese.

Comments

Grocery List Plus Editorial Staff4.25

Cotija cheese means a trip to Publix or the Hispanic section at Harris Teeter—a real ask on a weeknight—though Walmart now stocks it reliably too. The dish is genuinely 60 minutes hands-on if you buy a rotisserie chicken and use canned chiles and sauce; otherwise budget 80. At $2.50 to $3.00 per serving, it's fair for a feed-8 casserole, though the cheese and two dairy products push it up slightly. It reheats beautifully and suits a family that enjoys Tex-Mex comfort food, but be ready: the filling-to-topping ratio means it's looser than a traditional pie and wetter than expected on the plate.