Layers of cornbread, enchilada sauce, chicken, and cheese, baked until melty and topped with all your favorite taco fixings!
Click here for my Easy Tamale Pie recipe with Jiffy corn bread mix instead
3-4tablespoonsoilI used olive oil
1small can diced green chiles4.5 ounce can
1can of corn or creamed corn14.5 ounce can
No chicken on hand - click here for Tamale Pie with ground beef
3cupsshredded or diced cooked chickenabout 300 grams or 10 ounces by weight OR 1 lb uncooked boneless, skinless chicken (breasts or thighs)
1-2cupssautéed peppers and onionsoptional
1 ¼cupenchilada sauce
2cupsof shredded cheeseI used sharp white cheddar, but mild cheddar, monterey jack, pepper jack or any cheese you'd use for tacos will work wonderfully
If using uncooked chicken, preheat oven to 350 degrees F. Place chicken in baking dish and bake until fully cooked, about 40 minutes. Shred or dice chicken and set aside.
Preheat oven to 400 degrees F.
Grease a 10 inch cast iron skillet, deep pie dish, 9x9 or 9x13 baking dish. Set aside.
Whisk together cornmeal, flour, sugar, baking powder, and salt. Add oil until soft crumbles form. Whisk in milk and egg. Gently fold in chiles and corn. Pour into greased baking pan. Bake until set (a toothpick should come out clean), about 20 minutes.
While cornbread is baking, combine cooked chicken with spices, salt, pepper, and optional sautéed vegetables.
Once cornbread is done baking, reduce oven to 350 degree F. Poke holes in cornbread with a fork and pour enchilada sauce over it. Top with chicken and then top with shredded cheese. Cover with aluminum foil. Bake in oven for 20 minutes. Remove foil and back until cheese begins to brown, about 5-10 minutes.
Let cool for 10-15 minutes before serving with desired toppings. Enjoy!
Chicken Tamale Pie https://www.2teaspoons.com/chicken-tamale-pie/