Chicken Tamale Pie

Chicken Tamale PiePinitToday’s lesson is on healing foods.

You might be thinking of brightly colored veggies and lean proteins, and I can dig that. Most of the time.

But today I’m thinking of creamy corn bread, spicy enchilada sauce, seasoned chicken, and melted cheese baked into a pie dish. A PIE DISH. That right there is healing.

Chicken Tamale Pie

I’ve had a rough go of it the last few days. After my embarrassing gas station encounter, there was the life-altering iPhone incident, and now there’s this.

The Pistachios.

Let me tell you something about myself.  I like free food, and I like it a lot. Especially like it when it’s shelled, salted pistachios in an extra humongo bag.

So in an effort not to eat the whole bag of pistachios in between lunch and dinner, I’ve been spending my evenings making one bazillion types of pistachio baked goods. And I have privately eaten thrown away all one bazillion attempts.

No pistachios were thrown at the kitchen wall.  Nope.  None at all.

Chicken Tamale Pie

Just when I was about to throw in the towel on baking for the rest of my life, Bjork asked for this tamale pie. And the moment it came out of the oven, hot and saucy with bubbling cheese, I was healed. Hallelujah Amen.

One last thing:

Tamale Pie

Chicken Tamale Pie


Chicken Tamale Pie

the camera.

Like, whoa.

4.9 from 90 reviews
Chicken Tamale Pie
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • ⅓ cup fat free milk
  • ¼ cup egg substitute
  • 1½ tablespoon taco seasoning, divided
  • ¼ teaspoon ground red pepper
  • 1 (14¾ ounce) can cream-style corn
  • 1 (8.5 ounce) box corn muffin mix (such as Jiffy)
  • 1 (4 ounce) can chopped green chiles, drained
  • 1 (10 ounce) can red enchilada sauce - I recommend going with an authentic Mexican brand
  • 2 cups shredded cooked chicken breast
  • ¾ cup shredded white cheese (I used Raclette - random, I know, but it's what I had on hand, and it ended up being delicious!)
  • cilantro and crumbled Cotija cheese for topping
  1. Preheat oven to 400°.
  2. Combine the first 7 ingredients (milk through green chiles), using just ½ tablespoon of the taco seasoning, in a large bowl, stirring just until moist. Pour mixture into a round pie plate (mine was glass) coated with cooking spray.
  3. Bake at 400° for 20-30 minutes. While corn is baking, toss the chicken in the remaining 1 tablespoon taco seasoning. When corn is done - it will be just barely set and golden brown - pierce entire surface liberally with a fork (it might stick a little bit to the fork). Pour enchilada sauce over top. Top with chicken; sprinkle with cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with cilantro and Cotija cheese.


May the healing powers be with you as you pull this out of the oven tonight.

UPDATE: Thanks for all your feedback on this recipe! Some of you have mentioned the cornbread crust was a bit mushy – this is normal. The consistency should be similar to a masa type corn cake or corn pudding – enough to hold together, but not dry like a cornbread. I did update the baking time to 20-30 minutes after making it for the second time. :)

This chicken tamale pie is a huge crowd pleaser and so easy to make!
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  1. I want this for dinner.
    I have been baking and failing lately too. Four times. SO frustrating. And you’re right – the simple joys of a photographic food!! It’s so bizarre that we wonder how well a food will photograph before we make it. That’s not a normal food-thought. Then again, we’re not normal food people!

  2. This sounds awesome, Lindsay. Love the flavors and it’s such a unique meal. Can’t wait to try it!

  3. There’s nothing like a big plate of bubbling cheesy deliciousness to make up for several kitchen fails. Definitely good soul food.

  4. Well that solves tonight’s dinner quandary, thanks Lins!

  5. It sure does love the camera…it’s gorgeous!

  6. OOOOOO.

  7. How crazy is it that I ate Mexican food for a week straight and STILL want more? This looks AWESOME!

    • Did you have the most amazing food? I’m jealous! My Minnesota-Tex-Mex can only go so far compared to authentic, fresh Mexican!

  8. This dish does love the camera! I want to make this times ten and freeze them so I can enjoy it weekly!

    • I actually thought about if there was a way I could do that! I was worried about the corn bread part getting soggy, though. Hmm. We’ll be in touch when one of us figures out a good way to freeze it, I’m sure. 😉

      • Abigail Masek says:

        I know this is a really old post but I’m making a double batch of this right now, one for dinner tonight and one to deliver to a friend who just had a baby. I think if you bake the corn cake completely, let it cool and then either spread butter or spray oil over the top that should sort of seal it from the sauce hopefully keeping it from getting soggy.

      • I’ve frozen this it turned out fine was just as good as when I made it…. I put it in small containers with one or two servings in each container I made it for my elderly grandparents they enjoyed it each time they had it.

  9. This looks yummy but I’m confused with the ingredients/directions. You say combine the first 7 ingredients but if you combine through the green chilis then there are 8 ingredients. So I guess what I’m wondering is the white cheese listed first – is it to go in the corn meal mix or is it the cheese which tops the chicken prior to final bake? Please help so I can get it right – thanks!!

    • Thanks.. I’m gonna fix it right now! :)

      • Fixed! Thanks again for letting me know.

        (And to answer your question – you CAN put cheese in the crust, but I didn’t. I just put it on top prior to the final bake to keep it a little “lighter”!)

        • Hi, Lindsay. I finally made the chicken tamale pie last night and my husband and I both loved it. It was SO easy and tasty. The cilantro was a must for us as it added a bright freshness to the dish. Thanks so much for your recipe!

          • Thanks for your nice comment Jenny! I’m glad you liked it. :) We love it, too – my husband put it in his “top 5” homemade dinners category.

  10. Wow, does it ever love the camera! Beautiful! Not to mention it looks absolutely delicious! Love the cornbread… and that sauce… and the cheese… Omg 😀

  11. That is one pie plate of pure comfort. Delicious. Come visit us this week. We have some great things to share.

  12. omgosh. totally bookmarking this. i love the colors of this dish and everything in here sounds amazing. i love mexican food and it’s so funny too cause i have been craving mexican all week! this is definitely going on the menu plan for next week!

  13. I have a weakness for anything that is made in a casserole or pie dish…and I LOVE tamales. This recipe looks delicious – always impressive!

  14. Look at all that ooey, gooey, tangy deliciousness! I love all sorts of casserole-like things. Plus, this recipe looks as easy as, well, pie. Definitely trying this one soon!

  15. This looks delish! However, I live in Northern Canada and am pretty sure the corn muffin mix will not be available at the local store, could it possibly be substituted by anything?

  16. Mom Foodie says:

    This looks awesome, esp. for the calories / serving.

  17. This looks amazing. I just read all your posts about how your blog makes money and what you use it for. So awesome!!!!! I loved your blog before, and I love it even more now. What a blessing!

  18. That looks so tasty!

    • Lindsay says:

      Thanks Kevin! It reminded me a little bit of your taco stuffed shells… with all the colors and everything. :)

  19. Adapted from cooking light? We make this all the time, it’s our families favorite!

  20. Loved this recipe….but I made my masa recipe for the base (you can also purchase pre-made masa in the frozen food section at grocery store). It was delish and the family loved it. Also, I now do not have to make the dozen of tamales at one time. Thank you soooo much!!

  21. I am making this. Like, today.

  22. I’ve been making this one for years and it is a family favorite! I double it and bake it in a 13×9 pan for my big group. Everyone who has made it and reviewed it on Tasty Kitchen have said very positive things. It’s a keeper!

  23. So glad I saw this on food gawker it looks so yummy!! Plus I made a ton of salsa verde, so I’m going to have to try this recipe out with it. Thanks for the idea!!

  24. Tamale pie is hammin’ it UP for the camera!!!!
    I read some of the comments, and about the freezing part, do it! I’ve made something similar to this and it froze/reheated REALLY well!

  25. in the first step do you add the corn muffin mix and the egg substitute too? i did not see it in the recipe –thanks–let me know asap cause the recipe looks great

    • Yup – add the first seven ingredients, milk through green chiles, which includes the corn muffin mix. Hope you like it! :)

  26. would 2% work? and would regular eggs? and what would you recommend doing if i wanted to leave out the creamed corn? picky, i know. but this is literally mouth watering!

    • Yes and yes to the first two things – and as for the creamed corn, I found this forum with alternative solutions for creamed corn: Essentially you want a moist cornbread on the bottom layer, so whatever ingredients it takes to get that done will be perfect. :)

      • I made this last night, it was DELICIOUS! I used regular whole kernel sweet corn (only because I didn’t have cream-style on hand), and the cornbread was still very moist. I also used ground Chipotle pepper in the mix (we like it spicy) and topped with cheddar/pepper jack cheese. This was a HUGE hit with the boyfriend, he even ate (and when I say ate, I mean gobbled!) it for lunch today, and he is not a big leftover fan! Such an awesome blend of flavors, and so easy. Great recipe, well done!

  27. You are right. This does look like healing comfort food!

  28. Steph mork says:

    Sooo glad I was lucky enough to try this!!! It was pretty much perfect :)

  29. Gramma Mork says:

    Stephanie tells me this is as delicious as it is picturesque! I’ll give it a try!
    Just proudly shared 2 of your brunch recipes with friends—-Wild Rice Quiche and Raisin Bran Muffins! Many thanks!

    • Aw thanks grandma! I’m dying that we can’t come to AZ this week for spring break. :( its one of my favorite places ever and it would have been fun to see you and grandpa! Hope you had fun with everyone!

  30. Looks soooooooooooooooooooooooo good! LOve all the pictures! :) Very nice blog!

  31. This looks awesome but Im confused with the recipe. It never mentions when you add a lot of the ingredients such as the corn bread mix, eggs, etc.

    • The first 7 ingredients (in step 1) would include the corn bread mix, eggs, etc. I just changed the wording because I think several people were confused by it.

  32. This looks absolutely delicious! It’s on the menu plan for this week – I’m really looking forward to it! :)

  33. This was delicious! And super easy. And so easy to lighten up. YUM!

  34. I LOVE tamale pie, and this one looks amazing!

  35. just made this for supper. Family loved it!! Gave it 6 stars. Putting it on my go to menu. Thank you!!

  36. Danielle says:

    I found this on Food Gawker and it looks so wonderful! Adding it to the menu for next week immediately. My husband will be had at the words: Jiffy cornbread ;). Love your website!

  37. This dish was super delicious but perhaps I should’ve baked the cornbread longer than 15 minutes or not have used canned chicken (drained), because my tamale pie turned out more like tamale mush. =( I’m going to give it another try because my fiancée still loved it- even as mush! Any helpful advice for a second try at this super flavorful dish?

    • I would avoid the canned chicken because of all the extra moisture in the can… I boiled mine and then seasoned it super heavily with salt and taco seasonings right after shredding it, so there wasn’t a ton of moisture but lots of flavor. Also, with baking the cornbread, I would bake it until it’s totally “set”, so firm the to the touch when you press on the middle. It should not indent – it should spring back. The pie will start to hold together better after it’s cooled, too. One other thought – you could use less enchilada sauce. Hows that for suggestions? :)

      • IrishJenn says:

        I wish I’d read your comment before I made this last night! I didn’t bake my cornbread long enough. I’ll fix that for next time. Because there will definitely be a next time ~ it was darn tasty!
        I’m lazy and used shredded rotisserie chicken meat 😉

        • I thought about doing that, too! I was worried it would be too greasy and turn into a sloppy mess. Did it work out alright?

  38. I found this recipe on Pinterest and it looks so yummy!

  39. Karen Paolini says:

    I’m headed to the store to buy all the ingredients……..can’t wait to try this! I found this recipe on Pinterest.

    • Karen Paolini says:

      Lindsay……..I made this last night and my picky, picky, did I say picky eating son-in-law loved it. He even went back for seconds! I’m glad I read all the comments before attempting this dish, they were very helpful. I did double the recipe. I did have to bake the cornmeal mixture longer than the stated time. I just kept sticking a knife in the center until it looked almost done. I did use real eggs and I added a mexican blend cheese into the cornmeal mixture, probably about a cup. I also bought a couple of roasted chickens from the grocery store. They tasted really good. I also bumped up the taco seasoning and red pepper, we like spice!! Thanks for the recipe, I have my copy pinned up in the pantry for next time.

  40. This recipe looks amazing and I love that it is not super fattening. I hate when you see amazing food dishes and they don’t have the nutritional info or they are super high in calories. Can’t wait to try this!

  41. Love your cooking blog. I also admire that you are a teacher. I’m a mom to two kids, and my oldest is in kindergarten this year. I have so much respect for teachers. I will be making this very soon.

  42. Mary Edwards says:

    This was amazing!!! Almost life changing :)

  43. Ashleigh says:

    Hi, this looks great! Any suggestions on how to make this from more simple ingredients? I am in New Zealand, and don’t have any type of corn muffin mix available. Would have to be from scratch! Thanks!

  44. Can you bake the corn bread part ahead of time and assemble the rest of the dish, and refrigerate until you bake that night?

  45. HI. I would like to make this but do not want to have to buy egg substitute. How many eggs can I use instead? And is there a reason to using the egg substitute? Thanks!

  46. Kathy E. says:

    I found this photo on Pinterest and followed the link to this website. I made the recipe tonight and we loved it! I added just a few simple things (because we love them) like a chopped chipotle to the corn crust and half a can of drained black beans to the chicken mix. Topped with reduced fat sharp cheddar, it was one of those meals where all that we could say was, “Mmmmmm”! Thanks for creating this—I know it will be made again and again.

    • Love the idea of the chipotle! I’ve actually made it with just black beans for a vegetarian option but it wasn’t nearly as good. Next time I’ll combine the beans AND chicken! 😉

  47. Made this tonight and it was delicious! Even my 3 year old thought it was great:)

  48. YUM! I am all about anything Mexican and spicy lately… I’ve been wanting to make a casserole sometime soon, a pie is close enough ;P

  49. Jennifer says:

    Made this tonight, delish!! Served with cilantro & a dallop of sour cream.
    I did have to cook it a bit longer than your directions indicated. It is a keeper!

  50. I made this last night and added a few of my own touches and it was muy excellente! Thank you for sharing this recipe. The second day reheat is even better, BTW!

  51. Hi, looks delicious!
    So the 1st 7 ingredients are mixed in with the corn bread mix?

  52. This was amazing! I now have a new favorite Mexican dish!

  53. Just copied this to make next week! I think I’m going to use polenta as the crust, instead of cornbread. Your pictures make me want to lick the screen! (:

  54. what size pie plate did you use? Mine was no were nears cooked after 20 minutes, and judging from the picture its twice as thick. I am hoping another 5 minutes will do the trick

    • I dont know the exact dimensions of my pie plate off the top of my head …mine was pretty thick too but then it kinda mushes down when you put everything on top. I would just bake it until its just barely done and go from there. :)

  55. Stacey Lewis says:

    This was delicious. I made several modifications:

    – Used a real egg and skipped the taco seasoning in the corn bread
    – Added lime juice, diced cherry tomatoes and green onions to the shredded chicken
    – Added adobo sauce to the enchilada sauce

    Will definitely make again!

  56. Yum! I am excited about this recipe… This recipe turned out so well–bubbly and spicy and cheesy. My three favorite things when it comes to comfort food!

  57. I made this tonight and while the “topping” was delicious, the cornbread was really soggy. I baked it by itself for almost double the recipe time and it was still soggy and mushy, but I had to get dinner on the table for the kids so I just went with it. Next time I might make it with regular corn, drained, instead of the creamed corn.

    • Shoot, sorry that it wasn’t what you expected! The crust isn’t going to turn out like a traditional cornbread (it’s a lot more moist and sticky, like a tamale) but it shouldn’t be completely soggy. :( You’ll have to let me know if it works for you to use regular corn next time. Also, here’s another recipe for a similar spicy cornbread that could be used as a less mushy base: Good luck! :)

  58. Jennifer Layden says:

    I made this last week for dinner and I loved it! it was so tasty! I was sceptical because I love tamales! but I may like this better as it is sooooo much easier to make. Thank you for sharing this wonderful recipe!

  59. HollyMolly says:

    Tamales are my very favorite Mexican food. We have a lot of leftover already cooked pork, so I’m going to sub that for the chicken (I prefer pork tamales anyways). Can’t wait to try this!

  60. I tried to make this tonight, but after baking the cornbread “crust” for almost an hour, it wouldn’t cook enough for me. I don’t know what would have been the problem. It was okay, because I used what I had and made tacos, but I read comments about others having trouble with it being mushy. How would you describe it when you’ve made it? Should the fork come out clean or will it be sticky because of the corn? When I made it tonight it was just really, really gooey. I’m going to try it again though. :)

    • The fork will definitely still be sticky because of the corn, but the “crust” shouldn’t be watery or runny – when you touch the top it should spring back a little bit. The consistency should be like a cross between a corn bread and a corn pudding. You certainly shouldn’t have to bake it for an hour, though. :( That’s a long time! If you’d like the crust to be more corn-bready you could sub the creamed corn for regular drained corn, or omit the milk. Or just prepare a regular corn bread mix and use that! :) Good luck Rebecca!

      • Thank you! I probably messed up somewhere since so many people have had good results! I’m trying it again this week. I appreciate your reply! Thanks for a recipe that’s sure to be yummy! :)

        • I made it tonight and it turned out great! My fiance said he could eat half the pie if I let him! Thanks! :)

  61. I made this, and it was delicious! I also added a layer of sautéed greens and onions to make it a bit healthier, and it didn’t alter the flavor at all. Try topping with a bit of avocado for a yummy creamy option. I will make this again for sure!

  62. Lindsay,

    Thank you for this one! I am a beginner in the kitchen and trying to become “domestic.” My fiance LOVED this dish and ate (heaping) seconds! This is unusual behavior when I am trying out a new dish. This will definitely be on the dinner rotation from here on out!

    Thanks again!

  63. Sarah Euphemia says:

    Hi! Looks amazing! If I wanted to use real egg instead of egg substitute, should I just use one whole egg? Thanks :)

  64. I found this on Pinterest and absolutely loved it! I’m not a fan of creamed corn so I used a can of regular corn, and it was great. Thanks for the recipe – this will definitely become part of my regular recipe rotation :)

  65. I am making this for dinner tonight. I can’t wait to try it!

    Thank you for posting it!


  66. Made this last night! Just the perfect blend of sweet and spicy. Was very good. I made it even easier for myself and used a rotisserie chicken I brought from my grocer’s deli. My husband even liked it! Definitely making again. Thank you!

  67. When you say egg substitute in this recipe are you referring to the liguid eggs or liquid egg whites OR are you referring to powedered egg substitute (not containing eggs). This recipe looks super yummy, but my daughter is allergic to eggs and I use a powdered egg substitute in my cooking. Just wondering if the 1/4 in the recipe is the same stuff I use or, if not, can you tell me how many eggs I am trying to replace. Thanks!

  68. Kristina says:

    I will be the first to admit that I don’t like cornbread, or much of anything that has to do with cornmeal for that matter. But my husband and daughter have a thing for it and since we moved to California, they have been craving some good old Tex-Mex that we can’t get here.

    Made this for dinner tonight using the Jiffy Cornbread Mix. Although they liked the concept of the dish and overall flavor of the chicken/sauce mixture, they both agreed that the cornbread layer was a little too thick and the Jiffy mix was entirely too SWEET! If I were to make this again, I would probably only use half of the cornbread mixture for the bottom layer and use a more savory cornbread mix, something other than Jiffy. Hope this helps!

  69. Would there be any way you could make this a bit healthier? Like what would be your suggestions for a healthy compromise?

  70. Just made this tonight and like all the other reviews have said, it was delicious!!! My boyfriend put it in his “top 5” meals. Thanks for sharing the recipe…I will definitely make this again!

  71. Just made this tonight and like all of the other reviews have said, it was delicious!!! My boyfriend put it in his “top 5”. Thanks for sharing the recipe…I will definitely make this again!

  72. Robin Harvey says:

    omg…this was a huge hit with my family. plus i had enough leftovers to bring and share with a couple girls at work and they loved it also. This will definately be added to my cook book.

  73. My husband and I almost ate the whole pie in one setting! Delicious! Thanks for sharing the recipe. We will definitely have this again!

  74. Thanks for the inspiration, Lindsay. I tried out your recipe for Chicken Tamale Pie and my husband and I loved it!

  75. Have you tired to freeze this recipe? I am trying to make a few meals I can freeze for when our new baby comes.

    • I made this for a friend to keep in the fridge/freezer… I just baked the crust, poured on the sauce, chicken, cheese, etc. and layered it all in the pan. Then my friends just popped it in the oven to heat it up and melt the cheese. They loved it so I assume it worked fine! :)

  76. This is a fantastic recipe! My family thanks you. I added a link on my blog. Thank you!

  77. This has become my family’s favorite new recipe! I even made it for dinner guests with a big pot of pinto beans for a casual supper. Thank you!

    p.s. – I also linked your recipe to my blog for sharing.

  78. We don’t use egg substitute in our house, how would I incorporate an egg into it. Just use one egg instead? I like your idea of using taco seasoning in the cornmeal. I tried a different tamale pie this past week and it was definitely lacking something. I will give this one a try.

  79. This was winner with everyone in the family. To save time, I picked up a rotisserie chicken from grocery store & shredded the chicken breast — equals almost exactly 2 cups. Also, we love spicy — so I used 2 T of taco seasoning, “hot” green chilis and pepper jack cheese. I would tone it down for company.

  80. I made this tonight for dinner! Wow! So tasty! Thank you for sharing!

  81. I pinned this awhile ago and finally had everything on hand–and the patience/time–to make this tonight! WOW! I love the cornbread/tamale base… it reminds me of the corn-cake that some restaurants serve that I could make myself sick on. :) Thanks for the great recipe!! I can’t wait to share it!

  82. Pinned this recipe because it looked so yummy. Made it. After his first bite (maybe even before he was done chewing…) the boyfriend said, “This recipe is a keeper.” I agreed. This was so tasty and quick & easy! Making it again tonight for game night with friends. I added the link to the recipe in a blog post. Thanks!


  83. I made this tonight… it was tasty, but the corn cake in the bottom turned out a bit too sweet for my tastes. Likely because I grabbed a can of cream-style corn that was sweet corn! Next time I make it, I’ll look for a different variety. This is a great weeknight family meal.

  84. Made this tonight and we loved it.

    Posted about it and your blog on mine. :)

  85. Bryn Rachell says:

    I have been eyeing this recipe for a while & let me tell you it is delicious!!! I was starving when I was preparing it so I downed a few glasses of champagne to curb my appetite…I didn’t want to spoil the finale!! It was simply wonderful… Thank you for sharing : )

  86. Bryn Rachell says:

    This was the easiest recipe & absolutely delicious! It had just the right amount of kick & was extremely flavorful. Thank you for sharing : )

  87. Someone made this for me a few weeks ago after our new baby was born and it was HEAVEN! I couldn’t wait to get the recipe from her to make it. She directed me here. Thanks!!

  88. I had just made this a few days ago… Thanks to a friend who made it I do believe she got it from here! It was yummy!

  89. Lobe this dish! One question…

    What size pie dish did you use?

  90. stndn4jesus says:

    This sounds great! I was just thinkin about taco chicken-this will be a great change up! Thanks!

  91. Melissa says:

    YUMMY! Just made it for my 4th grade twin girls (and me, of course!) and it’s a hit! I was a little concerned that my 9 1/2 inch pie plate wasn’t big enough…but it did fit. Whew! Use the biggest deepest pie plate you have:) LOVE your blog! Wish I could share it with you and your husband tonight! Thanks for sharing your incredible adventure!

  92. OMG…Just made this tonight!! It was soo good, I ate a lot of it!! :) creamy sweet corn bread with the spicy enchilada sauce/chicken topping!! I used pepper jack cheese and added a few more spices so it was pretty spicy, I LOVED IT!! thank you!! can’t wait to try more of your recipes as I just found you!!!

  93. Oh my dear god. I made this tonight (lightened it up just a touch more with less cheese and only 1 cup of the creamed-style corn) and it was, for lack of a better word, divine. Thank you, thank you, thank you! I am always looking for lighter Mexican fare and this really hit the spot!

  94. joySoCal says:

    We are having this for dinner with a cucumber salad :)
    I converted the Jiffy to gf Bob’s Red mill mix- for obvious reasons. The first bake was 25 minutes, perfect. Everything was poured into my cast iron skillet. Second bake was 10 minutes with chicken and then added the cheese for another 5+minutes. Next time -yes, it is looking that good- I will use only 8 oz sauce. Our tamale “pie” is resting while my ouch burnt finger is on ice and i type. (Dang cast iron handle -or- I deserve new oven mitts.) This deserves a dollop of organic sour dream and cilantro from my garden. So good. ty

  95. joySoCal says:

    OMgosh… i never clicked the stars!

    i give it a 5 star ***** (not a no star)

  96. I fixed this dish last night. OMG it is so good. Thank you for the recipe.

  97. Oh yes, this happened with ground chicken instead of shredded and topped with some habanero jack cheese. It was glorious!! Thank you for the wonderful dinner!

  98. I love this recipe….I’m made it about a dozen times since you posted it……it’s great! The only thing that I changed was that I use 1 egg instead of the egg substitute and I usually make my own corn muffin mix. I’ve made this for my boyfriend and I and he loves it. I’ve made if for guests too and it’s a huge hit. Thanks!!!!

  99. Darlene says:

    This. Was. Awesome. My entire family LOVED it! It’s going to be a regular in our house!

  100. Tonight was my first time ever having tamale pie and homemade was a bonus! But should I have put the chicken IN the enchilada sauce before I poured it over? Some of the chicken got a little dry in the oven. Even so, it was style incredible! Just wondering what everyone else does!! Thanks!! :-)

  101. I saw this on pinterest and made it last night for dinner! It was AMAZING and my husband and I and going to make it again and again. It was also wonderful for how little time and effort it took as well. Definitely a winner.
    I used rotisserie chicken and and thought it was perfect.

    Thanks for this amazing recipe!

  102. Love your pictures, recipe and your writing!!

  103. Uhmm wow! Yummy! We made this with a sweet corn mix since that’s what we had on hand and oh, wow was that yummy! That is one “mistake” we’ll do again. The combination of the sweet corn with the heat was so good! We also used a long hot pepper instead of the can of chiles (because again that’s what we had) then added some black beans to the top. So delicious! This makes my list of favorite meals and will definitely make this again. Thanks for sharing! :)

  104. Found this today and made it for dinner tonight! So tasty!! What size pie plate did you use? My dish was almost overflowing with yumminess!

  105. Stephanie says:

    Thank you for this amazing recipe! So simple to make and we loved it!

  106. This is absolutely amazing! The first time I made it I could hardly wait for it to finish baking. It turned out to be one of the most delicious meals we’ve ever had at home. I’ve made it several times for friends and they have all asked for the recipe. I even made a black bean version for my vegetarian sister. I like it he’s with homemade taco seasoning. Will try homemade enchilada sauce next. Simple and delicious, simply delicious! Thank you.

  107. Love this!! Think I can make it in a 9×13 baking dish? Should I just double it??
    I have a party of 12 coming for dinner.

  108. I made this last night and it was delicious! I followed the recipe but I used a real egg, only a dash of red pepper and Cabot white cheddar cheese.
    I also served it with sour cream, lettuce, tomato, cilantro and avocado on top.
    This recipe is a keeper.

  109. Made this a few weeks ago and my husband absolutely loves it. He wants me to make it every week. Thanks for the great recipe – easy, healthy and fun.

  110. What does it mean when you say “milk through green chiles”? Recipe looks delish. Thanks!

  111. Made this last night for my husband and sons (23 & 21). They went crazy for it!!! Thanks for sharing this gem….;) So easy & SO good. As you mentioned the crust being “mushy” is part of what makes it so delicious. I’m typically a Barefoot Contessa kind of gal but this won me over.

  112. Made this last night for my husband and sons (23 & 21). They went crazy for it!!! Thanks for sharing this gem….;) So easy & SO good. As you mentioned the crust being “mushy” is part of what makes it so delicious. I’m typically a Barefoot Contessa kind of gal but this won me over. I did add a pinch more crushed red pepper & a bit more taco seasoning as we like things spicy. Also used shredded Colby/jack (probably used a bit more of this too as we also like things cheesy). This will be a staple in our home.

  113. a hit with the entire family, even the cat! i tossed in a pinch of cumin to give a little smokiness, nice addition. thanks!

  114. Can I use regular eggs instead of egg substitute?

  115. I made this for dinner tonight. (Found it on Pinterest) – It was very good. I know this for a fact, because hubby told me at least 4 times. :) Thanks for the excellent, quick meal!

  116. This was excellent – we used black beans instead of chicken and it worked out great! Thanks for sharing!!

  117. This is an excellent dish! We will be making this again and again. The kids loved it too. I’m going to share this recipe with many people and make it for guests soon! Thank for sharing!!

  118. effie adams says:

    I cannot

    eat corn, can you suggest a good substitute. Recipe sounds delicious!

  119. linda godwin says:

    Love love love it ! Have cooked this 3 times already in the last 2 weeks and never have any left overs ! Thanks for sharing ..=)

  120. I made this for dinner about a month ago and now I’m making it for dinner tonight. It is AMAZING! So delicious.

    I didn’t have egg substitute so I just used an egg. I realize this changes the nutritional information, but I didn’t want to buy the substitute just for this recipe.

    Also, I had to bake my corn bread mixture for 30 minutes in step 3.

    I would HIGHLY recommend this recipe. You won’t be disappointed!

  121. This dish looks so delicious! Beautiful pictures, too! I like the idea of a tamale pie, because it looks easier and I’m in love with a good tamale. :)

  122. Yes- it’s the mush factor that makes it Tamale and not some cornbread up-side-down cake! Very authentic tasting, I loved it!

  123. I made this last night and it was awesome! My husband loved it so much he ate it for dinner last night and breakfast this morning. I added a little more chicken and mixed some diced tomatoes in with the chicken mixture. LOVED IT and i will tdefinitely be making this again.

  124. Jodie Mckenzie says:

    Hey! I just wanted to let you know that I LOVE, LOVE, LOVE this recipe!!! I found it several months ago on Pinterest, and it has since become a regular rotation in our house! It’s a top 5 meal for sure! I’ve made it with ground beef too (to keep the hubby happy). Tonight I’m making it with leftover carnitas I made in the crockpot yesterday. I figure tamales are traditionally pork anyway, so this should be awesome! It makes me swoon! Can’t thank you enough for coming up with this!! YUM!!!

  125. I’d totally put jalapenos in the cornbread mix too!!

  126. This has become my family’s favorite dish! And it is so easy to make too. Thank you so much for posting it!! I have some in the oven right now, the smell is making my tummy growl. :)

  127. I’ve commented on this recipe before, but I’ve made it dozens of times since then and I’m making it again tonight for dinner. It is a favorite in my house…….we fight over any leftovers for lunch the next day. If I could give this more than 5 stars I would……..yum! I haven’t tried the carnitas version yet, but I’m sure it’s wonderful too!

  128. Made this today for my husbands birthday! I tweaked it to make it gluten AND dairy free and it still turned out delicious!! My husband loved it and told me I should make it more often (after his first bite!)

    Thanks for the great recipe!

  129. My family LOVES this recipe! Thanks for sharing it with us! Before now I had never even heard of Cotija cheese. My kids especially love it. We use Cotija cheese for so many recipes now. Thanks for introducing it to us!

  130. Jessica B says:

    Just made this for dinner, and it looks & smells amazing! I added some black beans with the chicken, and since I had regular canned corn instead of creamed, I just used a little extra milk to keep the cornbread base mushy. =) Can’t wait to try it!!!

  131. This was the best recipe I found at least in the last 6 months. I usually do not comment when I find a recipe (most sites have a section for comment) but I do read lots of comments before preparing just in case someones points out some tips or warnings. In this case I had to comment!
    I prepared this today exactly as explained here and it was delicious!
    I did bake the corn bread about 28 min. to make sure it was not going to be mushy. I will prepare this in my next get together. It is quite easy to prepare.
    Thank you so much!

  132. Lindsay says:

    We just had a baby and friends of ours brought us this dish for dinner – HOLY YUM. My husband and I loved Mexican food and this is so different and doesn’t taste heavy. Love, love, loved it! Will be making this myself soon – so happy I came across the recipe on a blog I already follow regularly! :)

  133. This was SO good! I made it exactly as written, mostly. I used what shredded cheese I had left in the fridge…a mixture of mozzarella, cheddar and a Mexican 4-cheese blend. I just had tiny bits of each. I also tossed what I left of some fresh Parmesan instead of the Cotija. Not terribly authentic Mexican cheese, but I don’t think it made a big difference. It FILLED my deep dish 9-inch pie plate to the point that some of the enchilada sauce spilled out. Not sure why that happened, but definitely use a LARGE pie plate or casserole dish for this one. I served it with a dollop of sour cream for those that wanted it. YUMMY!!!

  134. Hella-Yum! I didnt think it would taste like tamale at all, but it definitely fit the bill. This was soooooo easy to make and I didnt have to go to the store to pick up one item; I had them all in my pantry. I only had a bit on the day I cooked it, because I usually like to cook so I will have lunch for the week. I cannot wait for lunch time. Seriously.

  135. Christina says:

    Not to say your recipe isn’t great, but seeing that many people are having problems with their “crusts” I think I may have a better one, that would be more crust-like… it requires the same amount of work, I think ( you’ll see). But I think it’s better than having a mushy pie…

    1 1/2 cup flour
    1 cup ground cornmeal
    3/4 tsp salt
    1 cup unsalted butter (room temp)
    3/4 cup sugar

    preheat oven to 350.

    Stir together flour, cornmeal and salt and set aside.
    Cream butter and sugar in the bowl of an electric stand mixer fitted with the paddle attachment until mixture is light and fluffy, and becomes pale in color. Add vanilla mixing quickly to incorporate.
    Add dry ingredients on low speed being careful to scrape the sides of bowl several times. Stop mixing when ingredients are fully incorporated but dough is still crumbly. This happens quickly; the mixture will look dry and floury one minute, then little clumps will suddenly appear.
    Evenly distribute slightly less than half of the crumbly dough (2 cups) over bottom of prepared pan and press lightly to hold in place. Put the remaining dough in the refrigerator.
    Bake crust for 25 minutes, or until lightly toasty brown.

    • Christina says:

      half that recipe and forget the vanilla. it was from a blueberry cornmeal crumble dessert. sorry

      • christina says:

        Yea, so we tried my idea of a different crust, and it was hard and crunchy like a cookie :( Even though my hubby still liked it, I will def prefer a softer/mushy crust ext time. But it is delicious…

  136. This was so delicious!! The cornbread crust was perfect after baking for 30 minutes — it was sweet, mushy but not soggy, and SO yummy. I added a layer of black beans under the chicken, and served with sliced avocados.

    • I tried this again tonight using the suggestion adding the black beans with the chicken. GREAT idea!! When I make this now, I double the recipe and use a large rectangular casserole dish. I just can’t get the round pie plate to work because the sauce overflows. Since it makes great leftovers, the extra is not a problem at all. Tonight I also used chicken thigh meat rather then breast…and I think I like that better. baked a bunch of boneless skinless thighs in a pan coated with olive oil, at 425F for about 20 minutes. I seasoned them with salt, pepper and a little taco seasoning. Once done, I shredded the meat, coated with the additional taco seasoning and let it sit in the fridge for several hours before I was ready to make dinner. It made it go a little faster. The beans added a great texture and lot more fiber and protein. I’ll making it with the beans from now on.

  137. Monica Molinari says:

    I have made this dish several times, it’s been bookmarked and “starred”. Hubby loves it and it’s one of my favorites! Thank you for sharing this yumminess with us!

  138. Made this for dinner tonight and it was fantastic!

  139. I read through the comments and didn’t see that anyone has tried it with green enchilada sauce. I ‘ve made the original recipe a few times and it’s delicious!! Thoughts on using green enchilada sauce?

  140. I made this tonight for dinner it made my house smell so wonderful. Tasted really delicious but for some reason the corn muffin mix jiffy brand was sweet. Is is supposed to be sweet? Other wise everything was amazing. We love spice so I used hot taco seasoning and medium chili peppers. The store out here didn’t either cheese you listed so they recommended shredded gruyère and queso fresco. Will make again. I just checked the jiffy box, I bought corn. If fin. Mix plain.. Not the sweet one so not sure where the sweetness is coming from.

    • I think the sweetness is normal. It’s just a corn bread mix so it’s probably supposed to taste mildly sweet. I have another version of this recipe that uses a homemade crust if you want to control the sweetness a bit more!

  141. I can’t stop making this dish. So great! And I love making my own taco seasoning to change the spices. Love!

  142. Oh. My. Gosh. This was amazing. Friend emailed me the recipe. It was incredibly hard for me to not eat the entire dish. I’m going to have to lock up the leftovers tonight!!!

  143. I saw this on pinterest and knew we would love it! I adapted it a tiny bit and linked it to you.

    Thanks so much for sharing this wonderful recipe.

  144. What?? This looks fantastic! Definitely on my to-make list! Chicken, tamales and pie – three of my favorite words.

  145. I found your recipe through pinterest and made some changes to it, based on what I had in my kitchen.
    I linked your blog in my post, and thanks so much for posting!

  146. Just made this tonight & it was sooooooooo good. Next time I’ll make sure I have some sour cream & guacamole to top it with, & that’ll just bring it right over the edge & into 5 star rating :)

  147. I made this yesterday, definitely one of my new favorite meals!!!

  148. Lindsay, I’m making this tonight! We’ve had it four times already! Made it for grand children too, but left the red pepper out so it wouldn’t be so spicy for them. They loved it! It’s a very impressive, tasty and easy dish to make! Definitely one of our favorites! Thanks for posting it!

  149. I can’t wait to try this!! Would 1/4 c egg whites work okay in place of egg substitute?

  150. Made this last night and it was fabulous! Loved the texture and flavor of the corn bread and the sweetness of it with the spicy chicken and sauce. I’m very excited to have found your blog and have saved many recipes already:)

  151. elangomatt says:

    I’ve made this recipe a few times but never commented on it. It is really good using canned enchilada sauce but making homemade enchilada sauce really makes this even better (I use the enchilada sauce recipe from It also probably helps lower the sodium as well since I’m pretty sure there is a lot less sodium in my homemade sauce.

  152. Thank you for this recipe!

    I’ve made it with leftover shredded chicken, but tonight I made it with a mix of chicken breasts and thighs that I cooked in the crockpot allllll day IN the enchilada sauce (and then poured it over the corn base as instructed). It made the chicken so tender and made the dish even more delicious!

  153. Amy Gilbert says:

    This is one of the first recipes I pinned – and I make it all the time – it is fabulous!
    Thank you

  154. Gretchen says:

    When I make this for my friend who just had a baby (who picked this one from the top 10 page:) ), should I assemble it but not bake the 15 minutes and let her bake it? Or bake it and let her reheat individual servings? It seems like the crust will get mushy… thanks!

    • Yep – I always bake the crust, top with the cooked chicken, sauce, and cheese, but then let them do the baking. It can freeze or refrigerate that way until they’re ready to use it. The base is alreayd a little mushy to begin with so it shouldn’t make a huge difference. And whenever I do that, people always say how much they liked it (and especially the crust). :) good luck!

  155. I make variations of this often. Can also be made using ground beef, after it’s cooked I add lettuce, sour cream, and sometimes black olives on top. Does not reheat well with the lettuce so only cover the portion being served.

  156. Hi! I tried to google this question and all answers vary. Is 2 cups of shredded chicken about the equivalent of 1 lb? Just wanted to make sure I’m getting as close as possible to the way you made it when figuring the correct calories. Thanks so much!

    • Sounds about right to me!

    • elangomatt says:

      I don’t know if you’ll see this two months+ later, but 2 cups of shredded cheese is actually 8 oz of block cheese. Sorry! The majority of the packages of shredded cheese in the stores contain 2 cups of cheese and 8 oz by weight. I too much prefer to use block cheese and shred it myself when I know I’ll be melting it. It melts much better and has a better texture without all the anti-clumping agents (like cellulose) that they put in pre-shredded cheese.

  157. Melissa says:

    This was yummy! Thanks for the recipe. I’ll use it again. I didn’t have white cheese, so I used cheddar, still good, but next time I’ll try the white. Quite a kick! Hubs like the spice, but for me and kiddo I might lessen the ground red pepper next time. Oh, I only had 2% milk and I used one egg. Still worked great.

  158. I just made this tonight for the umpteenth time. Still phenomenal. I only had about a cup’s worth of shredded chicken so I mixed in can of black beans with jalapenos (rinsed and drained). I’ll never make it another way! The black beans add an earthy kick that melds perfectly with the crust and really takes the whole thing to a new level.

    I use spicy jalapenos in my cornbread mix, and make my own enchilada sauce from a little bit of tomato paste, water, cumin, chili powder, cacao, and other assorted spices.

    It’s 7:30 am and I’m already excited for my lunch leftovers. Your website does this to me.

  159. I just made this for dinner and plan on freezing the extras for later (a single girl can only handle so much tamale pie!). It is so much better than I even imagined. I’m in love with this easy and delicious recipe! I did add a can of drained black beans and a bit of extra seasoning to compensate. This one is a keeper! Can’t wait to make this for friends!

  160. Can I freeze this?

  161. Grace Davig says:

    I’ve loved alllll of your recipes but HOLY CRAP… I might just eat all of this in one sitting!

  162. Made this tonight for my family and oh my goodness was it yummy!!! After taking a couple bites I promptly told my husband that I would be eating it for breakfast, lunch, and dinner tomorrow. So, so yummy and the flavors were perfect!!

  163. this dish looks pretty amazing. Like lasagna fresh from the oven.

  164. nancyabc says:

    You are so talented.
    I bet you are greatly missed as a teacher, but so appreciated as a blogger.
    I’ve been teaching for 40 years put still have to put in a few more years (not in a public school.) I love my job but I wish I had a choice like this.
    Thank you for all you share (I especially enjoyed your new home story–after this winter I hope you got that insulation in your attic.)

  165. This was great!!! My 11yr old requested I make it often! I threw some chic ken breast and a jar of salsa in the crockpot for 8 hrs on low, shredded it, mixed in some black beans and used it for the topping. Love your blog! Everything is beautiful and delicious!

  166. I have made this a couple of times and its great but both times the crust was soggy-is it supposed to be like that?

  167. I made this for dinner tonight and WOW!! My husband hates chicken and complains every time I cook it, and he loved this! He’s planning to have it for lunch tomorrow AND dinner again tomorrow night. I used whole milk and an egg and added a little bit of cumin to the cornbread mixture. I just boiled the chicken with a little taco seasoning and salt. I, like others, added some chipotle in adobo for a little heat. I don’t have a pie dish so I used a casserole dish, and the cornbread came out perfectly after 20 minutes. I will definitely be making this again, and I’m really excited to have something delicious to make for someone else (like a new mom)!

    Thank you for this recipe!! I’m so glad I found it!

  168. Not sure why it wouldn’t let me rate it before, but 5 stars, for sure.

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