Description
Mexican-inspired chicken tamale pie delivers comfort and zest in one skillet. Cornmeal, juicy chicken, and melted cheese create a hearty meal you’ll crave again and again.
Ingredients
Scale
Primary Protein:
- 3 cups packed shredded rotisserie chicken (from 1 whole chicken)
Main Dry and Wet Ingredients:
- 1 (8 ½-ounce / 241 grams) package corn muffin mix (like Jiffy)
- 1 (15-ounce / 425 grams) can tomato sauce
- 1 (4-ounce / 113 grams) can chopped green chiles, undrained
- 1 (15 ¼-ounce / 432 grams) can sweet whole kernel corn, drained (about 1 ½ cups)
Supplementary Ingredients:
- 1 cup chopped yellow onion (from 1 medium onion)
- 6 ounces (170 grams) extra-sharp white Cheddar cheese, shredded (about 1 ½ cups)
- 2 scallions, sliced (½ cup)
- Cilantro leaves with tender stems
- Lime wedges, for serving
- Cooking spray
Instructions
- Warm the oven to 425°F (220°C) and lightly coat a 10-inch cast iron skillet with cooking spray.
- Prepare the corn muffin mix according to package instructions, folding in full-fat sour cream for extra moisture and richness.
- Pour the enhanced corn muffin batter into the prepared skillet and bake for 15-17 minutes until the surface turns golden brown and a toothpick inserted comes out clean.
- While the cornbread base bakes, heat olive oil in a separate skillet over medium heat and sauté diced onions and chopped bell peppers until they become translucent and tender, approximately 8-10 minutes.
- Add shredded cooked chicken, sweet corn kernels, tomato sauce, diced green chiles, taco seasoning, and ground chili powder to the vegetable mixture, stirring to combine all ingredients thoroughly.
- Remove the partially baked cornbread from the oven and spread the chicken and vegetable mixture evenly across the surface.
- Sprinkle shredded cheese and thinly sliced green onions over the top, then return the skillet to the oven for an additional 12-15 minutes until the filling is heated through and the cheese melts completely.
- Switch the oven to broil and cook for 1-2 minutes to create a golden, slightly crispy cheese topping.
- Garnish with fresh chopped cilantro and serve immediately with lime wedges and additional sour cream on the side.
Notes
- Customize this hearty one-skillet meal by swapping ground chicken or turkey for shredded chicken.
- Prep ingredients ahead of time to streamline cooking and reduce kitchen stress during busy weeknights.
- Leftover pie stays fresh in the refrigerator for 3-4 days when stored in an airtight container.
- Freeze individual portions wrapped tightly in plastic wrap and aluminum foil for convenient future meals.
- For extra heat, add diced jalapeños or increase the amount of chili powder and taco seasoning.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 480 kcal
- Sugar: 6g
- Sodium: 1200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 90mg