Cheesy Chicken Tamale Pie

When I think of cozy dinners, Cheesy Chicken Tamale Pie is one dish that brings back delightful memories. I remember the first time I prepared this for my family. The kitchen filled with the aroma of spices and melted cheese, and everyone gathered around the table, eager to dig in. It’s one of those meals that not only warms the belly but also warms the heart, making it perfect for fall evenings. This dish is comfort food at its best, combining rich flavors of chicken, cheese, and spices, all nestled in a cornbread crust. Whether you’re hosting friends or enjoying a quiet night in, Cheesy Chicken Tamale Pie is bound to make you feel at home.

What You’ll Need for Cheesy Chicken Tamale Pie

For this hearty dish, a blend of bold and savory ingredients work harmoniously together. The foundational elements like chicken, cheese, and spices create a dynamic flavor profile that makes each bite satisfying. The addition of cornmeal and flour for the crust ensures a delightful texture that pairs perfectly with the creamy filling.

• 2 tablespoons olive oil – A key ingredient for sautéing and adding richness.
• 2 tablespoons flour – Used for thickening the sauce for a velvety texture.
• 1 1/2 cups slow-sodium chicken stock – Adds depth of flavor without overwhelming saltiness.
• 15 ounces tomato sauce – The base for a flavorful sauce that complements the dish.
• 2 tablespoons tomato paste – Concentrates the tomato flavor.
• 2 tablespoons chili powder – Brings a wonderful warmth and spice.
• 1 teaspoon cumin – Adds a nutty, earthy tone to the blend.
• 1 teaspoon onion powder – Enhances the overall flavor profile.
• 1/2 teaspoon garlic powder – A must-have that infuses the dish with aromatic qualities.
• 1/4 teaspoon smoked paprika – Provides a subtle smokiness.
• 1/8 teaspoon cayenne pepper – Just a hint of heat to kick things up.
• 1/4 teaspoon salt – A balancing agent that brings all flavors together.
• 1/4 teaspoon pepper – Adds a bit of sharpness.
• 1 cup all-purpose flour – Forms the basis of the cornbread crust.
• 1 cup finely ground cornmeal – Gives the crust a delightful texture.
• 1 tablespoon baking powder – Helps the cornbread rise nicely.
• 1 teaspoon sugar – Balances the flavors.
• 1/2 teaspoon salt – Enhances the sweetness of the cornbread.
• 1/2 cup butter, melted – Adds richness to the cornbread.
• 3/4 cup milk – Keeps the cornbread moist and tender.
• 1 egg – Binds the ingredients together.
• 1/2 cup cooked corn – Sweetness to balance the savory elements.
• 4 ounces freshly grated sharp cheddar cheese – For a rich, cheesy flavor.
• 1 1/2 cups cooked shredded chicken – The star protein of the dish.
• 1/3 cup cooked corn – An added sweet crunch.
• 14-ounce can diced green chiles – Adds a bit of zing.
• 6 ounces freshly grated white cheddar cheese – To layer on top for extra gooeyness.
• sliced green onions for topping – A fresh garnish.
• fresh cilantro for topping – Another layer of freshness.
• lime wedges for spritzing – A zesty finish.

Recipe Directions for Cheesy Chicken Tamale Pie

Getting started with Cheesy Chicken Tamale Pie is a breeze! Follow these simple instructions to create a dish that will have everyone asking for the recipe. Each step is designed to be straightforward and fun, making it an enjoyable cooking experience.

1. Preheat your oven to 425 degrees F. This allows the oven to reach the perfect temperature for baking the cornbread crust.
2. In a large saucepan over medium heat, add 2 tablespoons of olive oil. Let it heat up for a minute, then whisk in 2 tablespoons of flour. You want to cook it until it turns a lovely golden brown, which usually takes about 2 minutes. This step helps to create a roux, which is essential for thickening your sauce.
3. Now, add in 1 1/2 cups of slow-sodium chicken stock, 15 ounces of tomato sauce, and 2 tablespoons of tomato paste. Use a whisk to blend everything together. Bring the mixture to a gentle simmer, allowing those flavors to meld. After a few minutes, reduce the heat to low and let it cook for about 5 more minutes. This will thicken your sauce nicely.
4. Meanwhile, take a large bowl and whisk together 1 cup of all-purpose flour, 1 cup of finely ground cornmeal, 1 tablespoon of baking powder, 1 teaspoon of sugar, and 1/2 teaspoon of salt. This dry mix is the base for your cornbread.
5. In a smaller bowl, whisk together 1/2 cup of melted butter, 3/4 cup of milk, and 1 egg. Once these wet ingredients are combined, gradually stir them into the dry mix until just combined. You don’t want to overmix; a few lumps are perfectly fine.
6. Fold in 1/2 cup of cooked corn and 4 ounces of freshly grated sharp cheddar cheese. This adds delightful flavor and texture to the cornbread crust.
7. Pour the cornbread mixture into a greased 10-inch cast iron skillet, spreading it evenly. Bake for about 15 to 18 minutes until the cornbread is set but not dry. It should be lightly golden on top.
8. Once baked, remove the cornbread from the oven and poke holes into the bread using a fork. Drizzle about 1/2 cup of enchilada sauce over the top. This will keep the cornbread moist and flavorful.
9. In a separate bowl, stir together 1 1/2 cups of cooked shredded chicken, 14-ounce can of diced green chiles, and the remaining cooked corn. Mix in the rest of the enchilada sauce until everything is well coated.
10. Spoon this chicken mixture over the cornbread base, spreading it evenly. Top with any extra enchilada sauce and the remaining 6 ounces of freshly grated white cheddar cheese.
11. Return the skillet to the oven and bake for another 25 to 30 minutes. You’ll know it’s done when the cheese is melted, bubbly, and golden brown.
12. Once it’s out of the oven, let it cool for a few minutes before topping with sliced green onions and fresh cilantro. Serve warm with lime wedges for spritzing.

Ways to Adapt This Recipe

If you’re looking to personalize your Cheesy Chicken Tamale Pie, here are some great ideas to consider!

• Storage: To store leftovers, place them in an airtight container in the refrigerator. It should keep for up to three days.
• Freezing: This dish freezes well. Just ensure to wrap it tightly in plastic wrap and then foil to prevent freezer burn. It can last up to two months in the freezer.
• Pairing: I love serving this pie with a fresh garden salad or some zesty salsa for dipping.
• Spice Level: Feel free to adjust the amount of chili powder and cayenne to suit your taste if you prefer it spicier.
• Add-ins: Consider adding bell peppers or black beans to the chicken mixture for extra nutrition and flavor.

Serving Ideas for Cheesy Chicken Tamale Pie

When it comes to serving Cheesy Chicken Tamale Pie, the options are plentiful! Here are some great ideas to consider:

• Family Dinners: This dish is perfect for a cozy family dinner, bringing everyone together around the table.
• Game Day: Serve this pie at your next game day gathering; it’s guaranteed to be a crowd-pleaser!
• Potlucks: Sharing this dish at a potluck is an excellent idea; people will want your recipe!
• Seasonal Parties: It works well for fall gatherings, plus you can add seasonal toppings like pumpkin seeds or avocado for extra flair.
• Storage: If you have leftovers, they make for a quick lunch. Just microwave a slice for a delicious reheated meal.

FAQ

Conclusion

Cheesy Chicken Tamale Pie is a delightful dish that combines comforting flavors and textures, making it a winner for both family dinners and gatherings. I encourage you to try it as it’s not only simple to prepare but also bursting with flavor that will impress everyone at your table. Your family will love it, and it might just become a new favorite!

Cheesy Chicken Tamale Pie

The ultimate comfort food, Cheesy Chicken Tamale Pie combines creamy, cheesy goodness with tender chicken and a cornmeal crust. Perfect for any gathering, this easy weeknight dinner is packed with flavor and sure to please everyone at the table!

Print Recipe Pin Recipe

Servings: 6 servings

Course: Dinner

Cuisine: Mexican

Calories: 410

Ingredients Equipment Method Notes

Ingredients

  

• 2 tablespoons Olive oil
• 2 tablespoons Flour
• 1.5 cups Slow-sodium chicken stock
• 15 ounces Tomato sauce
• 2 tablespoons Tomato paste
• 2 tablespoons Chili powder
• 1 teaspoon Cumin
• 1 teaspoon Onion powder
• 0.5 teaspoon Garlic powder
• 0.25 teaspoon Smoked paprika
• 0.125 teaspoon Cayenne pepper
• 0.25 teaspoon Salt
• 0.25 teaspoon Pepper
• 1 cup All-purpose flour
• 1 cup Finely ground cornmeal
• 1 tablespoon Baking powder
• 1 teaspoon Sugar
• 0.5 teaspoon Salt
• 0.5 cup Butter, melted
• 0.75 cup Milk
• 1 large Egg
• 0.5 cup Cooked corn
• 4 ounces Freshly grated sharp cheddar cheese
• 1.5 cups Cooked shredded chicken
• 0.33 cup Cooked corn
• 14 ounces Can diced green chiles
• 6 ounces Freshly grated white cheddar cheese
• 1 bunch Sliced green onions for topping
• 1 bunch Fresh cilantro for topping
• 1 bowl Lime wedges for spritzing

Equipment

• Cutting Board
• Skillet
• Saucepan
• Frying pan
• Grater
• Wooden Spoon
• Oven
• Chef's Knife
• Whisk
• Mixing Bowl
• Baking Sheet

Method

 

1. Preheat your oven to 425 degrees F. This allows the oven to reach the perfect temperature for baking the cornbread crust.
2. In a large saucepan over medium heat, add 2 tablespoons of olive oil. Let it heat up for a minute, then whisk in 2 tablespoons of flour. You want to cook it until it turns a lovely golden brown, which usually takes about 2 minutes. This step helps to create a roux, which is essential for thickening your sauce.
3. Now, add in 1 1/2 cups of slow-sodium chicken stock, 15 ounces of tomato sauce, and 2 tablespoons of tomato paste. Use a whisk to blend everything together. Bring the mixture to a gentle simmer, allowing those flavors to meld. After a few minutes, reduce the heat to low and let it cook for about 5 more minutes. This will thicken your sauce nicely.
4. Meanwhile, take a large bowl and whisk together 1 cup of all-purpose flour, 1 cup of finely ground cornmeal, 1 tablespoon of baking powder, 1 teaspoon of sugar, and 1/2 teaspoon of salt. This dry mix is the base for your cornbread.
5. In a smaller bowl, whisk together 1/2 cup of melted butter, 3/4 cup of milk, and 1 egg. Once these wet ingredients are combined, gradually stir them into the dry mix until just combined. You don't want to overmix; a few lumps are perfectly fine.
6. Fold in 1/2 cup of cooked corn and 4 ounces of freshly grated sharp cheddar cheese. This adds delightful flavor and texture to the cornbread crust.
7. Pour the cornbread mixture into a greased 10-inch cast iron skillet, spreading it evenly. Bake for about 15 to 18 minutes until the cornbread is set but not dry. It should be lightly golden on top.
8. Once baked, remove the cornbread from the oven and poke holes into the bread using a fork. Drizzle about 1/2 cup of enchilada sauce over the top. This will keep the cornbread moist and flavorful.
9. In a separate bowl, stir together 1 1/2 cups of cooked shredded chicken, 14-ounce can of diced green chiles, and the remaining cooked corn. Mix in the rest of the enchilada sauce until everything is well coated.
10. Spoon this chicken mixture over the cornbread base, spreading it evenly. Top with any extra enchilada sauce and the remaining 6 ounces of freshly grated white cheddar cheese.
11. Return the skillet to the oven and bake for another 25 to 30 minutes. You’ll know it’s done when the cheese is melted, bubbly, and golden brown.
12. Once it’s out of the oven, let it cool for a few minutes before topping with sliced green onions and fresh cilantro. Serve warm with lime wedges for spritzing.

Notes

• Storage: To store leftovers, place them in an airtight container in the refrigerator. It should keep for up to three days.
• Freezing: This dish freezes well. Just ensure to wrap it tightly in plastic wrap and then foil to prevent freezer burn. It can last up to two months in the freezer.
• Pairing: I love serving this pie with a fresh garden salad or some zesty salsa for dipping.
• Spice Level: Feel free to adjust the amount of chili powder and cayenne to suit your taste if you prefer it spicier.
• Add-ins: Consider adding bell peppers or black beans to the chicken mixture for extra nutrition and flavor.

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