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Chicken Tamale Pie

Prep Time:

20 minutes

Bake Time:

35 minutes

Total Time:

1 hour


6-8 servings




  • Happy Bake Day's sweet cornbread recipe

  • 1 cup corn kernels

  • ¼ cup diced green chiles 

  • 1 tablespoon extra-virgin olive oil

  • 1 large onion, chopped

  • 2 cloves garlic, minced

  • 1 tablespoon taco seasoning

  • Salt and pepper, to taste

  • 2 cups chicken, cooked, shredded

  • ¾ cup enchilada sauce, divided

  • 2 cups shredded Mexican-blend cheese

  • Chopped cilantro (optional)

  • Sour cream (optional)

Tools Needed

Cast Iron Skillet

Cake Tester

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Adapted from Delish

  1. Preheat oven to 400°F and grease a large ovenproof cast iron skillet with cooking spray. 

  2. Make Happy Bake Day’s sweet southern-style cornbread, adding in corn and diced chiles. Pour batter into prepared skillet and bake until golden and a cake tester inserted into the center comes out clean, about 15-20 minutes. 

  3. Meanwhile, in a large pan over medium heat, heat oil. Add onion and cook until soft, then add garlic and cook until fragrant. Add taco seasoning, salt and pepper, to taste. Add chicken and ½ cup enchilada sauce and stir until combined. Remove from heat.

  4. Poke holes all over cornbread. Pour remaining ¼ cup enchilada sauce over poked holes and evenly spread chicken mixture over cornbread. Sprinkle with cheese, and bake for 20 minutes more. 

  5. Let cool for 5 minutes. Top with cilantro and sour cream before serving, if desired, and enjoy!

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