Chicken Tamale Pie with Cornmeal Topping

Quick Recipe Version (TL;DR)

• Yield: 8 servings
• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour

Quick Ingredients

• 2 tbsp olive oil
• 1 medium onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 2 cups cooked shredded chicken (about 12 oz)
• 1 cup corn kernels (frozen or canned, drained)
• 1 cup canned black beans, drained and rinsed
• 1 (4 oz) can diced green chiles
• 1 cup red enchilada sauce
• 1/2 cup low-sodium chicken broth
• 1 tsp each chili powder, cumin, smoked paprika
• 1/2 tsp dried oregano, 1 tsp kosher salt, 1/4 tsp black pepper
• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tbsp granulated sugar
• 1 tbsp baking powder + 1/2 tsp baking soda
• 1/2 tsp fine salt
• 1 cup buttermilk
• 1 large egg
• 1/4 cup unsalted butter, melted
• 1 cup shredded cheddar or Mexican blend cheese, divided
• Optional toppings: chopped cilantro, lime wedges, sour cream, sliced jalapeños

Do This

• 1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
• 2. Sauté onion and bell pepper in olive oil until soft; add garlic and cook briefly.
• 3. Stir in chicken, corn, beans, green chiles, enchilada sauce, broth, and spices. Simmer 5–7 minutes to thicken, then spread in baking dish.
• 4. In a bowl, whisk cornmeal, flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk buttermilk, egg, and melted butter.
• 5. Combine wet and dry ingredients just until mixed; fold in 1/2 cup cheese. Spread batter over chicken mixture and sprinkle remaining cheese on top.
• 6. Bake 25–30 minutes, until topping is golden and cooked through. Rest 10–15 minutes, then slice and serve with desired toppings.

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Why You’ll Love This Recipe

• All the cozy flavor of chicken tamales without the intensive wrapping and steaming process.
• A fluffy, slightly sweet cornmeal topping that contrasts beautifully with a saucy, savory chicken filling.
• Uses everyday pantry ingredients and rotisserie or leftover chicken for weeknight-friendly prep.
• Perfect for feeding a crowd and endlessly customizable with your favorite toppings and spice level.

Grocery List

• Produce: 1 medium yellow onion, 1 red bell pepper, 3 garlic cloves, fresh cilantro (optional), limes (optional), fresh jalapeños (optional)
• Dairy: Buttermilk, 1 large egg, unsalted butter, shredded cheddar or Mexican blend cheese, sour cream (optional)
• Pantry: Olive oil, cooked shredded chicken (or rotisserie chicken), corn kernels (frozen or canned), canned black beans, canned diced green chiles, red enchilada sauce, low-sodium chicken broth, yellow cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, kosher salt, black pepper, chili powder, ground cumin, smoked paprika, dried oregano

Full Ingredients

Chicken Tamale Filling

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 2 cups cooked shredded chicken (about 12 oz; rotisserie works great)
• 1 cup corn kernels (frozen or canned, drained)
• 1 cup canned black beans, drained and rinsed
• 1 (4 oz) can diced green chiles (mild or hot)
• 1 cup red enchilada sauce (mild or medium)
• 1/2 cup low-sodium chicken broth
• 1 tbsp tomato paste (optional, for extra richness)
• 1 tsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 1 tsp kosher salt (reduce to 3/4 tsp if sensitive to salt)
• 1/4 tsp freshly ground black pepper

Cornmeal Topping

• 1 cup yellow cornmeal (medium grind if possible)
• 1 cup all-purpose flour
• 1 tbsp granulated sugar
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine salt
• 1 cup buttermilk (see note for substitute)
• 1 large egg
• 1/4 cup unsalted butter, melted and slightly cooled (or neutral oil)
• 1 cup shredded cheddar or Mexican blend cheese, divided

Optional Garnishes for Serving

• Chopped fresh cilantro
• Lime wedges
• Sour cream or Mexican crema
• Sliced fresh or pickled jalapeños
• Diced avocado or guacamole

Step-by-Step Instructions

Step 1: Preheat the oven and prepare your dish

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter, oil, or nonstick spray. Set it aside.

If your chicken is not yet cooked, you can quickly poach it: place boneless, skinless chicken breasts in a saucepan, cover with water or broth, add a pinch of salt, and simmer gently for 15–20 minutes until cooked through. Shred with two forks and measure out 2 cups.

Step 2: Sauté the aromatics

In a large skillet or sauté pan, heat the olive oil over medium heat. Add the diced onion and red bell pepper. Cook, stirring occasionally, until the vegetables are softened and starting to lightly brown around the edges, about 5–7 minutes.

Add the minced garlic and cook for 30 seconds, stirring constantly, just until fragrant. Be careful not to let the garlic brown, as it can turn bitter.

Step 3: Build and simmer the chicken filling

Sprinkle the chili powder, cumin, smoked paprika, dried oregano, salt, and black pepper over the onion mixture. Stir for about 30 seconds to toast the spices and wake up their flavors.

Add the shredded chicken, corn, black beans, diced green chiles, enchilada sauce, chicken broth, and tomato paste (if using). Stir everything together very well, scraping up any browned bits from the bottom of the pan.

Bring the mixture to a gentle simmer and cook for 5–7 minutes, stirring occasionally, until slightly thickened and saucy but not soupy. You want it to be moist so it does not dry out in the oven, but thick enough that it does not run like soup.

Taste and adjust seasoning with more salt or chili powder if desired. Transfer the filling to the prepared 9×13-inch baking dish and spread it into an even layer.

Step 4: Mix the cornmeal batter

In a medium bowl, whisk together the dry ingredients: cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, and fine salt.

In a separate bowl or large measuring cup, whisk together the buttermilk, egg, and melted butter until smooth.

Pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a spatula or wooden spoon just until you no longer see dry flour. Do not overmix; a few small lumps are fine and will keep the topping tender.

Fold in 1/2 cup of the shredded cheese, reserving the remaining 1/2 cup for the top.

Buttermilk substitute: If you do not have buttermilk, stir 1 tablespoon white vinegar or lemon juice into 1 cup milk and let it sit for 5 minutes, then use as directed.

Step 5: Top the filling with cornmeal batter

Give the chicken filling a quick stir in the baking dish to ensure the ingredients are evenly distributed, then smooth it back into an even layer.

Dollop the cornmeal batter over the hot filling, then use a spatula to gently spread it toward the edges. It is okay if it does not completely cover every bit of filling; small gaps let some sauce bubble up and add great flavor and texture.

Sprinkle the remaining 1/2 cup shredded cheese evenly over the top of the batter.

Step 6: Bake until golden and set

Place the baking dish on the center rack of your preheated oven. Bake for 25–30 minutes, until the cornmeal topping is puffed, deep golden in spots, and a toothpick inserted into the topping (not the filling) comes out clean or with just a few moist crumbs.

The filling should be bubbly around the edges. If the top is browning too quickly before the center is cooked, loosely tent the dish with foil for the last 5–10 minutes of baking.

Step 7: Let it rest and serve with garnishes

Remove the chicken tamale pie from the oven and let it rest on a cooling rack for 10–15 minutes. This short rest helps the layers set so you can slice neat squares without everything sliding apart.

Slice into 8 portions. Serve warm, topped with chopped cilantro, a dollop of sour cream, lime wedges for squeezing, and sliced jalapeños or avocado, if you like. Enjoy the contrast of the fluffy, slightly sweet cornmeal crust with the rich, savory chicken filling underneath.

Pro Tips

• Use rotisserie chicken: Shredded rotisserie chicken saves time and adds great flavor. Just remove the skin and shred the meat while it is still warm.
• Control the heat level: For a mild pie, use mild enchilada sauce and green chiles. For more heat, choose medium or hot sauce and add extra diced jalapeños or a pinch of cayenne.
• Do not overmix the topping: Stir the cornmeal batter just until combined. Overmixing develops gluten and can make the topping tough instead of tender and fluffy.
• Let it rest before serving: The filling will be very hot and loose straight from the oven. Resting 10–15 minutes gives cleaner slices and a better eating experience.
• Bake in cast iron for extra crisp edges: If you have a large 12-inch oven-safe skillet, you can cook the filling in it and spread the batter right on top for baking. The edges will get beautifully crisp.

Variations

• Turkey Tamale Pie: Swap the chicken for leftover roasted or smoked turkey. This is an excellent way to use up holiday leftovers with totally different flavors.
• Vegetarian Black Bean Tamale Pie: Omit the chicken and use an extra 1 cup black beans plus 1 cup additional corn or sautéed zucchini. Use vegetable broth instead of chicken broth.
• Cheesy Jalapeño Cornbread Topping: Add 2–3 tablespoons finely diced fresh jalapeño (seeds removed for milder heat) and an extra 1/2 cup cheese to the batter for a more indulgent, spicy crust.

Storage & Make-Ahead

Let the chicken tamale pie cool completely, then cover the dish tightly or transfer leftovers to airtight containers. Refrigerate for up to 4 days. Reheat individual portions in the microwave until hot, or warm larger portions in a 325°F (165°C) oven, covered with foil, for 15–20 minutes. To make ahead, you can assemble the filling and refrigerate it (in the baking dish) up to 24 hours in advance; make the cornmeal batter just before baking so the leavening stays active. This dish also freezes well: wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat, covered, in the oven until heated through.

Nutrition (per serving)

Approximate values per serving (1/8 of recipe): about 410 calories, 20 g protein, 18 g fat, 40 g carbohydrates, 3 g fiber, and 850 mg sodium. Actual values will vary based on specific brands of ingredients, type of cheese, and exact portion size.