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Baked Chicken Tamale Pie Casserole

Baked Chicken Tamale Pie Casserole

Baked Chicken Tamale Pie Casserole is a comforting dish that brings family together with its delightful flavors and minimal cleanup.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 5 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Lunch
Cuisine: Mexican
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cornbread Base
  • 1 cup Cornmeal Use gluten-free cornmeal for a gluten-free option.
  • 1 tbsp Sugar Omit if you prefer a less sweet cornbread.
  • 1 tsp Salt
  • 1 tbsp Baking Powder
  • 1 large Egg Flax egg works for a vegan alternative.
  • 1 cup Buttermilk Plain yogurt or non-dairy milk with vinegar can be used.
  • 1 cup Creamed Corn Blended canned corn can be a lower-sugar substitute.
  • 1 can Diced Green Chiles Swap in jalapeños for extra heat.
For the Filling
  • 3 cups Cooked Chicken Shredded chicken, rotisserie chicken can save time.
  • 1 medium Jalapeño Omit for a milder dish.
  • 1 cup Enchilada Sauce Homemade or canned.
For the Topping
  • 1 cup Monterey Jack Cheese Substitute with Pepper Jack for a spicy twist.
  • 1 cup Cheddar Cheese Feel free to use only one type of cheese.

Equipment

  • 10-inch ovenproof skillet
  • Mixing Bowls
  • Whisk
  • Spatula

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Grease a 10-inch ovenproof skillet or a 9x9 inch baking dish with melted butter.
  2. In a large mixing bowl, combine cornmeal, sugar, salt, and baking powder. Whisk until evenly mixed.
  3. In another bowl, whisk together the egg, melted butter, and buttermilk. Stir in the creamed corn and diced green chiles.
  4. Gently mix the dry ingredients into the wet ingredients. Pour the batter into the prepared skillet or baking dish.
  5. Bake in preheated oven for 20-25 minutes, until a toothpick inserted in the center comes out clean.
  6. Mix the shredded chicken with half of the enchilada sauce until evenly coated.
  7. Once the cornbread layer is baked, pour the remaining enchilada sauce over the top. Layer the seasoned chicken mixture evenly.
  8. Sprinkle Monterey Jack and Cheddar cheese over the chicken filling, then add diced jalapeño if desired.
  9. Return the casserole to the oven and bake for an additional 15 minutes until the cheese melts and is bubbly.
  10. Allow the casserole to cool for a few minutes before serving.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 35gProtein: 25gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 100mgSodium: 800mgPotassium: 500mgFiber: 4gSugar: 5gVitamin A: 20IUVitamin C: 15mgCalcium: 25mgIron: 15mg

Notes

Store leftovers in an airtight container for 3-5 days. This dish can be frozen up to 3 months. Adjust spice levels as needed.

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