Tuesday, June 18

Chicken Tamale Pie: Mexican-Inspired for a Hearty Meal


Chicken Tamale Pie is a delicious dessert with the comfort and effortlessness of pie. They are joined in this feast to defeat the two universes. This Mexican-motivated Chicken Tamale Pie is probably going to turn into a family favorite and is great for social occasions or family meals. Look no further if you’re looking for a supper that mixes flavor, solace, and a touch of Mexican energy.

Here are the ingredients of Chicken Tamale Pie:

For the Chicken Filling:

2 cups cooked, shredded chicken

Cup of salsa verde (green salsa)

1 cup black beans, drained and rinsed

One cup of corn parts (new, frozen, or canned)

Small onion, finely chopped

2 cloves garlic, minced

1 teaspoon ground cumin

One teaspoon of chili powder

teaspoon smoked paprika

Salt and pepper to taste

1 tablespoon olive oil

For the cornbread topping:

Cup cornmeal

Cup all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

A cup milk

2 large eggs

1/4 cup honey

1 / 4 cup melted butter

A cup shredded cheddar cheese

For garnish (optional):

Chopped fresh cilantro

Sliced jalapeños

Sour cream

Adrecipel Salsa

See the recipe instructions for Chicken Tamale Pie:

1: Preheat Your Oven:

Set your oven to 375°F (190°C) to preheat while you prepare the filling and topping.

2: Prepare the Chicken Filling:

Heat the olive oil in a skillet over low flame.

Add the hacked onion and cook until it becomes clear, around 3–4 minutes.

Once aromatic, add the minced garlic and simmer for an additional one to two minutes.

Stir in the shredded chicken, salsa verde, black beans, corn kernels, cumin, chili powder, smoked paprika, salt, and pepper. Mix well and cook for about 5-7 minutes until everything is heated through and well combined.

Transfer the chicken mixture to a greased 9×13-inch baking dish, spreading it out evenly.

3: Prepare the Cornbread Topping:

In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, and salt.

In another bowl, combine the milk, eggs, honey, and melted butter. Mix well.

Gradually add the wet ingredients to the dry ingredients, stirring until just combined.

Fold in the shredded cheddar cheese.

4: Assemble the Pie:

Pour the cornbread batter over the chicken filling in the baking dish, spreading it out evenly with a spatula to cover the entire surface.

Place the baking dish in the oven and bake for 25–30 minutes, or until the cornbread topping is golden brown and a toothpick inserted into the center comes out clean.

5: Serve:

Let the chicken tamale pie cool for a few minutes before serving.

Garnish with chopped cilantro, sliced jalapeños, a dollop of sour cream, and additional salsa if desired.

Chicken Tamale Pie


This filling, scrumptious dish, Chicken Tamale Pie with Mexican Energy, joins credible tamales. Comfortable preferences and surfaces into a helpful pie structure. It’s great for loosened-up nights with loved ones or chaotic weeknights. Everybody’s taste buds will be more than happy with the marriage of the fairly sweet. Messy cornmeal besting and the delightful chicken inside. Serve this dish with your favorite sides and garnishes for a filling and wonderful dinner.


Q1: Can I use leftover chicken for this recipe?

Yes, leftover chicken works great for this recipe. Just shred it and use it in the filling.

Q2: Could I, at any point, make this dish early?

Indeed, you can set up the filling and cornbread baking quite a bit early. Gather the pie and refrigerate it until you’re prepared to heat it.

3: Can I use a different type of cheese?

Absolutely! Feel free to use any cheese you like, such as Monterey Jack, pepper jack, or a Mexican blend.

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