Chicken Tamale Pie is made with a cornbread base, seasoned chicken, green enchilada sauce, and melty cheese all baked together into one Tex Mex inspired dish.

From the recipe collection of Tara Ippolito

This Chicken Tamale Casserole has all the flavors of a classic tamale, but without any of the extra work. Instead of wrapping and steaming, everything gets layered into a baking dish and baked until warm, savory, and comforting. Of course it’s not authentic, but it sure is good.

It’s the kind of easy weeknight meal that truly hits the spot. It’s hearty, filling, and perfect for feeding a crowd. Serve it on its own or top it with sour cream, cilantro, or avocado for an extra layer of flavor.

Ingredients

Here’s everything you’ll need to make this delicious dinner. You can find the full ingredients list along with measurements and instructions on the recipe card below.

Jiffy Corn Muffin Mix – Creates a soft, slightly sweet cornbread base that soaks up the enchilada sauce and gives the casserole its tamale-style texture without being heavy or dry.
Egg – Binds everything together so the casserole sets up and slices nicely.
Milk – Loosens the mixture and keeps it creamy instead of thick or dry.
Green Enchilada Sauce – The main flavor builder: tangy, savory, and saucy with a little kick.
Diced Green Chilies – Adds mild heat and that classic Southwestern pepper flavor.
Shredded Rotisserie Chicken – Makes it hearty and super easy (already cooked, great flavor).
Creamed Corn – Adds sweetness, moisture, and a soft “tamale-style” texture.
Taco Seasoning – Brings the bold Tex-Mex seasoning: cumin, chili, garlic, and warmth.
Monterey Jack Cheese – Melts smooth and creamy, tying everything together without overpowering.

How To Make It

Here’s how to make this awesome Tex Mex dinner. You can find the full ingredients list along with instructions on the recipe card below.

Preheat the oven to 375°F.

First, in a large bowl, mix together the Jiffy corn muffin mix, egg, and milk until fully combined. Stir in the creamed corn and diced green chilies until evenly mixed. Pour the mixture into a greased 9 x 13” baking dish and spread it into an even layer. Bake for 15–20 minutes, just until the base is set but not fully baked through.

PRO TIP: Don’t over bake the first layer! You want it just set so it can absorb the enchilada sauce without drying out.

Then, remove it from the oven and use the poke holes across the surface with a fork. Slowly pour the green enchilada sauce over the top, letting it soak into the holes. Evenly sprinkle on the shredded rotisserie chicken, followed by the taco seasoning packet. Top everything with the shredded Monterey Jack cheese.

PRO TIP: Make sure to shred the cheese yourself and avoid the pre shredded stuff that comes in a bag. It will melt much better that way.

Finally, place it back into the center rack of the oven and bake for 25 minutes or until cheese is fully melted and the sides are hot and bubbly. Let it rest for 5 minutes, garnish with parsley (optional) and enjoy!

PRO TIP: Let it rest before serving to allow the filling to firm up and settle. This will make for cleaner cuts and smoother serving.

Can I Make This Ahead Of Time?

Yes, you can. Bake the Jiffy base ahead, cover, and refrigerate. Add the enchilada sauce, chicken, seasoning, and cheese just before the final bake.

What Can I Serve This With?

A simple green salad, Spanish rice, or refried beans pair perfectly. Sour cream or avocado on top is always a win in my opinion, too!

Can I Swap Out The Cheese?

Absolutely! Pepper Jack adds heat, and a Mexican blend works if that’s what you have but Monterey Jack melts the best here.

Storage

Let the tamale pie cool completely and place it into a food safe air tight container. It will last in the fridge for up to three days. This recipe freezes well, too. Just place it into a freezer safe air tight container and it will last for up to two months.