Why You’ll Love This Recipe

I enjoy this recipe because it’s fast, flavorful, and uses simple ingredients I often have on hand. The cornbread layer is easy thanks to muffin mix, and the shredded chicken with enchilada sauce adds bold flavor with minimal prep. I like that it’s a complete meal in one skillet, perfect for busy weeknights.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Cooking spray
1 box Jiffy corn muffin mix
1/2 cup sour cream
1 large egg
1/2 cup corn kernels (canned, fresh, or frozen)
2 Tbsp. melted butter
1 Tbsp. extra-virgin olive oil
1 large onion, chopped
2 cloves garlic, minced
1 Tbsp. taco seasoning
Kosher salt
2 cups cooked shredded chicken
1 cup enchilada sauce, divided
1 cup shredded cheddar
1 cup shredded Monterey jack
Freshly chopped cilantro and sour cream, for serving

Directions

1. I preheat the oven to 400°F and grease a 9-inch ovenproof skillet with cooking spray. In a medium bowl, I stir together the corn muffin mix, sour cream, egg, corn, and melted butter. I pour the batter into the prepared skillet and bake for about 15 minutes until golden.

2. While the cornbread bakes, I heat the oil in a large skillet over medium heat. I add the onion and cook until softened, about 5 minutes. I add the garlic and cook for 1 minute more, then stir in the taco seasoning and season with salt. I add the chicken and 2/3 cup enchilada sauce, stirring until everything is combined.

3. I poke holes all over the baked cornbread using the handle of a wooden spoon. I pour the remaining 1/3 cup enchilada sauce over the surface so it seeps into the bread, then top with the chicken mixture.

4. I sprinkle both cheeses over the top and bake for another 20 minutes until melted and bubbling.

5. Before serving, I garnish with fresh cilantro and a dollop of sour cream.

Servings and Timing

This recipe yields 4 servings. I spend about 20 minutes prepping and the entire dish takes around 50 minutes from start to finish.

Variations

I sometimes add black beans or sautéed peppers to the chicken mixture for extra texture and flavor. When I want more heat, I use a spicy enchilada sauce or add chopped jalapeños. I also enjoy swapping the cheese for pepper jack or using rotisserie chicken when I need to save time.

Storage/Reheating

Leftovers keep well in an airtight container in the refrigerator for up to 3 days. To reheat, I warm portions in the oven at 325°F until hot, or microwave gently in short intervals. The cornbread stays moist and flavorful even the next day.

FAQs

Can I use homemade cornbread instead of muffin mix?

Yes, I substitute an equal amount of my favorite cornbread batter.

What type of chicken works best?

I like shredded rotisserie chicken or leftover cooked chicken.

Can I make this spicier?

Yes, I add jalapeños, chipotle peppers, or hot enchilada sauce.

Can I prepare it ahead of time?

Yes, I prep the components separately and assemble right before baking.

How do I keep the cornbread from getting soggy?

I bake it fully before adding the topping so it holds up well.

Can I use green enchilada sauce?

Absolutely. It gives the dish a brighter, tangier flavor.

Can I make this vegetarian?

Yes, I substitute beans, sautéed vegetables, or a plant-based chicken.

What can I serve with this?

I enjoy serving it with a salad, avocado slices, or Mexican rice.

Can I freeze leftovers?

I can freeze portions tightly wrapped, then reheat in the oven.

Can I use a baking dish instead of a skillet?

Yes, an 8×8-inch baking dish works well.

Conclusion

I love how this Chicken Tamale Pie brings together cornbread, saucy chicken, and melted cheese in one comforting skillet. It’s easy, customizable, and always a crowd-pleaser—exactly the kind of dish I turn to when I want something warm and satisfying with minimal effort.