Several years ago, I had something called “tamale pie” at brunch in Dallas. I started looking for a recipe for it shortly afterward… but I never really found one that looked right. So I made up my own. This chicken tamale pie is super duper easy, low-maintenance, and delicious. It’s not the same as actual tamales, of course. But the the flavors are similar, and I think you’ll love it!

I often make it in a 10-inch round baking dish, which is about 4 servings, but you can double or triple it to serve a crowd (as pictured). And the idea and recipe are very adaptable.

Want to use carnitas or carne aside instead? That works. Want to make your own cornbread from scratch or use a different brand of mix? No worries. Don’t want cheese? Totally fine. Ran out of green chilies? No biggie.  This chicken tamale pie (or other-filling-tamale pie) should work regardless.

I like to make a big batch of salsa chicken in the crockpot the day before, then use some of that for then chicken tamale pie. But if you don’t have the time or inclination to do that, you could use plain cooked chicken and stir in some salsa. Just don’t use totally plain chicken, because that would be too boring and dry.

Similarly, I always stir some cheese and green chiles into the cornbread mixture. You can doctor yours how you’d like, or leave it plain. Regardless, test the cornbread to make sure it’s baked through before you take it out of the oven—I have had issues with it looking done when it’s still liquid underneath. And serve it with some salsa, sour cream, and refried beans.

Chicken tamale pie (serves four)

2-3 cups salsa chicken (chicken cooked in the slow cooker with salsa)
1 cup freshly grated sharp cheddar cheese (divided)
1 can diced green chiles (divided)
1 box Jiffy cornbread mix
1 egg
1/3 cup whole milk

Preheat oven to 375F. Grease a 10-inch round round baking dish (or a 9×9-inch square baking dish), then pour chicken into pan. It should totally cover the bottom of the pan — if it doesn’t, add more. Add about 1/2 cup of grated cheese and 1/2 can green chiles to the chicken and stir to combine.

Next, make the cornbread in a separate bowl. Add cornbread mix, egg, and milk to the bowl and stir to combine. Then add remaining green chiles and stir again. Allow to sit for 2-3 minutes, then pour over top of chicken mixture. Use spoon to spread out the cornbread mixture so it completely covers the chicken. Sprinkle remaining cheese all over the top.

Bake until cornbread is puffed and golden, 20-25 minutes. Check for doneness by inserting a toothpick in the center. Serve with salsa, refried beans, and sour cream.