While tamale pie isn’t really like a pie or a tamale, it’s one of the most comforting and delicious meals out there. I’d say it’s a bit more like a cornbread-based casserole, and an amazing one at that. I could eat the whole thing, but thankfully my kids are glad to help me polish it off so that I don’t devour the entire meal all alone.
This recipe for tamale pie one-ups the rest of the recipes out there because 1) it includes Hatch green chiles and actual corn kernels in the cornbread base, 2) it contains enchilada sauce made from New Mexican red chile, and 3) it’s very easy to make, especially when you use rotisserie chicken (and only Costco’s chicken works for me, but that’s your call). With very few steps and a little time, you can make this amazing meal that your family will certainly rave about and request again and again.
1 8 oz. box Jiffy corn muffin mix
½ c. sour cream
½ c. corn kernels
2 Tbsp. Hatch green chiles, chopped
2 Tbsp. butter, melted
1 onion, chopped
3 cloves of garlic, minced
1 Tbsp. olive oil
2 tsp. cumin
2 tsp. chili powder
2 tsp. oregano
1 tsp. paprika
2 c. shredded chicken, I like rotisserie!
1 c. shredded cheddar
½ c. monterey jack
Salt and pepper
Fresh cilantro, green onions, jalapenos, for topping
Sour cream, for topping
Preheat the oven to 400 degrees. Grease a deep pie dish with oil or cooking spray.
Mix together the muffin mix, corn, green chiles, sour cream, egg, and melted butter in a large bowl. Then, pour into the deep pie dish and bake for 15 minutes, or until the cornbread base is firm and golden.
While the cornbread base is cooking, heat the olive oil in a skillet over medium high heat. Add the onions and cook for 5-6 minutes, or until soft. Add the garlic and cook for one more minute. Add the cumin, chili powder, oregano, and paprika and stir to combine. Then add the chicken and ½ c. enchilada sauce and stir again. Remove from the heat and set aside.
Remove the cornbread base from the oven. Using the bottom of a wooden spoon, poke several holes in the cornbread and then pour the remaining enchilada sauce over the top, allowing it to go down into the holes. Then, top with the chicken mixture and cheeses. Bake for 15 minutes, or until the cheese is bubbly and lightly browned.
Top with cilantro, green onion, and jalapenos if desired. Enjoy!