Cheesy Chicken Tamale Pie

Meet chicken tamale pie — a tamale meets cornbread casserole that’s perfect for weeknights. A golden layer of tender cornbread bakes right in a skillet, forming a delicious crust that’s topped with a corn-studded, red chicken enchilada filling and plenty of melty cheese. The result is a cheesy one-pan meal that’s super satisfying.

This casserole with Southern roots has regional and ingredient variations, much like tamales themselves. I like to add a kick to my tamale pies with pickled jalapeños and frozen roasted corn — a nod to the flavors I came to love during my years in Texas. This skillet dinner is true comfort food, and it’s made with smart shortcuts that keep it simple and straightforward — just the way a good casserole should be. If you love it, try our easy skillet tamale pie made with ground beef, too.

• One-skillet weeknight dinner. With the help of rotisserie chicken and corn muffin mix, everything comes together in under an hour in a single pan. No rolling or wrapping required (unlike traditional tamales).
• All the comfort of tamales; none of the work. This Southern-style bake brings you everything you love about tamales — the bold flavors, the saucy filling, the sweet corn base — without the hours of prep, corn husks, or steaming.

• Corn muffin mix: A box of Jiffy keeps things quick and delivers that sweet-savory flavor we love in classic tamales.
• Rotisserie chicken: Store-bought cooked chicken saves major time while still offering great texture and flavor.
• Enchilada sauce: Use your favorite canned version or homemade — either way, this tomato-based sauce blends together the flavors of the dish.
• Pickled jalapeños: Instead of the more typical can of green chiles, I prefer stirring chopped pickled jalapeños into the chicken mixture for a tangy kick and brighter note.
• Fire-roasted corn: Sweet and just a touch smokier than your average frozen corn, this ingredient adds another flavor note and texture to both the cornbread base and the filling.
• Cheese: A blend of sharp cheddar and Monterey Jack cheese gives you that perfect gooey finish.

1. Bake the cornbread. Melt butter right in a cast iron skillet and swirl to coat the bottom. Fill with the prepared cornbread batter, then bake until golden and just set.
2. Cook the chicken filling. While the cornbread bakes, sauté scallions and garlic with chili powder and cumin, then stir in shredded chicken, enchilada sauce, corn, and pickled jalapeños.
3. Layer it up. Once the cornbread is out, spoon the chicken mixture on top, and cover the casserole with a combo of cheddar and Monterey Jack cheese.
4. Melt the cheese. Pop it back in the oven until it’s bubbling and the cheese is browned in spots.
5. Serve. Let it cool slightly, top with fresh scallions, and serve with extra sour cream and pickled jalapeños if desired.

• No rotisserie chicken? Use any leftover shredded chicken or even shredded slow cooked pork or beef, like pork carnitas or beer-braised brisket. 
• Want it vegetarian? Skip the meat and bulk it up with black beans or sautéed mushrooms.
• If two types of melty cheese feel like overkill, use just one or opt for a pre-shredded Mexican blend from the grocery store for convenience.
• Try pickled jalapeños for a fresh, modern spin on canned green chiles. These add a touch of acidity and gentle heat. For a milder option, use chopped, drained roasted red bell peppers instead.
• Can’t find frozen fire-roasted corn? Regular frozen works just fine. Fresh corn removed from the cob can also be used as a substitute. 

Leftovers keep well in the fridge for up to 4 days. Reheat right in the skillet in the oven or by the slice in a microwave.

This skillet is a meal on its own, but a few simple sides make it dinner-party-worthy.

• Instant Pot Black Beans: Add even more comfort.
• Tomato and Avocado Salad: Brings brightness and tastes equally as good on the side or spooned over top.
• Tri-Color Slaw with Lime Dressing: A crisp, crunchy slaw balances the richness.
• A Margarita or cold beer: Optional, but strongly encouraged.

This was very good and surprising! I’ve had similar recipes before where the filling is topped with cornbread, but I loved how adding the filling on top kept the cornbread tender and moist. The cheesy layer was deliciously browned and gooey. Using the 9-inch pie pan worked well. My son said, “You gotta make that again.” —Patty, September 2025