A great way to use up leftover cooked chicken, this tamale pie is a quick meal to make during the week when you don’t really feel like cooking!

Green Chicken Chili Tamale Pie

Green Chicken Chili Tamale Pie

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Yield: 4-6 servings


    For the Filling:
  • 2 tablespoons unsalted butter
  • 1 yellow onion, diced
  • 2 garlic cloves, minced
  • 3 cups shredded rotisserie chicken
  • 1 (12 ounce bag) mixed frozen vegetables, thawed
  • 1 (4 ounce) can green chilies
  • 1 (10 ounce) can mild green chile enchilada sauce
  • 1 tablespoon taco seasoning mix
  • For the Cornbread:
  • 1/2 cup yellow cornmeal
  • 1/4 cup + 2 tablespoons all-purpose flour
  • 1 1/2 teaspoons granulated sugar
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 tablespoons unsalted butter, melted
  • 1 large egg, lightly beaten
  • 3/4 cup buttermilk
  • 2 scallions, thinly sliced


  1. Preheat oven to 375 degrees F.
  2. Melt 2 tablespoons butter in 9-inch cast iron skillet, or an oven-safe skillet, over medium heat. Add onion and garlic, cook until softened, about 3 minutes. Stir in chicken, vegetables, chilies, enchilada sauce and taco seasoning. Reduce heat to low and simmer, stirring often, for 10 minutes.
  3. Meanwhile, combine cornmeal, flour, sugar, baking soda, baking powder and salt in large bowl. Make a well in center of mixture and pour in butter, egg, and buttermilk. Stir until just combined.
  4. Remove skillet from heat and dollop cornbread batter evenly over top. Spread batter out as evenly as possible using a rubber or offset spatula. Bake until cornbread has puffed and is golden brown, 18 to 20 minutes. Garnish with scallions and serve warm.

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