Green Chicken Chili Tamale Pie

Jonathan, The Candid Appetite

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!
10 min Prep Time
35 min Cook Time
  • Prep Time: 10 min
  • Cook Time: 35 min
  • Servings: 4-6 servings

Servings: 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


Step 1

Preheat oven to 375 degrees F.

Step 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.

Step 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.

Step 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.