Cheesy Chicken Tamale Pie

Think of this savory pie as the cheeselicious union between tamales and nachos.


For the crust:
Butter for greasing
1 cup masa
½ cup cornmeal
2 Tbsp sugar
1 Tbsp baking powder
1 tsp chipotle powder
1 tsp salt
½ tsp black pepper
1 egg
⅔ cup buttermilk
⅓ cup chicken stock
½ cup diced green chilies
For the filling:
½ cup red onion, chopped fine
¾ cup fire roasted tomatoes
1–2 Tbsp jalapeño, chopped and seeded (optional)
⅓ cup corn kernels, thawed
1 ½ cups chicken, pulled or chopped
1 ½ cups of your favorite enchilada sauce
1 cup cheddar cheese, grated
1 cup jack cheese
Serve with: cilantro, sour cream and hot sauce


1.) Preheat oven to 400ºF. Grease a cast-iron skillet with butter. (You can also use a round pie dish if you’d like.)
2.) In a mixing bowl, mix together all ingredients for the crust and pour into pan. Bake for 20-30 minutes until puffed and golden.
3.) Mix together red onion, tomatoes, jalapeño, corn, chicken enchilada sauce and half the cheese.
4.) Pour filling into baked crust and top with remaining cheese, bake for another 15–20 minutes until hot and bubbly.
5.) Slice and serve with cilantro, sour cream and hot sauce, if desired.


Subscribe to Tastemade:
FIND us on Snapchat Discover:
LIKE us on Facebook:
FOLLOW us on Instagram:

5 thoughts on “Cheesy Chicken Tamale Pie

  1. That’s the best looking tamale pie I’ve ever seen, it is not like that cornbread topped jiffy cornbread tasteless disaster. Thank goodness for authenticity!

Comments are closed.