Chicken Tamale Pie
Published: Friday, March 6, 2026
Cooking spray
8½ oz. pkg. corn muffin mix (such as Jiffy)
½ c. sour cream, plus more for serving
1 Tbsp. olive oil
1 c. chopped yellow onion (from 1 medium onion)
1½ c. coarsely chopped yellow bell pepper (from 1 medium yellow pepper)
3 c. packed, shredded rotisserie chicken (from 1 whole chicken)
15¼ oz. can sweet whole kernel corn, drained (about 1½ c.)
15 oz. can tomato sauce
4 oz. can chopped green chiles, undrained
1 oz. envelope taco seasoning mix
1 tsp. dark chili powder
6 oz. extra-sharp white Cheddar cheese, shredded (about 1½ c.)
2 scallions, sliced (½ c.)
Cilantro leaves with tender stems
Lime wedges, for serving
Preheat oven to 425° with rack in top third position. Lightly coat a 10" high-sided skillet with cooking spray. Prepare corn muffin mix batter according to package directions. Stir sour cream into batter. Pour batter into prepared skillet. Bake in preheated oven until golden brown, about 15 minutes. Remove from oven.
While cornbread bakes, heat oil in a large skillet over medium. Add onion and bell pepper; cook, stirring occasionally, until softened, about 10 minutes. Stir in chicken, corn, tomato sauce, chiles, taco seasoning and chili powder. Remove from heat. Spoon chicken mixture evenly over cornbread in skillet; sprinkle with cheese and scallions. Bake at 425° until mixture is hot and cheese is melted, about 15 minutes.
Increase oven temperature to high broil (do not remove skillet); broil until cheese is bubbly and golden brown in spots, about 2 minutes. Garnish pie with cilantro; serve with lime wedges and additional sour cream. —4 servings.
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