There’s something magical about the comforting embrace of a good homemade dish that instantly turns the day around. The first time I made this Creamy Chicken Tamale Pie, it was one of those cold evenings where nothing but a warm hug—or a hearty meal—would suffice. I pulled together what I had on hand, blending flavors that danced together like old friends who hadn’t seen each other in too long.
Imagine this: a base of creamy cornmeal topped with a vibrant mix of shredded chicken, zesty enchilada sauce, and hearty black beans. It’s cozy, it’s filling, and best of all? It’s easy to whip up, so you can still have time to relax and unwind afterwards. Let’s dive into this delightful recipe that has found its way into my weeknight rotation and maybe it’ll do the same for you!
Why you’ll love this recipe
Why consider this dish for your dinner table tonight? Well, for starters, it’s the ultimate comfort food, combining that irresistible combination of creamy and savory in every layer. The aromatic spices, like chili powder and cumin, give it a subtle warmth that will wrap you up like a cozy blanket on a chilly night. It’s not just quick and easy, but also versatile—perfect for prompting a little kitchen creativity! If you’re looking for something that pleases the whole family and comes together in one pan, you’ve found your answer.
This tamale pie is an all-in-one meal. You get protein, fiber, and even a bit of veggies, all without breaking a sweat. Plus, the leftovers? They taste even better the next day! Set it on the table, and watch faces light up with anticipation—it’s a guaranteed crowd-pleaser!
Gather these ingredients
Let’s talk about the main players in this delicious ensemble. Here’s what makes each ingredient shine:
Cooked chicken, shredded (2 cups): Perfect for using up leftover rotisserie chicken or that batch you prepped ahead. This is your protein hero—salty and tender, it brings heartiness to the dish.
Enchilada sauce (1 can/10 oz): A burst of flavor that adds zest and moisture to our filling. If you’re feeling adventurous, consider using homemade sauce for an extra personal touch!
Cornmeal (1 cup): This is the soul of the tamale pie—it forms the comforting base. A little texture with a creamy finish gets everyone asking for seconds.
Chicken broth (3 cups): Think of this as the warm greeting that gets everything cozy in the pot. It adds depth to your cornmeal mixture, giving it that magical creamy texture.
Shredded cheese (1 cup): Your choice of cheddar or mozzarella? It’s the finishing touch that brings it all together. Choose what melts your heart—literally!
Black beans (1 can/15 oz): Rinsed and drained, they offer great fiber and a nice earthiness. If you’re not a bean person, feel free to swap in some veggies!
Corn (1 cup): Fresh or frozen; it provides sweetness and pops of color that draw you in.
Chili powder (1 tsp) & Cumin (1 tsp): These spices deliver warmth—think of them as the little sprinkle of magic to elevate the dish.
Salt and pepper to taste: Seasoning is essential, and these are your best friends in any kitchen.
Fresh cilantro (for garnish, optional): Just a little sprinkle of freshness brings everything to life at the end!
The cooking process explained
Ready to get this pie cooking? Here’s how it all comes together in a few easy steps!
- Preheat your oven to 375°F (190°C)—we want it ready and waiting for our creamy creation.
- Grab a large pot and combine the chicken broth and cornmeal over medium heat. Stir continuously until the mixture thickens—this is your enchanting base, and trust me, you want to keep stirring!
- Once thickened, it’s time to create the first layer. Spread half of the polenta mixture directly into a greased baking dish. Don’t be shy; make it as even as possible—even out the love!
- In a medium bowl, let’s craft the filling. Mix together your shredded chicken, enchilada sauce, black beans, corn, chili powder, cumin, salt, and pepper. Give it a good stir—this is where the flavors collide and magic happens!
- Next, create your layers carefully. Spread the chicken mixture over the polenta layer in your baking dish. Use a spatula to smooth it out evenly.
- Now, top with the remaining polenta mixture, gently spreading it over the savory filling. Finally, sprinkle your cheese on top generously—this is the golden crown for your pie!
- Slide it into the oven and bake for 25-30 minutes or until the cheese is bubbly and golden brown. The scent wafting through your home will be pure bliss.
- Once it’s done, let it cool slightly before serving. If you’re feeling fancy, garnish with fresh cilantro for that pop of color!
Best way to enjoy it
When it’s time to serve, dish out generous portions and maybe even include a side salad for some crunch. This pie shines brightest when paired harmoniously with your favorite toppings—think sliced jalapeños for a kick, or a dollop of sour cream to mellow any spice.
Consider making a fresh salsa with diced tomatoes, avocado, and onions for that zest of brightness. And for those cozy nights in, a glass of chilled white wine feels as though it was crafted to go hand-in-hand with this hearty dish.
Storage and reheating tips
Let’s talk leftovers because let’s face it, they might just be the best part. Allow the Creamy Chicken Tamale Pie to cool completely before covering and storing in the fridge for up to 3 days. Just make sure it’s in a tight container—no one likes a dried-out bite!
When it’s time to devour those leftovers, simply pop it back in the oven for about 15-20 minutes at 350°F (175°C) until warmed through, or enjoy it cold if you’re feeling rebellious! You can also freeze the pie—just make sure you wrap it tightly in plastic and then foil for up to 2 months.
Pro chef tips
Here are some helpful bits of advice that might come in handy while you’re whipping up this dish:
- Toast the spices in the pot for a minute or so before adding the rest of your ingredients. This little step unlocks extra flavor and elevates your dish to the next level!
- Use a rotisserie chicken for an even quicker option. You’ll save time and keep that flavor locked in.
- If you’re looking to make it vegetarian, swap the chicken for a generous mix of sautéed mushrooms or hearty zucchini. You won’t miss the meat at all!
Creative Twists
Let’s make this dish your own! Here are a few variations you might adore:
- Spicy Kick: Add a few diced jalapeños to the chicken mixture if you crave extra heat.
- Cheese Swap: Experiment with different cheeses like pepper jack for a spicier finish or a smoky gouda for an unexpected twist.
- Corn Variation: Toss in some roasted red peppers along with corn for both sweetness and color.
- Herb Infusion: Try different herbs instead of cilantro, like green onions or even fresh parsley for a unique twist.
Ingredients list
- 2 cups cooked chicken, shredded
- 1 can (10 oz) enchilada sauce
- 1 cup cornmeal
- 3 cups chicken broth
- 1 cup shredded cheese (cheddar or mozzarella)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (frozen or canned)
- 1 tsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Directions to follow
- Preheat the oven to 375°F (190°C).
- In a large pot, combine chicken broth and cornmeal. Stir continuously over medium heat until thickened.
- Spread half of the polenta mixture in a greased baking dish.
- Mix shredded chicken, enchilada sauce, black beans, corn, chili powder, cumin, salt, and pepper in a bowl.
- Spread the chicken mixture over the polenta layer.
- Top with the remaining polenta mixture and sprinkle cheese on top.
- Bake for 25-30 minutes or until the cheese is bubbly and golden.
- Cool slightly, garnish with cilantro, and serve.
Common questions
How long does it take to prep?
About 15-20 minutes, depending on how quickly you can shred that chicken!
Can I make this dish ahead of time?
Absolutely! Assemble it, cover it, and refrigerate until you’re ready to bake.
What’s a good side to serve with it?
A simple green salad or some roasted veggies pairs perfectly!
Can I use other meats?
Definitely! Try turkey, pork, or even a ground alternative if that’s your jam.
Is it possible to make it gluten-free?
Yes, make sure your cornbread and broth are labeled gluten-free, and you’re all set!
You’ve made it to the end! This dish is a real gem, filled with flavor and heartfelt warmth. I encourage you to play with it, explore those variations, and make it uniquely yours. Share your creations and experiences with friends, and let’s keep the cooking community alive and thriving!
Creamy Chicken Tamale Pie
Description
This Creamy Chicken Tamale Pie is the ultimate comfort food, featuring a creamy cornmeal base topped with shredded chicken, zesty enchilada sauce, black beans, and cheese. Perfect for weeknight dinners!Main Ingredients
Ingredients
Cooking Instructions
Steps to Prepare
-
Preheat the Oven
Preheat the oven to 375°F (190°C). -
Combine Broth and Cornmeal
In a large pot, combine chicken broth and cornmeal over medium heat. Stir continuously until thickened. -
Prepare the Base Layer
Spread half of the polenta mixture into a greased baking dish.Ensure it's even. -
Prepare the Filling
In a medium bowl, mix together your shredded chicken, enchilada sauce, black beans, corn, chili powder, cumin, salt, and pepper. -
Layer Ingredients
Spread the chicken mixture over the polenta layer and top with the remaining polenta mixture. Sprinkle cheese on top. -
Bake the Pie
Bake for 25-30 minutes or until the cheese is bubbly and golden.Let it cool slightly before serving. -
Garnish and Serve
Garnish with fresh cilantro if desired and serve warm.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 400kcal
- % Daily Value *
- Total Fat 20g31%
- Saturated Fat 10g50%
- Trans Fat 0g
- Cholesterol 60mg20%
- Sodium 900mg38%
- Potassium 700mg20%
- Total Carbohydrate 40g14%
- Dietary Fiber 8g32%
- Sugars 5g
- Protein 30g60%
- Vitamin A 15 IU
- Vitamin C 10 mg
- Calcium 150 mg
- Iron 3 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
