Chicken Tamale Pie

Chicken Tamale Pie|


  • 1 lb cooked shredded chicken breast (recipe follows)
  • 2/3 cup flour
  • 1/2 cup cornmeal
  • 1 tbsp baking soda
  • 3 tbsp vegetable oil
  • 1/2 cup 0% fat greek yogurt
  • 1/2 cup milk
  • 3 tbsp sugar
  • 1/4 tsp salt
  • 1 egg
  • 1 cup frozen corn, thawed
  • 1 cup shredded cheese of choice (like a mexican, pepperjack, colby, etc.)
  • 2 cups enchilada sauce (or canned enchilada sauce)
  • 1 small can diced green chiles, drained or roasted poblano peppers
  • slow cooker chicken:
  • 1 lb chicken breast
  • 1/4 tsp garlic
  • 1/4 tsp paprika
  • 1/4 tsp chili powder
  • 1 tsp salt


  1. COOK THE CHICKEN: combine chicken with spices and cook in slow cooker on high for 2-3 hours, until fully cooked. Shred with two forks and set aside.
  2. Preheat oven to 375 degrees. Grease a 9-10-inch pie pan or cast iron skillet and set aside.
  3. In a large bowl, combine flour, cornmeal, salt, baking powder, and sugar. Set aside.
  4. In a separate bowl, whisk together egg, milk, oil, and greek yogurt. Stir in corn.
  5. Slowly stir in wet ingredients to dry ingredients, just until mixed. Do not overmix.
  6. Pour cornbread mixture into greased pan and bake for 20-25 minutes, until the edges start to turn golden brown. The cornbread will be a little wet even when fully cooked.
  7. While the cornbread is baking, combine shredded chicken with1 1/2 cups enchilada sauce and green chilies.
  8. Remove cornbread from the oven. With the back of a wooden spoon, poke holes all over corn bread. Spread remaining enchilada sauce onto the cornbread. Spread the chicken and sauce mixture on top of the cornbread. Top with cheese.
  9. Bake for 10-15 minutes, until cheese is melted.