The 3-Times-in-2-Weeks Test: This Chicken Tamale Pie is Officially My BFF

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Forget finding prince charming, I just discovered the love of my life… and it comes wrapped in a flaky crust with a heart of spicy chicken and cheesy corn? Yep, I’m officially head over heels for this Chicken Tamale Pie recipe, and let me tell you, our relationship is heating up fast.

It all started innocently enough. A craving for comfort food, a glance at an online recipe, and boom – tamale pie magic in my kitchen. One bite in, and my taste buds did a salsa-fueled fandango. Two bites, and the rest of the world faded away. By the third, I knew this wasn’t just a fling, it was a full-blown fiesta of flavor.

So, how serious is this love affair? Let’s just say I’ve broken my cardinal rule of “No leftovers in my house.” This bad boy has vanished three times in two weeks, leaving only whispers of deliciousness and a trail of crumbs to mark its path. My family? Forget dinner dates, they’re begging for seconds (and begging me to share the secret). My fridge? It’s practically weeping from the lack of attention.

But honestly, who needs drama when you’ve got a flaky, cheesy, spicy soulmate filling your life with goodness? This recipe isn’t just easy (because let’s be honest, love shouldn’t be complicated), it’s a guaranteed crowd-pleaser. So, ditch the dating apps, grab your oven mitts, and get ready to fall head over tortillas for the tastiest BFF you’ll ever meet. Trust me, this Chicken Tamale Pie is so good, it’ll have you saying “hasta la vista, leftovers!”

How to Make this Delicious Chicken Tamale Pie?



  • 1/3 cup fat free milk
  • 1/4 cup egg substitute
  • 1 1/2 tablespoon taco seasoning, divided
  • 1/4 teaspoon ground red pepper
  • 1 (14 3/4 ounce) can cream-style corn
  • 1 (8.5 ounce) box corn muffin mix (such as Jiffy)
  • 1 (4 ounce) can chopped green chiles, drained
  • 1 (10 ounce) can red enchilada sauce – I recommend going with an authentic Mexican brand
  • 2 cups shredded cooked chicken breast
  • 3/4 cup shredded white cheese (I used Raclette – random, I know, but it’s what I had on hand, and it ended up being delicious!)
  • cilantro and crumbled Cotija cheese for topping


  1. Preheat oven to 400°. Combine the first 7 ingredients (milk through green chiles), using just 1/2 tablespoon of the taco seasoning, in a large bowl, stirring just until moist. Pour mixture into a round pie plate (mine was glass) coated with cooking spray. Bake for 20-30 minutes.
  2. While corn is baking, toss the chicken in the remaining 1 tablespoon taco seasoning. When corn is done – it will be just barely set and golden brown – pierce entire surface liberally with a fork (it might stick a little bit to the fork). Pour enchilada sauce over top. Top with chicken; sprinkle with cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with cilantro and Cotija cheese.


Total Fat 10.6g | Cholesterol 35.8mg | Sodium 845.2mg | Total Carbohydrate 34.7g | Dietary Fiber 3.2g | Sugars 3.6g | Protein 18.4g | Vitamin A 61µg | Vitamin C 4.1mg | Iron 1.2mg | Potassium 253.6mg | Phosphorus 322.5mg

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About the Author: Jenny Kristy

Spice Seeker, Recipe Weaver, Nomad Chef |With a passport bursting with stamps and a pantry overflowing with global spices, Jenny Kristy isn't just a cook, she's a culinary nomad. Her travels fuel her passion, transforming exotic flavors into recipes that tantalize and transport. She weaves magic in her kitchen, sharing her adventures through meals that whisper of Marrakesh markets and Tuscan trattorias. From teaching sushi to whipping up Moroccan masterpieces, Jenny ignites wanderlust and connects cultures, one delicious bite at a time.

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