# Sweet Corn Chicken Tamale Pie

A comforting pie featuring a sweet corn cornbread base topped with a savory chicken and enchilada sauce mixture, baked until bubbly.

- Total time: 20 min
- Cuisine: Mexican
- Category: Dessert
- Language: en

## Ingredients

- 1 whole whole egg
- 0.33 cup whole milk
- 1 box Jiffy corn muffin mix
- 1 can cream style corn
- 1 can mild green chilies
- 2 cups cooked shredded chicken
- 0.25 cup shredded Monterey Jack cheese
- 1 tablespoon taco seasoning
- 10 oz can red enchilada sauce
- shredded Monterey Jack cheese
- sour cream
- sliced green onions
- fresh chopped cilantro

## Instructions

1. Add one whole egg and a third cup of whole milk to a bowl.
2. Whisk the egg and milk together.
3. Add one box of Jiffy, one can of cream style corn, and a can of mild green chilies to the bowl.
4. Mix all the ingredients until combined.
5. Pour the mixture into a greased pie plate.
6. Bake in the oven at 400°F until it sets, about 20-25 minutes.
7. While the cornbread is baking, grab another mixing bowl.
8. Add about 2 cups of cooked shredded chicken, about a quarter cup of shredded Monterey Jack cheese, 1 tablespoon of your favorite taco seasoning, and a 10 oz can of red enchilada sauce.
9. Save about a quarter of the enchilada sauce for later.
10. Mix the chicken mixture until combined and set aside.
11. Take the pie plate out of the oven.
12. Poke holes into the cornbread using the handle of a wooden spoon or similar.
13. Drizzle the remaining enchilada sauce on top of the cornbread.
14. Spoon the chicken mixture on top of the pie and spread it out evenly, trying to get some into the holes.
15. Cover the entire pie with more shredded Monterey Jack cheese.
16. Throw the pie back in the oven until it's hot and bubbly.
17. Once cooled slightly, garnish with a zigzag pattern of sour cream, sliced green onions, and fresh chopped cilantro.
18. Cut a piece, put it on a plate, and serve.

## Equipment

- tiny whisk
- mixing bowl
- pie plate
- oven
- wooden spoon

## Tips

- Save about a quarter of the enchilada sauce for drizzling on the cornbread.
- Poke holes in the baked cornbread for the enchilada sauce and chicken mixture to seep into.
- Spread the chicken mixture evenly and try to get some into the holes.
- Cover the whole pie with more shredded Monterey Jack cheese before baking again.
- Allow the pie to cool slightly before serving as it will be very hot.

## Source

- Original video: https://www.instagram.com/reel/DZ-DPxIh6Kb/?igsh=eWQwZTJhbzRwZ2I=
- Recipe page: https://www.cliprecipe.com/recipe/42c9ef2d-d4fd-4d5e-8093-5990ecfc6895
- Extracted: 2026-06-24

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt