How to make Easy Smoked Chicken Tamale Pie

This humble creation, born from the ancient hands of Mesoamerican cooks, carries the whispers of a thousand kitchens, where masa and meat melded into a compact parcel of joy. Our easy cornbread tamale casserole, with its golden crust and hearty filling of smoked chicken, beans, and vibrant spices, captures the essence of this storied dish. It's a tribute to the tamale's rich history, simplified for the modern table yet rich with the same warmth and communal spirit. Each bite is a journey through time, a savory celebration of flavors that beckon one to gather around, to share stories, and to relish in the comforting embrace of a meal that is as much about memory as it is about sustenance.
The recipe is below!
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Easy Smoked Chicken Tamale Pie - recipe
1 box of Krusteaz Cornbread Mix or 2 (8.5 ounces) boxes cornbread mix, ⅔ cup milk, and 2 large eggs
1 teaspoon olive oil
1 cup chopped onion
2 pounds ground chicken or 2 pounds cooked smoked chicken, chopped
1 cup chopped roasted poblano peppers
2 tablespoons chili powder
1 tablespoon ground cumin
1 clove garlic, diced
1 (15 ounce) can diced tomatoes
1 (15 ounce) can (drained) or frozen whole kernel corn
2 cups canned pinto beans, black beans, or 1 cup each, drained and rinsed
1 cup chopped black olives
½ cup enchilada sauce (see below)
Chopped cilantro to taste (optional)
Shredded Mexican cheese blend to taste (optional)
Crystal's Hot sauce to taste (optional)
Directions
Preheat the oven to 400F (200C).
In a bowl, stir together cornbread mix, milk, and eggs until slightly lumpy. Set aside.
Heat oil in a large skillet over medium heat. Add chopped onion and sauté for about 5 minutes.
For raw ground chicken
Add ground chicken to the skillet and cook, breaking it up with a spoon, until the chicken is cooked through and browned, about 5 to 7 minutes. Add roasted poblano peppers, chili powder, cumin, and diced garlic, and cook for an additional 2 minutes.
For cooked smoked chicken
Add the chopped smoked chicken to the skillet along with roasted poblano peppers, chili powder, cumin, and diced garlic. Cook and stir until the mixture is heated through, about 3 to 5 minutes.
Add diced tomatoes, corn, beans (pinto, black, or a mix), black olives, and enchilada sauce to the skillet.
Cook until everything is heated through, about 3 to 5 minutes.
Pour the mixture into a 9x13-inch baking pan and spoon the cornbread batter over the top.
Bake in the preheated oven until the cornbread topping is golden brown, about 25 minutes.
Top with cilantro and some shredded mexican blend cheese.
Enchilada Sauce
2 tablespoons butter
2 tablespoons all-purpose flour
4 tablespoons chili powder (adjust based on your preferred spice level)
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon ground cumin
¼ teaspoon dried oregano
2 cups chicken or vegetable broth
1 (8-ounce) can tomato sauce
Directions
In a medium saucepan, heat the butter over medium heat.
Add the flour and stir together for about 1 minute. This creates a roux, which will thicken the sauce.
Stir in the chili powder, garlic powder, salt, cumin, and oregano. Allow the spices to cook with the roux for about 30 seconds to 1 minute, just until they become fragrant.
Slowly pour in the broth while continuously stirring to prevent any lumps. Add the tomato sauce and stir to combine all the ingredients evenly.