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Skillet Chicken Tamale Pie

Skillet Chicken Tamale Pie

Charlotte Hancey
Rotisserie chicken is mixed with tomatoes and spices then topped with cheesy cornbread. All of the delicious, bold flavors of tamales without the work!
5 from 9 votes
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Main Course
Cuisine Mexican
Servings 6


  • 1 small onion (red, yellow, or white), diced
  • 1 tablespoon olive oil
  • 3 cups pre-cooked chicken (rotisserie)
  • 1 (10 oz) can red enchilada sauce, mild
  • 1 can Rotel tomatoes, drained
  • 1 1/2 cups shredded Mexican cheese blend, divided
  • 1 (15 oz) box cornbread mix (plus eggs, oil, milk or water to make)
  • 1 (4 oz) can green chilies, drained
  • 1 (11 oz) can Mexican corn, drained


  • Preheat oven to 375 degrees.
  • In an ovenproof skillet, on medium-high heat, add olive oil then onions. Cook for 5-7 minutes or until golden brown.
  • To the skillet, add chicken, enchilada sauce, and Rotel. Stir to combine and let simmer while making cornbread.
  • In a medium sized mixing bowl, mix cornbread according to package directions. Add green chilies and corn then stir to combine.
  • To the skillet chicken mixture, add 1 cup shredded cheese. Stir to combine. Pour cornbread mixture over the top of chicken. Sprinkle 1/2 cup cheese over the top.
  • Place skillet in oven and bake for 30-40 minutes or until golden brown and cornbread is cooked through.
  • Serve immediately and top with sour cream if desired.


If you don't have rotisserie, you can precook 2 chicken breasts. One way is in an Instant Pot or slow cooker. Just add some salt, pepper, garlic powder, and onion powder to give it some flavor first. Or you could cube up some chicken breasts, add seasoning, then saute them in oil for 10-15 minutes or until cooked through. Use the same skillet that you'll use for the rest of the recipe.
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