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My family’s favorite quick and easy all-in-one tamale pie. This one-pot recipe is perfect for chilly winter nights. Season the chicken with my homemade chili spice mix, then simmer with onions, poblano peppers, and red enchilada sauce. Top with a layer of creamy polenta and a handful of cheese, then bake! Just scoop into bowls and add your favorite toppings. Yum!
I always think of tamales in December. When my cousins and I were growing up, my Aunt Katie would pick up hot tamales during the holidays, and they became one of those special Christmas traditions we all looked forward to.
After she passed, I found myself wanting to keep little pieces of her alive through the recipes she loved. Last year, I shared her Christmas Puppy Chow. I’ve made her White Lasagna so many times. And while she didn’t make tamales herself (they’re truly a labor of love!), this cozy tamale pie reminds me of the warm, comforting tamales she’d bring every Christmas.
This version comes together so much faster than traditional tamales, and it’s mostly made in one pot. And that creamy polenta topping? Ah, that’s the best part. So delicious!
The Details
Ingredients
- chicken breasts
- yellow onions
- poblano peppers
- chili powder
- smoked paprika
- cumin
- cayenne pepper
- enchilada sauce
- black beans
- dry polenta
- melty cheddar cheese
- salted butter
- cilantro
Kitchen Tools
For this tamale pie, you will need an oven safe skillet or brasier. And a medium pot to cook the polenta.
The Steps
Step 1: the chicken tamale filling
In a skillet with sides, combine the chicken, onions, and peppers. Add the chili powder, paprika, cumin, and cayenne.
Pour in one can of red enchilada sauce, then fill the empty can with water and add that too. Season well with salt and pepper.
Place the skillet over medium-high heat and simmer until the chicken is cooked through and easily shreds with a fork. The timing will depend on the size of your chicken breasts, but about twenty minutes usually does the trick.
Step 2: make the polenta
While the chicken is cooking, make the polenta. Bring a few cups of water to a boil, then whisk in the dry yellow polenta. Continue whisking until the mixture thickens, just a few minutes.
Add the cheese and butter, then cover to steam and finish cooking.
Step 3: shred the chicken
Once cooked, use two forks to shred the chicken into the tamale sauce.
Stir in the black beans and cilantro.
Step 4: assemble and bake
Spoon the warm polenta over the tamale filling.
Transfer the skillet to the oven and bake until the polenta sets and forms a light crust over the filling.
To Serve
Serve this tamale pie straight from the baking dish. Dish it up just like chili and load on all your favorite toppings.
I love a dollop of plain Greek yogurt, cilantro, green onions, and a pinch of sea salt. Avocado is another great addition!
Looking for other easy dinners with a little kick? Here are a few ideas:
Healthy Slow Cooker Turkey and White Bean Chili
Healthy Slow Cooker Chipotle Bean Chili
One Skillet Saucy Chicken Tortilla Enchilada Rice Bake
Healthy Chipotle Chicken Sweet Potato Skins
Slow Cooker Chipotle Chicken Tortilla Soup with Salty Lime Chips
Crockpot Chipotle Queso Chicken Chili
Lastly, if you make this Creamy Chicken Tamale Pie, be sure to leave a comment and/or give this recipe a rating! Above all, I love hearing from you and always do my best to respond to each and every comment. If you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Creamy Chicken Tamale Pie
Servings: 6
Calories Per Serving: 431 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 pounds chicken breasts
- 2 yellow onions, chopped
- 2 poblano peppers, seeded, and chopped
- 2 tablespoons chili powder
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne
- 1 can (15 ounce) red enchilada sauce
- salt
- 1 can black beans drained
- 1 cup dry polenta
- 1/2 cup cheddar cheese, melted
- 2 tablespoons salted butter
- salt and black pepper
Instructions
- 1. Preheat the oven to 400°F.2. In a large Dutch oven, combine the chicken, onions, peppers, chili powder, paprika, cumin, and cayenne. Pour over the enchilada sauce. Fill the can with water and pour it over the chicken. Season with salt. Set over high heat and cook 10 minutes, stirring occasionally. Stir to combine.3. Reduce the heat to medium, partially cover, and cook for 15 minutes, until the chicken is cooked through. Shred the chicken. Stir in the black beans.4. Meanwhile, make the polenta. In a medium pot, bring 3 cups of water to a low boil, then whisk in the polenta, stirring until the polenta is soft and thick, about 3-5 minutes. Stir in the cheese, butter, and season with salt and pepper. Turn the heat off, cover the pot, and let the polenta sit 5 minutes.5. Spoon the polenta over the chicken. Bake 20 minutes, until browned on top. 6. Scoop into bowls. Top, as desired. I like Greek yogurt/sour cream, avocado, cilantro, and green onions. Eat and enjoy!
This post was originally published on December 3, 2025
Made for dinner last night and it was delicious! I added too much enchilada sauce and water because I did 2 smaller cans and my math was off. If I had doubled the polenta, I would have added some to a bowl to soak up the delicious sauce and then done the rest as described. I thought it was warming and flavourful and I’m looking forward to making it again.
Hey Joy,
Love to hear this! Thanks a lot for making this recipe and your comment!
Have a great Sunday!
I liked the concept of this recipe. But I agree the seasoning needs some elevation. I roasted the poblanos in my air fryer in advance of cooking with the chicken. Browned the onions with garlic then added diced chicken. Once all of the seasoning were cooked in (added some additional preferred Mexican seasoning mix I had on hand) deglazed with a little whisky. The sauce is scrumptious- topped with the baked polenta— it’s comforting and warm.
Hi Sam,
I appreciate you trying this dish and sharing your feedback! Glad to hear it was enjoyed with some adjustments.
Have a great weekend!
I was hoping for tamale-style flavors, but this felt more like a heavy casserole than anything resembling a tamale. Instead of a cozy winter meal, it was bland, mushy, and underwhelming — good concept I guess, but for me it missed the mark
Hi Marcia,
Thanks for trying this dish and sharing your feedback, sorry to hear it was not enjoyed!
Hi! I felt compelled to comment. We liked this recipe a lot but I did tweak it a little bit based on ingredients on hand and time constraints. I subbed 1 Jalapeno (seeded) for the 2 Poblanos and I cut up the chicken before I cooked it (time constraint). I also only had a small (8 oz) Red Enchilada Sauce so I paired that with 8 oz of water. I think my Chicken/Onion mixture cooked a little quicker but was maybe more flavorful because of the smaller pieces absorbing the flavor. While I was cooking the Polenta (Bob’s Red Mill Organic) I shredded the chicken. I used a large Le Creuset Dutch Oven and it came out very well. Maybe a little on the spicier side due to the Jalapeno but no complaints at my house. Happy Cooking!
Hey Jennifer,
Thanks so much for making this recipe, so glad to hear it was enjoyed and thanks for sharing your notes on what worked well for you!
This was a total letdown. Hated it 🙁
Hi Ella,
Very sorry to hear this. Is there anything specific that I can help with? Please let me know!
just want to make sure you saw the washington post piece on 12-4 where people commented on their favorite cookbooks. none of your books were mentioned unfortunately but your name is listed with quite an impressive line up of amazing chefs. think you deserve it for your creativity and not sure why they didn’t list any of your books.
Thanks so much for sharing, Suzanne! I didn’t see this, but I will have to take a look:)
Happy Holidays!
What can I use instead of dry polenta?
Hi Jean,
A cornbread mix should also work nicely for you! If you want to try that, I would follow the mix instructions then spoon that over the chicken.
Hope you love this recipe!! Happy holidays
I wanted that sweet‑spicy tamale vibe, but it just didn’t happen. The filling was bland, the creaminess was overwhelming, and it ended up tasting like a sad casserole rather than a tamale pie.
Thanks for your comment, Jenna. So sorry to hear you did not enjoy this dish!
The flavors didn’t really work for me. The creamy topping overpowered the chicken, and the spices in the filling barely came through. It ended up tasting kind of one-note and heavy rather than the zesty, comforting tamale pie I was hoping for.
Hi Michelle,
Thanks for trying this recipe and sharing your feedback, sorry to hear it was not enjoyed!
Do I need to alter recipe in any way if I exclude beans?
Can’t wait to try!
Hi Emily,
No worries, you can just omit the beans:)
I hope you love this recipe, please let me know if you give it a try!
Do you have a substitute if I can’t find dry polenta…cornbread mix?
Hey Kathryn, I think cornbread mix is a great idea! I would follow the mix instructions, however, then spoon that over the chicken.
Hope you love this!! Happy holidays
How many black beans is “one can”?
Hi Abigail,
You will want to use a 15oz can of black beans.
Please let me know if you have any other questions!
Yummy! Just curious if this could be made with green enchilada sauce? Or, would I have to adjust the flavors? Thanks so much!
Hey Amy,
You could use green enchilada sauce, but it would definitely give a different flavor component:)
Please let me know if I can help in any other way!
Hi! This sure looks yummy and perfect for cold weather! Could you share what size pot/dutch oven/braised did you use for the tamale pie?
Thank you! I (and my fam) love your recipes!
Veronica
Hi Veronica,
I like to use a 7 quart dutch oven for this or a 6 quart brasier. Please let me know if you have any other questions!
How many oz of black beans??
Hi Diane,
You will want to use a 15oz can of black beans.
Please let m know if you have any other questions!