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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
I made this recipe last week and it was absolutely delicious! This is a keeper!
Hey Sonia,
Yay! Love to hear this dish turned out nicely for you, I appreciate you making it! Happy Holidays!
Sadly my polenta sank. Titanic polenta stew anyone?
Hi Lynn,
Sorry to hear the polenta sank! Thanks for trying the recipe and your feedback!
This was so yummy! Such a good cozy meal that got me excited to try some more new recipes during the holiday season!
Hey Katie,
Happy Holidays!🎄 Thanks for your comment and making this recipe so often, I’m so glad it always turns out well for you!
Have a great weekend!
This was honestly so bad I’m embarrassed
Why was it so bad? It would be helpful to know
So delicious and easy on a snowy winter night!
Hey Molly,
Awesome! So glad to hear you enjoyed this recipe, thanks for making it and your feedback!
After reading the reviews, I upped the seasoning (chipotle seasoning, more smoked paprika, garlic, more cumin). Then I decided that wanted a more fulsome sauce, so after shredding I added a can of tomato sauce and let everything stew some more. That really did the trick. Made the polenta as written and it was really delicious in the end.
Hey there,
Awesome! So glad to hear you enjoyed this recipe, thanks for making it and your feedback!
I don’t know why this recipe isn’t getting better reviews. I made it tonight, with a few minor mods, and thought it was absolutely delicious, as did my two young and finicky boys. I sautéed the veggies for 5”, then threw in a minced clove of garlic and all the spices for an additional 3-4”. I added a 19 oz can of sauce rather than 15 oz, and used Pepperjack in the polenta for a little extra oomph. Easy, flavorful, and sooooo good!
Hey Ashley,
Wonderful! I appreciate you making this recipe and your comment, love to hear it was enjoyed!🎄
Not sure what I did wrong but mine is VERY liquid and the polenta sank into the liquid 🙁
Hi Martga,
Very sorry to hear this! Was there anything you possibly adjusted in the recipe? How did it turn out after baked?
Made this tonight and got a thumbs up from the whole family. My polenta sank down a bit into the sauce, so it never really got that crust on top, but it was still delicious. Will definitely make again!
Hey Kari,
Amazing! I’m so glad you enjoyed this recipe, thanks for making it and sharing your notes!
Loved this recipe! It will be added to our monthly rotation.
Yay! Love to hear this, Shelby! Thanks so much for making this dish and your feedback!
Happy Holidays!
My husband and I both really enjoyed this recipe. We might try it with cornbread on top next time.
Hi Bethany,
Happy Monday! Thanks a lot for making this dish and your comment, so glad it was enjoyed!
This was easy and delicious. I used chicken thighs and added my own additional chili’s that I rehydrated. The flavors will change based on the enchilada sauce that you use, so make your own or use what you like.
Thanks so much, Craig! Love to hear you enjoyed this recipe, I appreciate you making it and your feedback!
Just pulled this Creamy Chicken Tamale Pie out of the oven and WOW – it’s officially my new December comfort-food obsession!
The chicken filling is so flavour-packed (that homemade chilli-spice mix + enchilada sauce combo is chef’s kiss), and the cheesy polenta topping gets the most perfect golden crust. Took exactly 1 hour start-to-finish and fed the whole family with leftovers.
Aussie tip: Coles has 500 g chicken breast trays on special this week for $10/kg, Old El Paso enchilada sauce cans are half-price ($3), and the instant polenta (SunRice or Sabato brands) is $3.50 a packet at Woolies right now – basically made the whole dish for under $20. All the current supermarket specials + quick price-check links are here: https://flashtoolss.com/
Thanks Tieghan for another winner – this one’s going straight onto the permanent Christmas-month rotation! ❄️🌶️3.6sFast
Hey James,
Perfect! I’m so glad to hear this dish turned out well for you, thanks for making it!
Have a great week!
This wasn’t really good for me, and not really anything tamale inspired unfortunately
Hi Brent,
Sorry to hear this recipe was not enjoyed. Thanks for giving it a try!
Can you sub green enchilada sauce?
Hi Mary,
You can, it’s just going to change the flavor profile here.
Please let me know if I can help in any other way!