Recipe By laidback
Published Apr 4th
Prep 20m Cook 30m Additional - Ready In 50m
Servings 6 servings Calories 325

Easy and great alternative to all the work of hand-wrapping chicken tamales, with no masa! Leftover cooked turkey works great too!

Recipe Ingredients

  • cooking spray
  • 2 cups cooked chicken, cut into 3/4-inch cubes
  • 1 cup green enchilada sauce
  • 1 cup plain nonfat yogurt, divided
  • 2 tablespoons salsa
  • 1 teaspoon ground coriander
  • 1 (8 ounce) package cornbread mix
  • ⅓ cup water
  • ⅓ cup shredded pepperjack cheese
  • 5 pitted green olives, sliced

Cooking Directions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Spray a 9-inch glass baking dish with cooking spray.
  2. 2 Mix chicken, green enchilada sauce, 1/2 cup yogurt, salsa, and coriander together in a bowl.
  3. 3 Combine cornbread mix, remaining 1/2 cup yogurt, and water in a bowl. Spread half of the cornbread mixture in the bottom of the dish. Spoon chicken mixture evenly on top. Sprinkle pepperjack cheese and green olives over chicken mixture. Spread remaining cornbread mixture on top.
  4. 4 Bake in the preheated oven until top is golden brown, about 30 minutes.

Nutrition Facts

  • Calories 325
  • Carbohydrate 32.4 g
  • Cholesterol 56.3 mg
  • Fat 11.6 g
  • Fiber 3.4 g
  • Protein 21.8 g
  • Saturated Fat 4.4 g
  • Sodium 646.3 mg
  • Sugar 3.3 g


  1. The chicken mixture was good but not sure the cornbread got completely done. If we make it again I might try mexican cornbread and cook it longer.
  2. Hubby absolutely hated it. I thought it was ok. I used Jiffy cornbread so I don't know why it was on the sweet side. My yogurt was plain Greek. However the chicken mixture was delicious.
  3. The pie was very good! The corn bread made it taste very scrumptious.

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