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Carnitas tamale pie slice with cornmeal base, enchilada sauce, cheese, and cilantro

Carnitas Tamale Pie with Green Chiles and Enchilada Sauce

Carnitas tamale pie is a comforting layered casserole with a soft tamale-like cornmeal base, savory carnitas, enchilada sauce, and melted cheese. It is an easy way to turn leftover carnitas into a hearty meal with rich texture and bold flavor.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 9 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 214
Ingredients Method Notes

Ingredients
  

Tamale Pie Base
  • 2/3 cup all-purpose flour
  • 1/2 cup yellow cornmeal
  • 3 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons vegetable oil
  • 1 can diced green chiles
  • 1/3 cup milk
  • 1 egg
  • 1 can cream corn
Topping and Assembly
  • 2-3 cups leftover carnitas
  • 1 cup enchilada sauce
  • 1 cup shredded white cheese (Jack, White Cheddar, Pepperjack, etc.)

Method
 

Preparation
  1. Preheat oven to 400°F (204°C). Combine cornmeal, flour, salt, baking powder, and sugar in a bowl. Mix in the oil until the mixture becomes crumbly.
  2. Add the milk and egg, then stir in the cream corn and diced green chiles until the batter is just combined.
Baking
  1. Spread the mixture into a 9-inch square pan or a larger pan for a thinner layer. Bake for 25 minutes, or until the base is set while remaining slightly moist.
  2. Pierce the baked cornmeal layer with a fork. Pour enchilada sauce over the surface, remove excess moisture from the carnitas, and arrange the meat on top. Sprinkle with shredded cheese.
  3. Lower the oven temperature to 350°F (177°C). Cover the pan with foil and bake for 20 minutes until heated through.
  4. Remove the foil and continue baking for another 5-10 minutes until the cheese is melted and bubbly.
Serving
  1. Add chopped cilantro on top, let the casserole cool for 5 minutes, then slice into portions or scoop into bowls.

Notes

The cornmeal base is meant to stay soft and tender rather than bake into a dry cornbread texture.