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Turkey Tamale Pie

turkey tamale pie on a plate


Thanksgiving is this week, are you ready?  Are you ready for all the leftovers?  Well this year the #SundaySupper team is here to help.  We have about 50 recipes to help you use up those leftovers.  And not just turkey sandwiches 🙂

turkey tamale pie on a plate

I have had this recipe bookmarked forever!  Originally it was made with chicken, but it works great for leftover turkey.  It puts a whole new spin on your Thanksgiving dinner.  The base of this pie is a box corn bread mix.  You mix in a can of cream style corn.  This would be another great opportunity to use up some leftovers.  If you have any kind of corn left from your dinner, just mix that in.  My family makes a creamy, cheesey corn dish for the holidays.  I would use that in a heart beat instead of having to have a can of corn on hand.

turkey tamale pie on a plate

This came together very quickly.  In my head I thought it was going to be more work than it was.  After about 10 minutes of work it was baking in the oven, and we were waiting for ooey, gooey, sauce, cheesey goodness.  A little heat from the enchilada sauce, cornbread, and spiced turkey make for a great dinner.  This was a hit in my house, and will be made again and again (with turkey or chicken.

Yield: 6

Turkey Tamale Pie

Turkey Tamale Pie {Dinners, Dishes, and Desserts}

Great use of leftover turkey (or chicken). Corn bread base, spiced turkey, enchilada sauce, and cheese.

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour


  • 1/3 cup milk
  • 1 egg
  • 1 (14 3/4 oz) can cream style corn
  • 1/2 tsp cayenne pepper
  • 2 Tbls taco seasoning
  • 1 (8.5 oz) box corn muffin mix
  • 1 (4 oz) can chopped green chiles, drained
  • 1 (10 oz) can enchilada sauce
  • 2 cups turkey, , cooked and shredded
  • 3/4 cup cheddar cheese, , shredded
  • Cilantro, , garnish


  1. Preheat oven to 400 degrees. Coat a pie plate with non stick spray.
  2. In a bowl combine the corn muffin mix, egg, milk, corn, cayenne, green chiles, and 1 Tbls taco seasoning. Stir until everything is combined and moist. Pour into prepared pie plate. Bake for 20-30 minutes. The corn bread will barely be set.
  3. Meanwhile, toss the turkey with the remaining taco seasoning. Remove corn bread from the oven. Using a fork pierce the entire top of the corn bread. Pour enchilada sauce over the top. Spread turkey over the top of the sauce, and sprinkle with cheese. Return to the oven and bake for an additional 15 minutes, or until the cheese is melted. Remove from the oven, and let sit for 5 minutes before serving. Top with cilantro if desired.


Adapted from Pinch of Yum

Nutrition Information



Serving Size


Amount Per Serving Calories 263Total Fat 11gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 5gCholesterol 100mgSodium 581mgCarbohydrates 21gFiber 2gSugar 6gProtein 20g

Did you make this recipe?

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Don’t stop there – go check out the rest of the #SundaySupper crew and their delicious Thanksgiving leftovers recipes!

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Tamale Pie - great use of leftover chicken or turkey!

Erin S
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Thursday 15th of August 2013

Can you use polenta instead of cornbread mix?

Erin S

Thursday 15th of August 2013

I would think if you cooked the polenta on the stove top first that would work great.


Wednesday 28th of November 2012

Looks dee-licious! Will definitely have to give this a try!


Sunday 25th of November 2012

I could have sworn I commented on this - but I guess it was all in my head. This looks amazing. I can't wait to try this. I may even have to make a chicken or turkey just for the leftovers and excuse to try new recipes!

Jeff Young - The Catholic Foodie

Saturday 24th of November 2012

Turkey Tamales... ¡Delicioso! This one is a keeper. Bookmarking it now!

Faye Leong

Thursday 22nd of November 2012

This pie looks so delish! Great idea from leftover turkeys. Love the color of the result too!

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