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Slice of carnitas tamale pie with cornmeal base, enchilada sauce, cheese, and cilantro

Carnitas Tamale Pie with Enchilada Sauce and Cheese

Carnitas Tamale Pie is a comforting layered bake with a soft, moist cornmeal base, savory carnitas, enchilada sauce, and melted cheese. It is a hearty choice for an easy weeknight meal or a gathering dish that makes leftover carnitas feel special.
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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 Base
  • 2/3 cup all-purpose flour
  • 1/2 cup yellow corn meal
  • 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
  • 2-3 cups leftover carnitas
  • 1 cup enchilada sauce
  • 1 cup shredded white cheese (Jack, White Cheddar, Pepperjack, etc.)

Method
 

Preparation
  1. Preheat the oven to 400°F (204°C).
  2. Combine the cornmeal, flour, salt, baking powder, and sugar in a bowl. Stir in the oil until the mixture forms soft crumbs.
  3. Whisk in the milk and egg, then mix in the cream corn and diced green chiles until just combined.
Baking
  1. Spread the batter into a 9-inch square pan or a larger pan if a thinner base is preferred. Bake for 25 minutes or until the cornmeal base is set. The texture should remain slightly moist rather than dry.
  2. Pierce the baked crust with a fork. Pour the enchilada sauce over the surface.
  3. Remove excess moisture from the carnitas and arrange the meat over the crust. Sprinkle the shredded cheese on top.
  4. Lower the oven temperature to 350°F (177°C). Cover the pan with foil and bake for 20 minutes until heated through.
  5. Remove the foil and continue baking for 5-10 minutes until the cheese is melted and bubbly.
Serving
  1. Add chopped cilantro over the top, allow the pie to cool for 5 minutes, then cut into slices or scoop into bowls.

Notes

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