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This Gluten Free Tamale Pie is so delicious and easy to make! Perfect for a weeknight with some precooked chicken or carnitas!

Gluten Free Tamale Pie

  • Author: Kelsey
  • Total Time: 35 minutes
  • Yield: 6 1x


  • ⅔ cup oat flour
  • ½ cup GF yellow corn meal
  • 1 tablespoon baking powder
  • ¼ tsp salt
  • 2 tablespoon avocado oil
  • ⅓ cup non dairy milk (if dairy free)
  • 1 egg
  • 1 can corn 
  • 1 can diced green chilies
  • 2 1/2 cup leftover carnitas, chicken
  • 1 cup enchilada sauce
  • 1 cup shredded cheese ( if not dairy free) 
  • cilantro


  • Preheat oven to 400 degrees.
  • Whisk oat flour, corn meal, baking powder and salt together. Add the oil, non-dairy milk and egg add to the dry ingredients and mix.
  • Next add the drained corn and green chilies. Once all mixed, bake in a 8×8 or 9×13 pyrex (depending if you want a thicker cornbread or more thin.) Bake for 20-25 min until set. 
  • After it has cooked for 20-25 it will not be completely set, that’s okay. Poke holes in the tamale base and add 1/2 cup of the enchilada sauce over the top.
  • Then mix your chosen meat with the remaining enchilada sauce and add that on top of the cornbread and enchilada base. Finish with cheese if you are using it.
  • Cover with foil and return to oven for 10-15 min. Remove foil for the last 5 min to ensure cheese is melted. Top with cilantro and enjoy.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes