Chicken Tamale Casserole
This Chicken Tamale Casserole has a sweet cornbread crust topped with enchilada sauce and chicken. This Mexican dinner is a crowd pleaser!
(originally posted 2016)
CHICKEN TAMALE CASSEROLE
As you know I just got back from NYC for the first time. Here’s what I loved about it; I felt the city on the whole was driven, vibrant…everyone seemed like they were on their way to something important and life changing.
I’m sure that pace can get tiring after a while, but for the four days I was there I appreciated it.
Since I was there for my husband’s MBA program we visited the Google Headquarters, WeWork, Getty Images, NFL headquarters, and toured the United Nations.
Any chance we could find we found something good to chow on. For some reason, we didn’t find any good Mexican food.
I’m not saying it doesn’t exist but we didn’t find it. By the time I got home I was seriously craving Mexican food. We eat it at least twice a week and I was going through major withdrawls.
This Chicken Tamale Casserole is mild enough to feed to your kids and spicy enough to keep the adults interested.
You guys, the crust is a soft version of cornbread like this Corn Souffle cooked just enough so that it holds together but soft enough that you think you’re eating something incredibly indulgent.
I want to feed this to everyone I know. Fuh real. We cleaned the entire pan.
The crust comes together quickly with some Old El Paso green chiles, cornbread mix, creamed corn, sour cream, egg, and cumin.
If you have a cornbread recipe you like meant for an 8×8 pan feel free to use it. We are using it for a 9×13 pan because we only want a thin layer.
Cook the mixture just until the edges start to turn golden brown. The mixture will continue to cook after the chicken is placed on top and baked.
Rotisserie chicken works great in this dish. Mix it with some Old El Paso red enchilada sauce.
Top it with cheese…
Some chopped cilantro adds color and flavor.
You must top it with some sour cream, diced avocado, and chopped tomato.
You’ll want to make this for your family, for your friend who just had a baby, and for anyone you want to make happy!
HOW TO MAKE CHICKEN TAMALE CASSEROLE
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Preheat oven to 400 ° F and spray a 9×13 baking dish with cooking spray.
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In a large bowl, combine the creamed corn, muffin mix, chiles, sour cream, egg, cumin, and 1/2 cup of the shredded cheese.
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Bake for 20-25 minutes or until edges are golden brown and the middle is set.
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Use the back of a wooden spoon (or any other utensil) to make dents in the top of the surface.
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In a medium bowl, combine the chicken and the enchilada sauce and pour over the top of the baked corn mixture. Sprinkle with remaining 1 1/2 cups of the shredded cheese.
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Bake for 5-10 minutes or until cheese is melted.
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Remove from oven and let cool slightly. Slice into squares and top with sour cream, diced avocado, diced tomatoes, and cilantro if desired.
OTHER MEXICAN RECIPES:
- Chicken Tortilla Soup
- Homemade Tortillas
- Pico de Gallo
- Easy Beef Burrito Skillet
- Mexican Stuffed Shells
- Mini Chicken Chimichangas
- Classic Chicken Fajitas
- One-Pan Mexican Chicken and Rice
- One-Pan Chicken Fajita Rice
Chicken Tamale Casserole
This Chicken Tamale Casserole has a sweet cornbread crust topped with enchilada sauce and chicken. This Mexican dinner is a crowd pleaser!
Ingredients
- 1 (14 3/4-oz) can creamed corn
- 1 (8.5-oz) box corn muffin mix
- 1 (4.5-oz) can Old El Paso chopped green chiles
- 1/4 cup sour cream
- 1 egg
- 1 teaspoon ground cumin
- 1 1/2 cups shredded Mexican blend cheese, divided
- 2 cups shredded cooked chicken (rotisserie chicken works well here)
- 1 (10-oz) can Old El Paso red enchilada sauce
- Toppings: sour cream, diced avocado, diced tomatoes, cilantro
Instructions
-
Preheat oven to 400 ° F and spray a 9x13 baking dish with cooking spray.
-
In a large bowl, combine the creamed corn, muffin mix, chiles, sour cream, egg, cumin, and 1/2 cup of the shredded cheese.
-
Bake for 20-25 minutes or until edges are golden brown and the middle is set.
-
Use the back of a wooden spoon (or any other utensil) to make dents in the top of the surface.
-
In a medium bowl, combine the chicken and the enchilada sauce and pour over the top of the baked corn mixture. Sprinkle with remaining 1 1/2 cups of the shredded cheese.
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Bake for 5-10 minutes or until cheese is melted.
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Remove from oven and let cool slightly. Slice into squares and top with sour cream, diced avocado, diced tomatoes, and cilantro if desired.
Recipe Notes
You can add black beans to the chicken mixture if you want.
Rotisserie chicken works great in this dish.
To spice it up a bit, add a finely diced jalapeno to the corn mixture.
Source: adapted from Food.com
Iwould like to use frozen corn and no sour cream.
How much thawed corn and how much milk would work?
I haven’t tried it using those substitutions but I would do a 1:1 ratios.
I’ve been making this recipe for years when it was just my husband and me. Now, we introduced it to our 14 month old and he devours it! It’s an awesome easy recipe.
Thank you!
I made this for dinner this week and it was so good! By dinnertime the next day, the leftovers were all gone. It was such a hit and rated 10/10 by my group! It will definitely be in the regular rotation of meals.
Thank you!
I adapted the heck out of this recipe after the first time I made it, because it was awesome but I wanted to cut the sweetness.
I added diced jalapeños (1/4 cupish) and crumbled bacon (1/4 cupish again).
I use green enchilada sauce instead, and added some green Tabasco to the chicken.
I have noticed using fresh grated cheese makes a better meal, I’m sure that’s because it doesn’t have that strange anti caking agent on it.
Sounds good!
If I were to freeze this, would I bake it completely first? What would the reheating directions involve? We love this casserole and would like to make it for a friend.
I had some chicken that I shredded and didn’t know what to do with it. Found this recipe searching for “shredded chicken recipes.” Thank you for this! So easy and tasty! I forgot to buy chilies when I got the enchilada sauce so I didn’t add them. Oh, and I shredded some Monterey jack slices since I didn’t have any shredded cheese (how in the world did that happen?!). Used green onions, tomato slices and sour cream for toppings.
Will definitely add this to my dinner arsenal!!
Awesome to hear!
Do you drain the chiles first? Thank you! Looks delish!
Loved it! Made per the directions. I really enjoyed this
Glad you loved it!
Can this casserole be frozen?
Yes, it freezes great!
Very easy and tasty. Next time I would add a can of black beans to the chicken topping. Serving count was about 6 in my household of adult men.
That would bulk it up!
I liked this but the cornbread/tamale base was too mushy for my taste. Maybe because I used a 9×11 rather than a 9×13 pan? Should probably have cooked it just a bit longer. Next time I’ll use the bigger size pan and make sure it’s well cooked before adding the chicken. And also will try using a medium spicy sauce as another commenter suggested.
Easy and delicious, what more could I ask for from a recipe?!
Made the first one exactly as the recipe stated – family loved it. Made a second one with beef instead of chicken – also a winner!!
Good to know. Thank you!
Made this for dinner tonight. We liked it very much. Not a fan of the sweet flavor in the cornbread crust, but will definitely try it again with regular corn maybe!? Do you have any idea on the calorie count? Have a diabetic in the house and keeping track of things like that. Thank you so much for the recipe!
I can calculate it for you and add it!
Good dish enjoyed by our family. We are a family that loves cheese but for us, I would cut back a little on the cheese added on the top. We served ours with avocado salsa…YUM! Quick to make on a busy night-we’ll make it again!
Quick, simple, and yum! I was skeptical because I make what I call Sweet Corn Cake, and I’m sure everyone has seen a recipe at some point, whether a different name like souffle whatever. Anywho, mine calls for 2 jiffy corn bread mix, 2 cans each of whole corn, 2 cans of cream, killer is 2 sticks of melted butter! And 4 eggs. Mix all and in a 9×13 pan at 350, for an hour. So now you get the base part of why I was skeptical.i make my sweet corn cake for homemade chili. It’s a must, we cut in squares and place one on top of our chili. Sometimes I add green chiles to it and have it as a side or snack so the similarities are like this recipe. I mean what could really happen since I love my corn cake. Lol, I loved this and yep, had a taste of its own. I sampled it 2x when it came out. Then came back, about another few samples. I dirtied too many forks! Finally I’m thinking what the hell grab a plate, so I so did. It’s only going on noon and it was supposed to be for supper. My husband is an engineer for the RR so he wont get any until he returns, and my daughters and grandsons, well they haven’t had any yet. Sorry for this long “spewing” I never write long. I suggest everyone tries it, THE WAY it’s written, I hate when recipes are commented on and they didnt even “make it” first. Its understandable for ones whe have no choice because of medical reasons but just try it the way it is. But don’t change it then try to comment on it because it’s not referencing this one.
Oops! I tried 5*ing this baby but my cell wouldn’t allow it for some reason!
Yes, I have a corn pudding recipe like you described but this is a different version that I love!
I made this tonight. I made it in a 9×13 dish to directions. I have two servings left. There were three of us. I ate mine with cilantro( highly recommend ) and sour cream. It was easy, tasty, not spicy( picky husband) and definitely cured my tamale craving with almost no work at all. Thanks for a wonderful recipe, that not only is tasty but easy. Can’t wait to try more of your recipes! Will definitely make again.
So glad you liked this!