If you&rsquo;re craving tamales but just don&rsquo;t have the time, this tamale casserole is a quick and easy answer. Homemade tamales can be too time-consuming to prepare on a weeknight, but corn bread mix captures the same flavor. Feel free to experiment with different types of meat, such as ground beef or turkey, or trying chile verde salsa instead of enchilada sauce. No matter how you prepare it, this dish will quickly become a family favorite.  

Chicken Tamale Casserole

milk

egg substitute

cumin

red pepper

cream-style corn

corn muffin mix (such as Martha White)

(4-ounce) can chopped green chiles, drained

Cooking spray

red enchilada sauce (such as Old El Paso)

chicken breast

sour cream

Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13 x 9&ndash;inch baking dish coated with cooking spray.


Bake at 400&deg; for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 3/4 cup cheese. Bake at 400&deg; for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream.


Delicious and super easy! I cooked frozen chicken breasts with a jar of salsa verde in the instant pot while I made the cornbread, and shredded it up with egg beaters when it was done. I used Jiffy cornbread mix, a whole egg, and half and half because that's what I had on hand. Also used a 7 oz can of green chillies because I love them, and salsa verde instead of enchilada sauce. I thought this was super good, but a little too sweet for my taste so when I make again I'll use regular instead of creamed corn and maybe a higher quality cornbread mix. Overall a keeper!

Loved it!  I used leftover salsa chicken (thighs) so mine had a kick to it. Made recipe exactly as specified but added a chopped tomato and a can of black olives on top after it was finished baking instead of sour cream. This will be a favorite for left over chicken.

I make this regularly, but with some adjustments.  I use an egg in place of the egg substitute. I only put half of the enchilada sauce on top of the corn bread, and then I rinse and drain a can of pinto beans, and mix it with the chicken and the other half of the enchilada sauce.  That gives it a little more protein and flavor, and keeps the chicken from getting too dry.  Depending on who is eating with us that night, I change to a more spicy enchilada sauce, and/or chopped up one or more chipotle pepper (in adobo sauce), and add that to the chicken.  I always add a little chili powder (whichever is your favorite) in with the cornbread mix.  

I had some leftover chicken and found this on a quick search.  Since it was snowy and icy, I couldn't get to the store and I had to make due with what I had on hand:  I used 1 egg instead of the egg substitute, used sharp cheddar instead of mexican cheese, used regular corn (drained), and added about 1/3-1/2 cup half and half I had leftover from the holidays.  It was delicious, forgiving, and we loved it!!  I'm usually one who adds spice for flavor, but didn't this time, and it was perfect.  I'm not one for hot spicy foods, and this was perfect.  It actually tasted like a tamale!!!  If I had any salad I would've added that as a side, but you can't have everything when you're snowed in.  AND we have leftovers!!  YUM!!!!!!!!!  I think it would be great if you substituted black beans for the corn.  The sour cream is a MUST.  I followed the cooking times as well, and it was a 5 star meal.

 After
reading ALL the reviews, I decided to use them all.  Here is what I did:

Chicken Tamale Casserole

Prep:35
minCook:55 minServes:8WW 12 points +



INGREDIENTS:







2 C shredded 4-cheese mexican blend cheese, divided

1/3 C fat-free milk

1 x lg egg

½ tsp chili powder

1 tsp ground cumin

1/8 tsp cayenne pepper

1 tsp garlic powder

1 tsp onion powder

14¾ oz can cream-style corn

8.5 oz box corn muffin mix

salt &amp; pepper, to taste

2 – 8 oz can chopped green chilies, undrained,
divided

cooking spray

½ stick butter

1 lg onion, diced

la perferida jalapeno nacho slices (mild), chopped
fine, to taste (optional)

10 oz can red or green enchilada sauce

5 C shredded cooked chicken breast *

3 – 4 cloves garlic, minced

avocado, diced

scallions, sliced









GARNISH:







10 oz can red or green enchilada sauce 

8 oz fat-free sour cream









INSTRUCTIONS:Preheat oven to 375 degrees F.Combine ½ of cheese &amp; next
10 ingredients (through chilies – using only 1 can of chilies) in a large bowl,
stirring just until moist. Pour mixture into a 13” x 9” baking dish coated with
cooking spray.





Bake for 30 minutes or until
set.Meanwhile, melt butter in
skillet, add onions &amp; jalapeno, if using.Cook; 8 minutes, after 4 minutes; salt &amp; pepper, to taste. Set
aside. 

Mix chicken, onion mixture,
other can of green chilies &amp; 1 can enchilada sauce in large bowl; season
with salt, pepper &amp; garlic.Refrigerate at least 1 hour or more, for flavors to marry. 

Pierce entire surface
liberally with a fork. Pour chicken mixture over cornbread; add avocado,
scallions &amp; sprinkle with remaining cheese. Bake for 25 minutes or until
cheese melts. 



* NOTE:I
use a whole rotisserie chicken that has been deskinned &amp; deboned &amp; just
chop it up into bite-sized pieces &amp; that equals 5 C.

Remove from oven; let stand 5
minutes. Cut into 8 pieces; top each serving with desired garnishes. 

Wow this was delicious! I seasoned and grilled chicken breasts with Creole seasoning then cut it up in to very tiny pieces. Followed the corn bread portion of the recipe exactly. Instead of baking in a 9x13, I used a Texas sized muffin tin. Sprayed the tin with cooking spray, spooned roughly 2 tablespoons of the cornbread mixture in the bottom of each muffin well, added the grilled Creole chicken pieces and then topped with the remaining corn bread mixture.  Baked at 400 until the muffins were set (about 20 minutes) and then I poked each muffin a billion times and spooned approx. a 1/2 can of green chili enchilada sauce over and topped with the remaining cheese.  Threw it back in the oven for 7 minutes.  Perfection!!! Since I was cooking just for 2 of us I thought these individual portions were much better for leftovers. It made 6 muffins so the nutrition info needs to be adjusted for my variation. 472 calories per muffin.  One was incredibly filling and under 500 calories for dinner.  The boyfriend ate 3 of them 😂 Winner winner chicken tamale muffin dinner! Seriously go buy a Texas muffin pan if you don't have one and go make this now!

For a quick meal, this is ok, but when thinking about tamales, which I really like, this casserole doesn't come close.  Using the corn meal makes it too sweet tasting.  It also could have used diced onions with the chilies.

Based on previous comments of needing more flavor, I made a few changes. I bought a larger can of enchilada sauce and mixed some of the sauce with the shredded chicken along with a can of drained pinto beans, cumin, chili powder, onion powder, garlic powder and ground pepper. I also sprinkled more cheese on top of the casserole and garnished it with green onions and cilantro. It was delicious! A definite keeper.

Made this one for the first time years ago and it instantly went into the rotation. Quick, easy, and very adabtable. Any kind of chicken you have on hand will work as well as any sauce (red, green etc). To keep the chicken from drying out I always put it on top of the cornbread mixture (after baking per recipe) BEFORE the sauce, then add all the sauce and cheese, and cover with foil before it goes back in if using reduced fat cheese. I like to top with black olives and or green onions before serving. Make it:)

I cooked chicken thighs in frying pan with taco seasonings.  Otherwise, I followed the recipe and it was delicious!  Even my son, who's a picky eater, enjoyed it.

We made this last night and loved it! I try not to cook with a lot of processed ingredients, so that's the big downside with this recipe. That said, it was really delicious and satisfying, so it's a good recipe to keep in the box for a once in awhile treat. I subbed egg whites for the egg substitute (less processed), 2% Monterey Jack cheese that I shredded at home, ground turkey because it's what I had on hand, plus a large can of green chiles (because I love them)! Like other reviewers commented, I did let the corn muffin base cook for longer than suggested, probably a good 30 minutes total (this might be because I had more liquid from the extra green chiles).We made it 6 servings instead of 8 and served it with a side of spinach. With the changes I made, it came out to around 400 calories per piece. I did not top with sour cream, and did not feel that it needed any. At slightly larger serving sizes than recommended, this was a very filling and still relatively light meal.

I have made this several times. I always have to bake the base at least 5-7 minutes longer than recommended. I serve with side of beans, Spanish rice and more amchilada sauce. You definitely have to tweak to taste but it's a great starter recipe!

This was pretty good and luckily my husband said it was tasty. I'm quite sure I will make it again, but we both agree some changes would make it more appealing for us. For instance, I'd put the chicken in the pan first and the corn bread mix on top so it wouldn't be as mushy. Plus I may add about a 1/2 c of crushed tortilla chips.Other adjustments/additions I did was using 2 egg whites instead of the egg substitute, I added about a 1/2 t. chili powder, 1 jalapeno, and some jarred roasted red peppers (both to the bread mix and to the chicken). Plus I used green enchilada sauce since that's what I had in the pantry and about doubled the cheese (although probably not good as I am trying to reduce my calorie intake~but it makes it more appealing to my husband!

This recipe is the BEST - I like to cook everything from scratch and with fresh veggies -so I was hesitant to make this for dinner since is all comes from boxes and cans BUT I AM THRILLED I did!!! It's a family favorite and SOOOOOOOOOOOO INEXPENSIVE to make.  I now make it once a month to cheers and applause!!!

Delicious!  I used 1 1/2 cups of GF corn bread mix, along with almond milk and dairy-free cheese and added some taco seasoning while cooking the chicken.  Only changes were to cook the corn bread 20 minutes and pour half the enchilada sauce over top the chicken.  Total hit with everyone!  The flavour was spot on for tamales.  Thank you for sharing this recipe.

i haven't made this yet, but the first thing I though was to put the topping on the BOTTOM of the casserole and the cornbread on the top.  Will try it that way as well as add a lot of spice for our spicy palates!

I really enjoyed it, but there are some things I will change for next time. The chicken is really dry. I'm thinking that mixing the chicken in with the corn meal mix would help it stay moist. Just add some extra liquid. I also added more chicken to the corn meal mix, and used a real egg. I'm thinking next time I want to double the liquid and corn muffin mix, have a bigger casserole. 

Taste great. I like that it is easy and super quick to make on a week night. I usually have cooked, shredded chicken available for other recipes, so it is it nice to have it for another meal. I have made this many times, and everyone likes it.

Made this tonight! Super easy and so good. Didn't have red peppers, so I threw in some chili powder also added some chopped onion to the  corn bread mix and the chicken while it cooked. Will male this again for sure!

I've made this several time and it's become a family favorite.  Instead of chicken, I have used ground beef or ground turkey with good results.  I have also used chile verde salsa instead of the enchilada sauce.  While I like Jiffy Mix it's too sweet for this recipe so I use Martha White.

It was easy to make and spicy.

I used the mild enchilada sauce from El Paso and Jiffy Cornbread Mix because of the size indicated in the recipe.  

The cornbread was firm on the outside and soggy in the center.  It was still good.

I think next time I will add the chiles when I add the chicken and since I'm adding the creamstyle corn, I will leave out the milk and see if that makes a difference in the firmness of the cornbread.  Also, I think I'm going to add beans.

I had my doubts about this recipe. I don't love the idea of making food from boxes and cans, but this recipe intrigued me and I was really pleasantly surprised! It was delicious comfort food. Definitely serve with a salad since there are zero vegetables in here. This was also incredibly fast - I used rotisserie chicken breast and it all came together extremely quickly - didn't even take out a cutting board! I added garlic powder, onion powder, and chipotle chili powder to the cornbread.

The cornbread does need more than 15 minutes to set.  Don't rush it, let it set up, otherwise it will be mushy. 

Because I used rotisserie meat I didn't find the chicken to be dry at all, but if I made this with regular chicken breast I would probably add some spices to it and toss it with the enchilada sauce to ensure it doesn't dry out.

Awesome recipe idea! Since I prefer to make my own cornbread, I used my recipe. I instead used a larger casserole dish than 13x9 so the cornbread was thinner yielding more slices, topped with warmed 2 cans of creamed corn mixed with almost 3c of black beans with my cut up rotisserie chicken (most of the dark meat from 2 birds), added kraft mexican cheese next, then finished with my favorite homemade enchilada sauce! My family loves this recipe, and it truly makes a yummy freezer-to-lunch meal with the leftovers! A modest serving is very filling as the spices in my sauce give it a nice healthy kick!

Everyone who has tried this loves it I make it for every party I go to It's quick and easy to make and always a hit I love this recipe. I also use canned beef sometimes instead of chicken.

My husband loves this!  I've been making a ton of Cooking Light recipes lately and he enjoys all of them, but this has been his favorite so far.  I made it again last night for Cinco de Mayo.  It's super easy now that I have figured out the quick way to shred chicken (put it in my kitchen aid mixer!).  I use the hot red enchilada sauce and the reduced fat Mexican blend cheese.  We top it with fat free sour cream and hot chunky salsa.  We like things spicy if you couldn't tell!

I've made this twice now. I've made a few adjustments to give it a little more flavor and tone down the sweetness of the corn muffin mix. Instead of 1 tsp cumin and 1/8 tsp red pepper, I use 1/2 tsp cumin, 1/2 tsp cayenne, and 1/2 tsp chili powder (this might be too much for some, but we like things spicy). While waiting for the base to cook, I dice up some onions and jalapenos and saute them. Then I spice the chicken. I use cayenne, garlic powder, adobo seasoning, whatever I have on hand that sounds good. Mix up the chicken and the onions and jalapenos, then proceed as directed. Next time I will try pouring some enchilada sauce over the chicken as well, as it's a bit dry otherwise.

I thought this recipe was just OK.  It was fairly bland and lacked any strong flavor profile or that great masa taste that we love so much.  I would make it again but with some alterations for more flavor.

This recipe was delicious! It had a spicy kick in it which everyone in my family loved.

This recipe is even better if you spread refried beans in the casserole and top with the cornmeals mixture. Also, before putting the chicken on top with the cheese, mix the shredded chicken with taco seasoning and 3/4 cup of water.

Very quick and easy recipe.  And delicious!  My family and I loved it.

This was excellent.  The only thing I did different was to season the chicken with salt, pepper, garlic powder, onion powder,  and paprika ( 1/2 tsp each as a rub) .  My boyfriend raved .  Browned the chicken ,  for 3 minutes each side, then in the oven of 20 minutes at 350.  
Definitely will make again

I'm giving this four stars because it turned out great, although I wouldn't make it for a special occasion.  It didn't really taste like tamales, but I still liked it!  I used 12 ounces of frozen corn and a splash of milk in place of the creamed corn, 1 egg instead of egg substitute, and about 3 cups of chicken.  I'd boiled the chicken in water with 1 chopped onion, cayenne, cumin, and garlic powder, although I'm not sure it made a difference flavor-wise.  I mixed the chicken with about 1/2 of the red chile sauce to keep it moist.  My cornbread base needed 20 minutes, but it set well, and I think it might be because I didn't use the creamed corn.  I liked the result, and my husband loved it!  He said the flavor was unique and it seemed lighter than enchiladas.  Will definitely make again!

Great! Quick and easy. I use Jiffy corn mix and leave it in the oven an extra five minutes so it's not too soggy. It is especially good and even faster with Rotisserie chicken.

I made this tonight and it was awesome!  Quick and easy too!

Love it!  Except I add a bit more spice to mine

I LOVE this recipe. It has a similar taste and mouth-feel of a real tamale without the time and effort. I cooked the chicken with cumin to add more flavor. I also used cheap Jiffy cornbread mix and it was fine! My boyfriend isn't a huge fan of casseroles, but he also loved this dish.

Love love love! I added a lot of cumin and ground red pepper to give it a good "kick." I was a little worried about getting Jiffy mix because i though it would be too mushy. Instead, i got a Betty Crocker Corn meal mix. It was still a little mushy, so i just left it in the oven more than stated by the directions; and the creamed corn gave it a good texture.

I'm going to try making it with more of a Sweet Water Cornbread recipe, or maybe even just grinding up some croutons like my mom usually does for dressing (or stuffing as some call it). That should give it even more of that corn texture we tastewhen w eat tamales. Overall, love this recipe and how easy it is for us to tweak it as we see fit!

Everyone in my family loved this recipe.  I changed it a little by putting the shredded chicken in a bowl and mixing in a can of pinto beans (drained), chopped green onion, shredded cheese, minced garlic, and the rest of the enchilada sauce.  Then added more cheese on top.  When I served it I added the sour cream and some avocado.  It turned out great and makes great leftovers!

My husband and I loved this!!   I did not have the egg substitute - used one egg instead. Used regular milk.   I used a box of Jiffy Corn bread mix.  I also did not have the 14-3/4 oz can of creamed corn but did have a small can, so I used say a half cup full of frozen corn -threw it into my Ninja with a bit of water and pulsed it till it looked like cream corn and added that plus the little can of corn.  I almost think this added to the "corn flavor" a bit.  We used a Medium hot Enchilada sauce.   The two of us ate all but one piece of this - he raved about it!  Definitely will be on my favorites list - easy and good~ :)

We love this recipe! It's one of our favorites from the entire site, and one I prepare once or twice a month. I make it just like the recipe, except I bake the cornbread mixture slightly longer than called for to make it set more firmly before adding the enchilada sauce.

This was good, but not great. The cornbread was sweet, which may be the brand. We don't seem to get recommended Martha White brand out here. Also was kind of mushy -- still okay to eat, but seemed too wet and did not rise. Perhaps the brand of cornbread mix makes a big difference?

Have made this several times and its great.  I do like it a bit more spicier so add more cumin.  Also great using up leftover turkey during the holidays and freezes well too.  Also prefer Trader Joe's enchilada sauce.

We liked this recipe.  I made several changes like adding extra chicken, mixing some sauce in with the chicken (along with cilantro and green onion).  The biggest difference-I used Martha White buttermilk cornbread mix instead of a "cornbread/muffin" mix so my cornbread was not sweet at all (which I liked)-the only sweetness came from the cream corn.  The cornbread mix only called for water (not egg and milk like the corn muffin mixes generally do) so I added 1 egg and a bit of chicken broth instead of egg sub and milk.  Very mild for my taste so next time will add jalapeno to cornbread layer and use a spicier enchilada sauce.

This was fantastic, and is quick! Definitely will become a regular dish in our house! Was a hit!

Delicious!  I made this for my husband, who is watching his weight. We both agreed, excellent flavor for a low calorie entree.

We loved this!!  My picky teens loved it.  I would make my own cornbread next time only because of the sugar.

Great recipe and filling. Added grilled onions before adding the chicken.

My husband is the pickiest eater around . He loved this. I added a little more cheese as he is a cheese lover. I also tried it with  salsa on the side...yummy! It's good with or without the extras. Very easy to make and will definitely add to my list of usual stuff to cook. I used 2 eggs instead of the substitute.

Made the recipe as is and its great.  I usually top it with guacamole or avacado instead of sour cream.  Everyone I know who tried this has loved it.  I have frozen extra portions and it holds up well.  I recommend using tupperware to freeze, not foil.

This is easy to make and tasty.   I like it spicy so I doubled the cumin and put in a teaspoon of the red pepper.   I saw the suggestion of the black beans and added them as a layer.  It made the dish very filling.  I will make it again.   I think another can of green chilies as a layer would give a bit of heat as well.  I used eggs as well vs the substitute

Good recipe with excellent leftover potential - I froze individual portions for future dinners. Mixed the chicken with the enchilada sauce before adding to the dish and used pepper jack cheese for some more kick

This was pretty good.  I couldn't taste the cumin, will add more next time.  I added chopped cilantro to ours when we served it.  I think black beans might be a good additional layer as well.

After all the reviews, I used a jalapeno cheddar cornbread mix which was more than the 8 oz called for &amp; used it all, as well as baked for 20 minutes to compensate for the larger size.  I did add cumin, chili powder and ground red peppers to the corn bread mix, and used 2 eggs in place of the egg replacement. I used an entire cooked chicken shredded &amp; simmered it in a larger can of medium hot enchilada mix and some chopped green onion, chopped cilantro, cumin &amp; more chili powder. Made my own Mexican cheese with spicy jack cheese &amp; the usual Mexican shredded blend and baked for another 20 minutes because of the size of the casserole. Probably used more cheese than called for but this is a keeper!

I LOVE this recipe!  My kids and husband do too.  It's easy, fast and delicious - a perfect meal!

I added some extra spice and (as another reviewer noted) mixed the enchilada sauce and chicken beforehand.

I also used a nice melting fontina and crumbled some queso fresco instead of using shredded, super processed cheese.  I also substituted 2 eggs for the egg substitute (whatever that is).

With these additions and substitutions, this was a winning recipe for me that will stay in the rotation.

A great, easy recipe. The family gives it a thumbs up!

This is a really nice casserole to make up and portion and freeze for easy lunches, just take out the night before and enjoy!! I also added some sauted garlic and chopped onion to the cornbread batter, at our house we feel you can never have too much garlic and onions add so much flavor.

OMG delicious!  This is comfort food to a T.  I made a few tweaks.  I used Cream of Broccoli instead of cream of corn. We marinated the chicken in a spicy tomato sauce and baked it separate for 50 minutes then hand shredded it.  We also doubled the amount of red pepper flakes and used Habanero shredded cheese.  It was divine and SO filling.  This recipe could feed 6 easy.  My boyfriend said it is one of the best dinners he's ever eaten.  :)  I don't  know where these bad reviews come from, insanely good.  Oh, and I also baked it an extra ten minutes before adding the last three ingredients, 15 isn't long enough.

This is such a simple, yet very tasty, recipe.  I probably fix this once a month.  The kids like it as much as the adults!  Very easy to make!

I've made this recipe a few times.  Followed recipe 1st time I made it &amp; found it too sweet using the box corn bread mix.  The next time I made my own dry self rising corn bread mix (found on the web) I added 1 tablespoon of sugar and 1 tablespoon of canola oil and followed the rest of the recipe instr.  I also mixed the chicken with the enchilada sauce b4 putting it on the corn bread.  In addition to the cheese, I also added black olives and chopped green onion.  With my modifications, this is a great casserole ;)

Rare for me to rate any CL recipe as less than four, maybe once in a blue moon a three. I just wasn't WOWed by this one. I read some of the reviews and made some changes to the original recipe - included a can of drained/rinsed black beans that I mixed together with the enchilada sauce and chicken. I made homemade enchilada sauce but 10 oz didn't seem adequate so I almost doubled the amount. I don't care for creamed-style corn, so I added frozen corn instead. I think that the recipe was decent, but I added salsa and greek yogurt (instead of sour cream). The bread was drier than I would have liked. Maybe that had something to do with omitting the creamed-style corn? I don't know exactly what I'd do to make me like the recipe more. Have to think on it. but I'd be willing to try it again.

I've made this dish MANY times, it's my favorite "go-to" when I need to bring a dish to work or a friend's for a special event. It's quick and lends itself easily to slight alteration. For example, instead of chicken I've tried it with shredded lean pork, ground turkey, ground chicken, and our homemade sausage. I'll admit the sausage probably kicks the fat and calorie content up a bit, but my point is that the dish is so versitile. You can also make it as hot or mild as you like. It never fails to get rave reviews!

The reviews for this recipe were of such high praise and the uniqueness could not be passed up. 
I made little modifications to this recipe. I placed 3 big chicken breasts in my slow cooker and cooked them on high for 2 hrs in the enchilada sauce. they were succulent and full of flavor. I also had to up the baking time of the corn bread mixture by 10 minutes. 
I really enjoyed the sweetness of the corn mixture (i used the jiffy) with the savory aspect of the chicken and sauce. I increased the amount of cheese as well. 
Will definitely make again!

This is one of my favorite recipes! It is super easy to make. It always turns out perfect and is light and tasty! My husband and I both love this recipe! Great family meal and the serving size is great! A lot of light recipes have such small serving sizes to get the lower calorie intake but you get a huge piece for a serving and it is very filling and still low-cal! Excellent!

I have made this several times. First time I followed recipe as it is, except left out red pepper, our young sons don't like spicy food.  It was good. Next time, still leaving out red pepper, i added extra cheese to both cornbread mix and the top and I used 2 cans of rinsed and drained black beans instead of the chicken. Great casserole either way. We prefer with beans.  We topped with plenty of sour cream and salsa.

This is a winner. My husband is a picky casserole eater (he wants everything to taste like his grandmother's), and even he loved it. It didn't take long to prepare, and was absolutely delicious as leftovers. Definitely in the dinner rotation!

Fabulous ~ and is only has a  Weight Watchers PointsPlus Value of 8.......

My family loved it. It was an easy weeknight meal that we can freeze ahead of time.

This was really good. My husband just grilled chicken in taco seasoning and I think the rest was according to recipe. I think it'll be a regular in our house.

Made this for a group picnic...it was the hit of the party.  Easy to make ahead of time, I made the bread and had the chicken cooked (I seasoned with cumin, garlic, chili, s&amp;p) and shreaded before hand.  Assembled and a few minutes in the oven on a hot summer day is perfect.

This was a great weeknight meal.  I followed the recipe without changes and my family loved it.  It was easy to make and it will be added to my weenight rotation meals.

This was very good. We made it in 6 servings and adjusted the calories accordingly--still seemed like small portions, though. This will be made again.

Even after following the advice of the other reviewers, this casserole is not something that I will make again, mainly because I don't like using packaged ingredients. There's too much added sugar, fat, and artificial stuff.

Loved this recipe!  It went together easily and tasted great!  The first time I made it I didn't have all of the exact ingredients so I used a can of Mexican corn plus a tablespoon of milk/cream instead of the cream corn and chopped chilies (my daughter didn't want me to add either so this was a nice compromise since the can of Mexican corn is smaller).  It was delicious this way but I made it "per the recipe" the second time and it was even better - and I agree with some other reviews - it was even better the next day reheated for lunch!

I made almost as directed, just put a bit more cheese on top. I thought this casserole was delicious. Even tastier the second day. My only complaint is that is smells AWFUL. When we were cooking I was convinced there was a homeless person in the kitchen with bad BO. And on reheating it is exactly the same. Not sure what's up with that. 

So, I wouldn't cook this before having company because of the smell. Or take it to work if in close quarters with others. Sad, because it is tasty! 

Were I to make it again, I'd put crumbled tortilla chips on top to add some extra crunchy texture.

This dish went together very easily.  Having a roasted chicken on hand was helpful as well, since cooking the chicken seemed like the most time-consuming part of putting this dish together.  

Great flavor, though, with very few ingredients.

This was a really tasty, solid recipe. I followed the instructions except for:

-stirred in a half a can of black beans (drained) with cornbread batter
-topped with chicken and the rest of the black beans
-topped with a bit more cheese

This would also be very tasty with sauteed veggies (don't forget the poblano peppers!) and a little more heat.

I'm looking forward to trying it again and playing with it more.

We made this tonight and it was AWESOME!  We didn't shred the chicken - just cubed it.    I would definitely serve this to family and friends without any reservations.  THANK YOU!

Made this for my family last night and they loved it!  I brought some to work and my co-workers went crazy for it too.  Thanks for the awesome recipe.  It was so easy to make and was absolutely delicious!!

I thought the flavors were very good but I tweaked it by making it upside down...I used twice the chicken and mixed it with 1 can of enchilada sauce and spread it in my casserole dish first, then topped with the cornbread mixture and baked according to recipe, topping with a second can of enchilada sauce as recipe instructs.

Great dinner that can be made ahead of time.  I have made this for luncheons as well because it can be made ahead of time. Salsa, sour cream, sliced green onions. sliced olives and chopped avocados are wonderful to put on the side for people to pile on. The left-overs are delicious! I cook the cornbread layer until really firm and use regular corn-not creamed.  I add the enchilada sauce to the chicken and spread over the cornbread.  I want to try this with tofu for my vegetarian friends and family, I think it will be fantastic.

3 star, but could be a 5 star with the following tweaks---1st use 1 real egg beaten instead of the substitute, next use Whole Kernel Corn drained instead of the creamed corn. Then add in any fun extras, such as black beans or more peppers. I make it this way and it is fantastic every time! I use Jiffy Corn Bread Mix for the corn bread part and it works great. I usually make this and put it into two 8 X 8 and freeze for when I don't feel like cooking during the week. It freezes great and feeds me and my husband and is enough leftovers for lunch the next day.My Husband is as picky as kids and he likes it! So I imagine it would be quite kid friendly as well.

I make this often and serve with an arugula salad -- my husband requests it often. It is fast, easy, and pretty foolproof. 

A few small changes (after making it dozens of times): The cornbread always takes about ten minutes longer to bake -- this might be due to my oven. I use slightly more chicken and sauce. Also, I don't add cheese to the cornbread and instead add it to the top.

delicious!  we really enjoyed this recipe and simple to make.  I actually mixed the chicken into the corn muffin mixture. This is a keeper.

I followed the recipe exactly and have to admit, it wasn't too great. I think the next time I will add more chicken and cook the corn mix for longer than the 15 minutes. The ending product was very soggy for my liking but the recipe has potential.

This was so easy and had little hands-on time. I cut the recipe in half and had to be a little flexible for my substitutions. I was only able to purchase a large bag of premixed corn muffin mix and it figured that my kitchen scale battery had died- so ended up using about a cup or so of the mix with one egg (instead of the substitute). I used a 1.3 qt. oval casserole dish and one shredded chicken breast covered it perfectly. My two year old even enjoyed this dish.

This recipe is in permanent rotation at our house.  So delicious and easy!

Great quick recipe that really satisfies - everyone I have made this for now makes it for their family as well....

This is one of my favorite dishes. I make it for parties, family, really any occasion. I love it!

I have been making this dish for a couple of years now. I made the mistake of adding the red sauce to the chicken and then layering it to the top. in my opinion it gives the chicken a ton of flavor!! it worked out!!

Like others, I used regular Jiffy mix (not the honey one), which lends to a sweeter tamale base.  My husband thought it was a tad bit sweet, especially with the creamed corn.  I added a teaspoon of chili powder, 1 egg instead of substitute, rotisserie chicken, omitted red pepper flakes since I used spicy enchilada sauce.  Added more chicken (about 3 cups) and cheese (covered entire casserole).  I baked the cornbread for about 20-25 minutes.  Very tasty, even better the next day.  Next time I will try canned corn instead of creamed corn.

We tried it tonight and it was good! The recipe is a very low fat dish---but I did not have egg substitute and I used thighs instead of breast meat. I also admit, I didn't measure the cheese and just added what looked right to me on top.  I'm sure with all the low fat options it still would have been great.

Have made this recipe for a variety of audiences over the past two years....family, guests, bunco gals, etc. and have received rave reviews each time. I do reserve a bit of the enchilada sauce and toss the chicken in it to keep it moist before baking. Also, after baking, top it with chopped tomatoes, gr onions and a dash of sour cream before serving. Easy weeknight meal that my family loves and we have it at least once every other week.  Serve with refried beans or mex rice.

This is yummy;very moist and flavorful. Of course I tweaked it a bit, omitted the red pepper flakes because I'm not a fan of spicy hot food, but it still had a bite to it. So easy my husband made it and he also loved it. This will be a regular from now on!

A simple cornbread base is the secret to getting a hearty (usually time-consuming) Mexican dish on the dinner table in no time.

chicken tamale casserole

Servings: 8

Cost: $4.76 /serving

Author : Risë Minton, Smyrna, GA

Ingredients

Instructions

Top Similar Recipes from Across the Web