chicken tamale casserole

This easy Mexican-inspired Chicken Tamale Casserole recipe includes ingredients you can easily stock for a no-sweat meal on a busy day.

Chicken Tamale Casserole

cheddar cheese, (divided)

Monterey Jack cheese, (divided)

milk

egg, (lightly beaten)

cumin

black pepper

can cream style corn

corn bread mix ((like Jiffy))

can diced green chiles, drained

chicken ((I use rotisserie chicken))

red enchilada sauce

black olives

green onions, (chopped)

sour cream, (for serving)

Preheat oven to 400 degrees F.

Spray a 13-inch x 9-inch pan with non-stick cooking spray. In a large bowl mix together 1/4 cup each of the cheddar and Monterey Jack cheese (1/2 cup total), milk, egg, cumin, pepper, creamed corn, cornbread mix, and green chiles.

Pour into the prepared pan. Bake for 20 minutes or until set. Remove the pan from the oven and pierce the surface liberally with a fork. Pour the enchilada sauce over top and use the back of a spoon to spread it out over the cornbread layer. Top with the chicken and sprinkle with the remaining cheese. Bake for an additional 15 to 18 minutes or until the cheese is melted and bubbly. Remove from the oven and sprinkle with the olives and green onions and return to the oven for an additional 2 or 3 minutes. Remove from the oven and let stand for 5  to 10 minutes.

Cut into squares and serve with sour cream and tortilla chips on the side.

This Chicken Tamale Casserole is made with layers of cornbread crust, enchilada sauce, shredded chicken, corn and lots of cheese! Ready in only 40 minutes.

corn muffin mix ((like Jiffy))

green chiles

chicken

chili powder

garlic powder

onion powder

cream-style corn

Mexican blend shredded cheese

Preheat oven to 400°F. Grease a 9x13-inch or large square baking dish with nonstick cooking spray or olive oil.

In a large bowl, add corn muffin mix, diced green chiles, egg and milk. Whisk together until fully combined.

Pour into greased dish and bake for 15-20 minutes, until the cornbread is fully cooked through. A toothpick inserted into the center of the cornbread should come out clean.

While the cornbread is baking, add shredded chicken, chili powder, garlic powder, ground cumin, onion powder and half of the enchilada sauce in a large bowl. Mix together to combine and set aside.

Remove the baking dish from the oven and poke holes all over the cornbread using the tines of a fork.

Add the seasoned shredded chicken on top of the cornbread and spread it out evenly. Pour the remaining enchilada sauce on top.

Next, add the cream-style corn and top with shredded cheese.

Bake for 15-20 more minutes, until the cheese is melted and bubbly.

Let cool for 5 minutes, then serve. Garnish with chopped cilantro and a dollop of sour cream if desired.

This was delicious! I used the jalapeño cheddar cornbread recipe that was mentioned (which is also AMAZING). I added ¼ of a red onion to the corn layer just because we had it to use. I used a really deep casserole dish, so needed the full 20 minute bake. This one is going in the regular rotation for sure!

I think it would have been  5 stars with a different cornbread mix than Jiffy.  The Jiffy was too sweet.

I made the base cornbread with no additions (high-altitude + 1 TBLS flour) and used 1/2 C milk + sourcream.  I really like green chilis with chicken, so I used green chili enchilada sauce,  half spread over cooked cornbread pricked, the rest mixed with rotisserie chicken, listed spices (like chipotle chile sauce) hot Hatch green chilis, Rotel drained w/green chilis, plus a can of drained pintos. Cheese on top. It was so yummy. I didn't even mind eating it 4 nights in a row (single person here). So tonight I'm making it with beef and red enchilada sauce.

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Chicken Tamale Casserole

Chicken Tamale Casserole

Top 2 chicken tamale casserole recipes from across the web

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Chicken Tamale Casserole

Chicken Tamale Casserole

The most viewed chicken tamale casserole recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine