Chicken Tamale Casserole

I’m always looking for simple and easy weeknight dinner recipes that will feed my family and keep them happy. So when I stumbled across this Chicken Tamale Casserole in the January edition of FamilyCircle magazine, I knew I had to recreate it.

Chicken Tamale Casserole

It combines all the flavors of those authentic tamales into an easy casserole dish that takes less than one hour from start to finish. Since I’m a major fan of all things Mexican food, I had no doubts that this casserole dish would come in as a success.

The base of the casserole is made with a boxed corn bread mix (like Jiffy) that’s infused with creamed corn, chili powder, cumin and a little cheese.

Chicken Tamale Casserole

Once the base is done cooking you simply pour some of your favorite enchilada sauce all over the top. Toss on a some shredded chicken and a little more cheese, then let it finish baking in the oven till it’s nice a bubbly all over.

Chicken Tamale Casserole

Whenever I make Mexican food it’s always garnished with fresh diced tomatoes, shredded lettuce, sliced black olives, chopped green onions, cilantro… I basically go all out. That’s because the more vegetation I put on my plate, the more complete the meal becomes. At least that’s how I see it. So while it’s a great meal straight out of pan… I prefer mine topped with all the trimmings.

Tomato… Tomahto…

Chicken Tamale Casserole

Basically this Chicken Tamale Casserole gets 5 stars from this household, and it’s definitely a recipe we will be putting in our rotation frequently.

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Chicken Tamale Casserole

Yield: serves 6 to 8

Chicken Tamale Casserole

recipe adapted from January 2014 edition of Family Circle Magazine.

Ingredients

  • 1 package (8.5 oz) corn muffin mix (such as Jiffy)
  • 1 can (14.5 oz) cream-style corn
  • 2 eggs, lightly beaten
  • 1/2 cup milk
  • 1 tsp chile powder
  • 1/2 tsp cumin
  • 2 cups shredded taco cheese blend, divided
  • 1 1/2 cups enchilada sauce
  • 3 cups shredded cooked chicken, from rotisserie chicken
  • Optional Toppings:
  • diced tomato
  • sour cream
  • shredded lettuce
  • sliced black olives
  • chopped green onions
  • finely chopped cilantro
  • salsa

Instructions

  1. Preheat oven to 400 degrees F. Lightly spray a 9x13 inch casserole dish with non stick cooking spray, set aside.
  2. In a large bowl combine the corn muffin mix, cream-style corn, eggs, milk, chile powder, cumin and 1 cup of cheese. Stir till combined then pour into the casserole dish. Bake for 20 minutes.
  3. Remove from oven and use a knife to pierce the cornbread mixture several times all over. Pour the enchilada sauce all over the top of the casserole. Top with the shredded chicken and remaining cheese. Bake for an additional 20 minutes.
  4. Let cool for 10 minutes before slicing into pieces and serving with optional toppings. Enjoy!
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Comments

  1. Now this is a casserole! It looks so creamy and flavorful!

  2. This is a Taco Tuesday dish for sure!

  3. This looks like an easy and quick casserole – I will save this recipe for a weeknight when I don’t have much time!

  4. This looks like a delicious Tex-Mex recipe! Since I like my food pretty spicy, would you recommend also add jalapenos?

  5. Sounds like a winner. I’m changing it up a bit (halved the recipe) and will be making it an iron skillet. Will be pairing it with Cuban style black beans.

  6. This looks awesome, Shawn!! I LOVE tamales. I have been known to eat them for all three meals in one day. I wish I was kidding. I can’t wait to try this! Pinning!

  7. Wow!!! I want to come over for dinner!! This looks amazing!!!

  8. I gotta make this! My kids would fight me for it..

  9. This looks totally delish!

  10. I always wanted to make a casserole but I always thought that this dish is something similar to lasagna. It seems to be nourishing and it consists of the favorite products of my kids I hope they will love it!

  11. Thank you for share.I like eat chicken very must.

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