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.
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.
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.
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.
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.