I don’t want to alarm anyone, but here I am with another Mexican recipe.
I mean. Well. It’s not suuuuuper authentic or anything, but holy moly, this stuff is good for any Mexican craving you might have.
Which, as has become clear to me over the years of blogging, appears to be a slight problem for me. Mexican cravings tend to happen pretty regularly. Maybe even daily. I have a problem and it can only be solved with fried tacos, taco lasagna, and white queso dip.
This chicken tamale casserole is one that I’ve been making for years and years and shared way back when I didn’t know what I was doing with a camera. I thought it was high time I update the recipe with some new photos!
So, anyway, this tamale casserole recipe comes from Cooking Light. You may have seen the recipe before, as it’s a pretty popular one. I had to share it again though, because it’s still one that we eat regularly. Often times, we don’t do a lot of meals on repeat, because I’m testing new recipes so much. This one is a go to for us and my whole family likes it.
I used shredded chicken this time around, since I had a lonely little rotisserie chicken hanging out in the fridge, needing to be used up. It also is great with ground chicken, if you’d rather brown that up first. You really can’t go wrong either way!
Hope you enjoy this recipe as much as my family does!
You should also try my chicken spaghetti and baked spaghetti if you love casseroles!
Chicken Tamale Casserole
- 4 ounces Cheddar cheese grated
- 4 ounces Monterey Jack or Pepper Jack cheese grated
- 1/3 cup milk
- 1 egg
- 1 teaspoon ground cumin
- 1/8 teaspoon ground red pepper
- 14 ounces canned cream style corn
- 8.5 ounce box corn muffin mix such as Jiffy
- 4 ounces canned chopped green chiles
- 10 ounces red enchilada sauce
- 1 cup cooked shredded chicken
- salt and pepper to taste
- cilantro for topping
- jalapeno slices for topping
- Preheat the oven to 400 degrees.
- Spray a 13x9 baking dish with cooking spray.
- Combine the cheeses in a small bowl.
- In a large bowl, stir together 1/4 cup of the combined cheese, the milk, egg, cumin, red pepper, corn, muffin mix, and the green chiles. Stir until just combined.
- Pour into the prepared pan and bake for 15 minutes or until just set.
- Remove the cornbread from the oven and pierce all over with a fork.
- Pour the enchilada sauce over the corn bread.
- Top with the chicken and remaining cheese.
- Return to the oven for another 15 minutes.
- Sprinkle with the chopped cilantro or jalapeno slices and serve.
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