Chicken Tamale Casserole


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 tamale casserole is topped with shredded chicken. It's such a perfect dinner to satisfy those Mexican cravings! 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.

chicken tamale casserole on white plate

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!

tamale casserole on white plate

This tamale casserole is topped with shredded chicken. It's such a perfect dinner to satisfy those Mexican cravings!
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3.79 from 61 votes

Chicken Tamale Casserole

Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
Calories: 462 kcal

Tamale casserole - none of the work involved with making tamales but you still get that amazing flavor!

Ingredients

  • 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
  • 1 14 3/4-ounce can cream-style corn
  • 1 8.5-ounce box corn muffin mix (Jiffy works great)
  • 1 4-ounce can chopped green chiles
  • 1 10-ounce can red enchilada sauce
  • 1 cup cooked shredded chicken
  • salt and pepper to taste
  • cilantry for topping
  • jalapeno slices for topping

Instructions

  1. Preheat the oven to 400 degrees.
  2. Spray a 13x9 baking dish with cooking spray.
  3. Combine the cheeses in a small bowl.
  4. 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.
  5. Pour into the prepared pan and bake for 15 minutes or until just set.
  6. Remove the cornbread from the oven and pierce all over with a fork.
  7. Pour the enchilada sauce over the corn bread.
  8. Top with the chicken and remaining cheese.
  9. Return to the oven for another 15 minutes.
  10. Sprinkle with the chopped cilantro or jalapeno slices and serve.
Nutrition Facts
Chicken Tamale Casserole
Amount Per Serving
Calories 462 Calories from Fat 198
% Daily Value*
Total Fat 22g 34%
Saturated Fat 10g 50%
Cholesterol 82mg 27%
Sodium 1381mg 58%
Total Carbohydrates 47g 16%
Dietary Fiber 5g 20%
Sugars 6g
Protein 20g 40%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on bunsinmyoven.com should only be used as a general guideline.