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

Chicken Tamale Casserole

Tamale casserole - none of the work involved with making tamales but you still get that amazing flavor!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Calories 462kcal


  • 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


  • 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.


Calories: 462kcal | Carbohydrates: 47g | Protein: 20g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 82mg | Sodium: 1381mg | Fiber: 5g | Sugar: 6g