Here’s a delicious and easy Chicken Tamale Casserole recipe that brings all the flavors of traditional tamales in a simple, layered casserole form. It’s perfect for a comforting weeknight dinner!
Chicken Tamale Casserole
Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins
Servings: 6-8
Ingredients:
For the Cornbread Base:
- 1 box (8.5 oz) corn muffin mix (like Jiffy)
- 1 can (14.75 oz) cream-style corn
- 1 can (4 oz) diced green chiles, undrained
- 1 egg
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1/4 tsp garlic powder
For the Chicken Layer:
- 2 cups cooked shredded chicken (rotisserie or boiled)
- 1 can (10 oz) red enchilada sauce
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- Salt & pepper to taste
For the Topping:
- 1 1/2 cups shredded Mexican blend cheese
- Optional toppings: chopped cilantro, sour cream, diced avocado, sliced jalapeños
Instructions:
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Make the cornbread base: In a bowl, mix corn muffin mix, cream-style corn, green chiles, egg, cumin, chili powder, and garlic powder until combined. Pour into the baking dish and smooth the top.
- Bake the base for 15 minutes or until just set (it will still be slightly soft).
- Prepare the chicken: While the base bakes, mix shredded chicken with enchilada sauce, cumin, garlic powder, salt, and pepper.
- Assemble the casserole: Once the cornbread is out of the oven, poke holes all over it with a fork. Pour the chicken mixture evenly over the top, then sprinkle with cheese.
- Bake again for 15-20 minutes, until the cheese is melted and bubbly.
- Let cool slightly, then slice and serve with optional toppings like sour cream, cilantro, or avocado.
Tips:
- For extra flavor, add a layer of refried beans under the chicken.
- If you like spice, use hot enchilada sauce or add diced jalapeños to the chicken mixture.
- Leftovers reheat well in the microwave or oven.
Enjoy your Chicken Tamale Casserole—easy, cheesy, and full of flavor! Let me know if you’d like any modifications. 😊