Chicken Tamale Casserole is a layered casserole with cornbread that gets topped with chicken, enchilada sauce, and gooey melted cheese. Homemade tamales can be a bit time consuming but when you’re in a hurry and want the taste of tamales give this chicken tamale casserole a try. The cornbread mix replaces the tamale and has some shredded chicken already on hand.
This recipe was from Taste of Home back in 2012 that was pretty trendy on Pinterest. I cut the recipe in half so it would only make 4 servings instead 8.
Ingredients:
Wet ingredients for cornbread mix: milk, egg, chopped green chilis and canned creamed corn
Corn Bread Mix: Pick up a box of Jiffy Cornbread and mix it with the wet ingredients. Some cumin and pepper are added for a little kick.
A homemade cornbread recipe can be used here as well. Make sure it fits into 8X8 casserole dish.
Shredded Chicken: Make your own using a slow cooker or Instant Pot.
How to make Chicken Tamale Casserole
1. Preheat oven to 400°.
2. Combine ¼ cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 8 x 8–inch baking dish coated with cooking spray.
3. Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining ¾ cup cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream.
OTHER RECIPES YOU MIGHT ENJOY
Slow Cooker Chicken Enchiladas
*If you make this recipe please comment and rate the recipe below to let everyone know how it is, or tag me on Instagram! If you want to upload a photo you can do that on Pinterest. Just find the post for it.
Chicken Tamale Casserole
- Prep Time: 10 min
- Cook Time: 30 min
- Total Time: 40 min
- Yield: 4 1x
Ingredients
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½ cup (4 ounces) preshredded 4-cheese Mexican blend cheese, divided
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2 tablespoons fat-free milk
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1 egg
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½ teaspoon ground cumin
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⅛ teaspoon ground red pepper
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7 oz can cream-style corn
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1 4oz box corn muffin mix (such as Martha White)
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1 2oz can chopped green chiles, drained
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Cooking spray
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1 5-oz) can red enchilada sauce (such as Old El Paso)
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1 cups shredded cooked chicken breast
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¼ cup fat-free sour cream (for topping, optional)
Instructions
1. Preheat oven to 400°.
2. Combine ¼ cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 8 x 8–inch baking dish coated with cooking spray.
3. Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining ¾ cup cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 4 pieces; top each serving with 1 tablespoon sour cream.
4. Cut into 4 equal servings, serving size is 1 slice.
Notes
MyWW points: Blue: 7; Green: 8; Purple: 7
- Category: Easy
- Method: Casserole
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 284
- Sugar: 6.6g
- Fat: 9.4g
- Saturated Fat: 3.7g
- Carbohydrates: 23.9g
- Fiber: 1.8g
- Protein: 26.4g
Keywords: chicken tamale casserole
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