This Chicken Tamale Casserole features a sweet, soft cornbread crust topped with enchilada sauce and shredded chicken. This Mexican dinner is an easy crowd-pleaser.
(originally posted 2016)
CHICKEN TAMALE CASSEROLE
I recently returned from my first trip to NYC and loved the city’s energy — it felt driven and vibrant, with everyone on the move. My visit was brief, so I enjoyed that pace for a few days while we toured places connected to my husband’s MBA program, including Google, WeWork, Getty Images, the NFL, and the United Nations.
We managed to find tasty food wherever we went, but good Mexican spots eluded us. Back at home I was craving the familiar flavors we eat at least a couple times a week, so I made this Chicken Tamale Casserole.
This version is mild enough for kids and has enough flavor to satisfy adults. The crust is a soft cornbread—think corn souffle—baked just until it holds together but still feels indulgent and tender. We used a thin layer of cornbread in a 9×13 pan so the filling and toppings shine through.
The crust mixes creamed corn, corn muffin mix, chopped green chiles, sour cream, an egg, cumin, and a bit of shredded cheese. If you have a favorite cornbread recipe for an 8×8 pan, you can use it, but for this casserole we keep the cornbread thin so the chicken and sauce remain the focus.
Bake the corn mixture until the edges are lightly golden and the center is set; it will finish cooking under the chicken and cheese. Rotisserie chicken is a convenient shortcut—toss shredded chicken with red enchilada sauce before spreading it over the baked cornbread. Top with more cheese and return to the oven until melted.
Finish with sour cream, diced avocado, chopped tomato, and cilantro for brightness and color — they make each serving feel fresh and complete.
This casserole is perfect for family dinners, potlucks, new parents, or anyone you want to feed and make happy.
HOW TO MAKE CHICKEN TAMALE CASSEROLE
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Preheat oven to 400°F and spray a 9×13 baking dish with cooking spray.
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In a large bowl, combine 1 (14 3/4-oz) can creamed corn, 1 (8.5-oz) box corn muffin mix, 1 (4.5-oz) can chopped green chiles, 1/4 cup sour cream, 1 egg, 1 teaspoon ground cumin, and 1/2 cup shredded Mexican blend cheese.
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Spread the mixture evenly in the prepared baking dish and bake 20–25 minutes, or until the edges are golden and the center is set.
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Use the back of a wooden spoon (or another utensil) to make shallow dents across the surface.
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In a medium bowl, toss 2 cups shredded cooked chicken with 1 (10-oz) can red enchilada sauce. Pour evenly over the baked corn layer, then sprinkle with the remaining 1 1/2 cups shredded cheese.
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Bake 5–10 minutes more, until the cheese melts and the casserole is heated through.
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Remove from oven and let cool slightly. Slice into squares and top with sour cream, diced avocado, diced tomatoes, and chopped cilantro, if desired.
OTHER MEXICAN RECIPES:
- Tamale Pie
- Chicken Tortilla Soup
- Homemade Tortillas
- Pico de Gallo
- Easy Beef Burrito Skillet
- Sweet Corn Tamale Cakes
- Mexican Stuffed Shells
- Mini Chicken Chimichangas
- Classic Chicken Fajitas
- One-Pan Mexican Chicken and Rice
- One-Pan Chicken Fajita Rice
Chicken Tamale Casserole
Christy Denney
Ingredients
- 1 (14 3/4-oz) can creamed corn
- 1 (8.5-oz) box corn muffin mix
- 1 (4.5-oz) can chopped green chiles
- 1/4 cup sour cream
- 1 egg
- 1 teaspoon ground cumin
- 1 1/2 cups shredded Mexican blend cheese, divided
- 2 cups shredded cooked chicken (rotisserie chicken works well)
- 1 (10-oz) can red enchilada sauce
- Toppings: sour cream, diced avocado, diced tomatoes, cilantro
Instructions
- Preheat oven to 400°F and spray a 9×13 baking dish with cooking spray.
- In a large bowl, combine the creamed corn, muffin mix, chiles, sour cream, egg, cumin, and 1/2 cup shredded cheese.
- Bake 20–25 minutes, until edges are golden and the center is set.
- Make shallow dents across the surface with the back of a wooden spoon.
- Mix chicken with enchilada sauce, spread over the baked corn mixture, and sprinkle with remaining 1 1/2 cups cheese.
- Bake 5–10 minutes more, until cheese is melted.
- Let cool slightly, slice, and top with sour cream, avocado, tomatoes, and cilantro.
Notes
You can add black beans to the chicken mixture if desired.
Rotisserie chicken speeds preparation and works great.
For extra heat, stir in a finely diced jalapeño to the corn mixture.
Recipe adapted from Food.com.
Serving: 1/12 of the recipe — Calories: 100 kcal — Protein: 9 g — Fat: 7 g — Carbs: 1 g
