An easy way to have the flavors of tamales on a weeknight, this Chicken Tamale Casserole is super easy and packed with flavor.
If you love a good, Mexican inspired chicken dinner, also check out these Chicken Chilaquiles, Cream Cheese Chicken Enchiladas, or Smothered Chicken Burritos.
I grew up in New Mexico, so I have a natural love of Mexican food. So when I see a Mexican inspired recipe, I always want to jump right in and try it.
This recipe isn’t really a true tamale pie, mostly a quick way to get those same flavors you would get from a tamale pie or from tamales.
I especially love how fast and easy it is – perfect for a weeknight dinner. And the leftovers are delicious, as well!
Ingredients
- Cheese: I like to use cheddar cheese, but feel free to use a Mexican blend, colby jack, or monterey jack.
- Cream Style Corn: I have only ever made this with cream style corn. I like the texture and flavor it gives. I have had someone say they used regular canned corn with success, though.
- Corn Muffin Mix: I usually use Jiffy, although it will add a bit of sweetness. I have actually really grown to love that sweetness, but if it’s not for you, choose a brand of corn muffin mix that doesn’t have any sweetness.
- Green Chiles: These add lots of flavor without really adding heat.
- Milk: I use 2% milk.
- Eggs: You’ll want to use large eggs.
- Cumin & Chili Powder: You can up the spice amount by increasing the chili powder, or by using a cayenne pepper.
- Enchilada Sauce: Make sure you use a brand that you love, as the flavor will really come through.
- Cooked, shredded or cubed chicken: I make this shredded chicken ahead of time and keep in on hand to make recipes like this one a breeze!
How to Make Chicken Tamale Casserole
Mix part of the cheese, the corn, corn muffin mix, green chiles, milk, eggs, cumin and chili powder.
Pour it into a baking dish and bake just until set.
Remove from the oven and pierce the top with a fork.
Pour the enchilada sauce over the top of the casserole, letting it soak in.
Top with the chicken, then the cheese, and return the dish to the oven. Bake until set and the cheese is melted.
Tips and Tricks
I like to top this with sour cream and cilantro, but you could also add salsa, avocadoes, tomatoes, lettuce, or guacamole.
Make sure to let the finished casserole sit for 5 minutes before slicing so that it will set up.
Switch it up and use ground beef or beef barbacoa instead of the chicken.
You can also use green enchilada sauce instead of red!
More Easy Chicken Dinners
Chicken Crescent Rolls
BBQ Chicken Wraps
Chicken Tetrazzini
Chicken Chimichanga Recipe
White Chicken Enchiladas
Coconut Curry Chicken
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Chicken Tamale Casserole
Ingredients
- 8 oz shredded cheddar cheese divided
- 1 (14.75 oz) can cream style corn
- 1 (8.5 oz) box corn muffin mix
- 1 (4 oz) can diced green chiles
- 1/3 cup milk
- 2 eggs
- 1 teaspoon ground cumin
- 1/4 teaspoon ground chili powder
- 1 (10 oz) can red enchilada sauce
- 2 cups cooked, shredded chicken (can also use diced chicken)
- Sour cream and cilantro for topping
Instructions
- Preheat the oven to 400ºF. Spray a 9×13-inch baking dish with nonstick cooking spray.
- In a medium bowl, combine 1 cup of the cheese with the corn, muffin mix, green chiles, milk, eggs, cumin, and chili powder. Stir just until combined. Pour the mixture into the prepared pan.4 oz shredded cheddar cheese, 1 (14.75 oz) can cream style corn, 1 (8.5 oz) box corn muffin mix, 1 (4 oz) can diced green chiles, 1/3 cup milk, 2 eggs, 1 teaspoon ground cumin, 1/4 teaspoon ground chili powder
- Bake in the preheated oven for 20 minutes, or just until set. Remove from the oven.
- Pierce the top with a fork or with a skewer liberally. Pour the enchilada sauce over the top. Sprinkle the chicken over the top, then sprinkle the remaining cheese on top.1 (10 oz) can red enchilada sauce, 2 cups cooked, shredded chicken, 4 oz shredded cheddar cheese
- Return the dish to the oven and bake for another 15 minutes, until the cheese melts. Remove from the oven and let the casserole sit for 5 minutes before slicing.
- Serve topped with sour cream and cilantro, if desired.Sour cream and cilantro
Angela says
Each time I make this it seems like it takes twice as long as what is written to actually get the cornbread fully cooked. I’m not sure if it’s the creamed corn brand that I am using that has extra liquid or what. Anyone else have this problem?
Deborah says
Hi Angela, I recently made this recipe again and didn’t run into that problem. When you bake it originally, you bake until it is just set, so it will still be pretty soft. And then it continues to bake once the chicken is added.