This chicken tamale casserole recipe takes all the bold flavors of the traditional dish and takes away the work so you can enjoy the classic flavors even on the busiest days. Basically, this chicken tamale casserole is a quick and easy family weeknight dinner that has all the flavors of the classic tamale dish, but without all the effort!
Delicious cornbread crust topped with shredded chicken, enchilada sauce, and loads of shredded cheese. What’s there not to like! So, if you’re ever looking for a tasty and easy weeknight dinner, then you need to stop looking because this is the perfect recipe for you.
If you’d like you could also customize this dish with some optional toppings, for example, I like to add some sour cream, shredded lettuce, tomatoes, black olives, salsa. You just need to get creative!
How To Make The Best Chicken Tamale Casserole:
- 14.5 oz cream-style corn
- 8.5 oz corn muffin mix
- 3 cups shredded cooked chicken (from a rotisserie chicken)
- 2 cups taco cheese blend (shredded & divided)
- 1 1/2 cups enchilada sauce
- 1/2 cup milk
- 2 eggs (lightly beaten)
- 1 tsp chili powder
- 1/2 tsp cumin
Start by preheating the oven to 400 °.
Then using cooking spray, lightly spray a 9×13 casserole dish.
Next, in a large bowl combine the corn muffin mix, milk, eggs, cream-style corn, chili powder, and 1 cup of cheese. After combining, stir them together until all the ingredients have been incorporated.
Then transfer the mixture from the large bowl to the casserole dish. Bake for approximately 20 minutes or until the casserole is set.
Once the casserole has finished baking, take it out of the oven. Using a knife pierce the cornbread mixture several times all over. Then pour the enchilada sauce over the top of the casserole.
Finally, top the casserole with the shredded chicken and the rest of the cheese. Bake the casserole for an additional 20 minutes.
When the casserole finishes baking, take it out of the oven let it cool down for at least 10 minutes before slicing. If desired serve with some additional toppings.