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Chicken Tamale Casserole Recipe

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4 from 15 reviews

This Chicken Tamale Casserole is a comforting Tex-Mex dish combining shredded chicken, cheesy corn muffin batter, and zesty enchilada sauce baked to perfection. Topped with sour cream and fresh cilantro, it’s an easy, crowd-pleasing casserole that captures the flavors of tamales without the hassle of wrapping them.

  • Total Time: 50 minutes
  • Yield: 8 servings

Ingredients

Main 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)

Toppings

  • Sour cream (for topping)
  • Fresh cilantro (for topping)

Instructions

  1. Prep: Preheat your oven to 400ºF (200ºC). Lightly spray a 9×13-inch baking dish with nonstick cooking spray to prevent sticking.
  2. Mix the Batter: In a medium bowl, combine 1 cup of shredded cheddar cheese, cream-style corn, corn muffin mix, diced green chiles, milk, eggs, ground cumin, and chili powder. Stir gently until everything is just incorporated to avoid overmixing.
  3. Pour and Bake: Pour the batter into the prepared baking dish. Bake in the preheated oven for 20 minutes or until the casserole is set and slightly firm to the touch.
  4. Prepare for Topping: Remove the casserole from the oven. Use a fork or skewer to pierce the surface liberally, creating small holes for the sauce to seep into.
  5. Add Sauce and Toppings: Pour the red enchilada sauce evenly over the casserole. Sprinkle the cooked shredded chicken over the sauce, then distribute the remaining shredded cheddar cheese on top.
  6. Bake Again: Return the casserole to the oven and bake for an additional 15 minutes, or until the cheese on top has melted completely and is bubbly.
  7. Rest and Serve: Remove the casserole from the oven and let it rest for 5 minutes to set. Serve warm, topped with dollops of sour cream and fresh cilantro for a burst of flavor.

Notes

  • You can substitute shredded chicken with diced chicken if preferred.
  • Adjust the amount of green chiles according to your heat preference.
  • For a spicier kick, add a pinch of cayenne pepper or hot sauce to the batter.
  • Leftovers can be stored covered in the refrigerator for up to 3 days and reheated gently.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Mexican-American

Find it online: https://dishiary.com/chicken-tamale-casserole-recipe/