Chicken Tamale Casserole
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
12 servings
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Calories
100 kcal
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Course
Main Course
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Cuisine
Mexican
Chicken Tamale Casserole
Description
Chicken Tamale Casserole starts with a batter combining creamed corn, corn muffin mix, green chiles, sour cream, egg, cumin, and shredded cheese. This mixture bakes into a golden, firm base with gentle corn sweetness and mild spice. After baking, denting the surface allows a robust mixture of shredded chicken blended with enchilada sauce to soak through. A final layer of shredded Mexican blend cheese melts atop for richness and a gooey finish. Baking briefly after assembly melds the flavors and smooths the texture.
The dish offers layered flavors balancing creamy cornbread with savory, saucy chicken and melted cheese. The mild heat from green chiles and cumin enhances complexity without overwhelming. It can be served warm, topped with dollops of sour cream and fresh toppings like diced avocado, tomato, and cilantro which provide cool contrast and freshness against the rich casserole.
Adding black beans to the chicken mixture is an optional way to increase protein and texture variety. Using rotisserie chicken simplifies preparation and adds moisture, making this casserole suitable for a weekday meal or casual gathering.
Ingredients
- 1 creamed corn 14 3/4-oz) can
- 1 corn muffin mix 8.5-oz) box
- 1 chopped green chiles Old El Paso brand, (4.5-oz) can
- 1/4 /4 cup sour cream
- 1 egg
- 1 teaspoon cumin ground
- 1 1/2 /2 cups Mexican blend cheese shredded, divided
- 2 cups chicken rotisserie chicken works well here, shredded, cooked
- 1 Red Enchilada Sauce Old El Paso brand, (10-oz) can
- sour cream toppings, avocado and tomatoes diced
- avocado
- tomato
- cilantro
Instructions
- Preheat oven to 400 ° F and spray a 9x13 baking dish with cooking spray.
- In a large bowl, combine the creamed corn, muffin mix, chiles, sour cream, egg, cumin, and 1/2 cup of the shredded cheese.
- Bake for 20-25 minutes or until edges are golden brown and the middle is set.
- Use the back of a wooden spoon (or any other utensil) to make dents in the top of the surface.
- In a medium bowl, combine the chicken and the enchilada sauce and pour over the top of the baked corn mixture. Sprinkle with remaining 1 1/2 cups of the shredded cheese.
- Bake for 5-10 minutes or until cheese is melted.
- Remove from oven and let cool slightly. Slice into squares and top with sour cream, diced avocado, diced tomatoes, and cilantro if desired.
Notes
- Rotisserie chicken is recommended for ease and tenderness.
- Adding black beans to the chicken mixture can add extra protein and texture.
- For more heat, consider adding finely diced jalapeno to the corn batter.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 100 kcal
% Daily Value*
| Serving | 1/12 of the recipe | |
| Calories | 100kcal | 5% |
| Carbohydrates | 1g | 0% |
| Protein | 9g | 18% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 34mg | 11% |
| Sodium | 106mg | 4% |
| Potassium | 75mg | 2% |
| Fiber | 0.03g | 0% |
| Sugar | 0.4g | 1% |
| Vitamin A | 135IU | 3% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 102mg | 10% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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