Chicken Tamale Casserole
User Reviews
5
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Prep Time
15 mins
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Cook Time
35 mins
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Total Time
50 mins
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Servings
8 servings
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Calories
384 kcal
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Course
Main Course
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Cuisine
Mexican
Chicken Tamale Casserole
Description
Chicken Tamale Casserole builds on a corn muffin mix base combined with cream-style corn, green chiles, eggs, and seasonings to achieve a moist, lightly spiced cornbread texture. After partially baking this cornbread layer, shredded chicken is added with red enchilada sauce and the remaining cheese to form a layered casserole. Baking again melts the cheese and melds flavors.
The seasoning includes cumin and chili powder, which contribute a subtle southwestern flavor without overwhelming heat. The melted cheddar cheese topping adds a creamy, rich component that complements the cornbread and chicken. The casserole offers a balance of soft, crumbly cornbread, tender chicken, and a saucy finish.
Serving with sour cream and fresh cilantro adds coolness and herbal brightness to each portion. This dish is well suited for a family dinner or potluck, providing a hearty portion and easy preparation with boxed corn muffin mix as a shortcut.
The recipe notes mention nutrition estimates and adapted ingredients, so keep in mind any dietary adjustments when preparing. It is baked in a 9x13-inch dish for convenient slicing and serving.
Ingredients
- 8 oz cheddar cheese divided, shredded
- 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 egg
- 1 teaspoon cumin ground
- 1/4 teaspoon ground chili powder
- 1 (10 oz) can Red Enchilada Sauce
- 2 cups chicken cooked shredded or diced
- sour cream for topping
- cilantro for topping
Instructions
- Preheat the oven to 400ºF. Spray a 9x13-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.
- 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.
- 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.
Notes
- Nutrition information provided is an estimate and can vary by brand; use as a general guide.
- The sour cream topping is optional and not included in the nutritional count.
- Using cooked shredded chicken helps achieve even distribution and tender texture in the casserole.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 384 kcal
% Daily Value*
| Serving | 1/8 of recipe | |
| Calories | 384kcal | 19% |
| Carbohydrates | 35g | 12% |
| Protein | 22g | 44% |
| Fat | 17g | 26% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 5g | 29% |
| Trans Fat | 0g | 0% |
| Cholesterol | 110mg | 37% |
| Sodium | 805mg | 34% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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