Chicken Tamale Casserole
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
8
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Calories
295 kcal
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Course
Main Course, Dinner
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Cuisine
Mexican
Chicken Tamale Casserole
Description
This casserole features a cornbread made from cornmeal, sugar, salt, baking powder, egg, melted butter, buttermilk, creamed corn, and diced green chiles, baked until set and lightly browned. Poking holes in the cornbread before topping allows enchilada sauce to penetrate, infusing the base with moisture and flavor. The shredded cooked chicken is combined with half the enchilada sauce, then layered on top, followed by the remaining sauce and shredded cheeses. Baking further melts the cheese and melds the components into a cohesive dish.
The dish offers a balance of sweet, slightly spicy cornbread with savory chicken and cheese enhanced by the tomato-based enchilada sauce. The option to garnish with cilantro, avocado, green onions, pomegranate seeds, or sour cream adds fresh, creamy, or crunchy contrasts, rounding out the casserole’s flavor profile. This recipe serves as a filling main dish well-suited for family meals or casual gatherings.
The casserole can be stored tightly covered in the refrigerator for 3 to 4 days or frozen up to 6 months. Thawing overnight and reheating in the oven at 350°F keeps the texture intact. Nutritional information excludes optional toppings, which can be adjusted according to taste and dietary preference.
Ingredients
For Cornbread
- ½ cup cornmeal
- 2 tablespoon sugar
- ½ teaspoon salt
- 1 tablespoon baking powder
- 1 egg
- 4 tablespoon butter unsalted, melted
- ⅓ cup buttermilk
- 1 cup creamed corn
- 4.5 ounces diced green chiles 1 can
Tamale Casserole
- 2 cups chicken cooked, shredded white or dark meat
- 1 cup Monterey jack cheese shredded
- 1 cup cheddar cheese shredded, Tex Mex style
- 10 ounces enchilada sauce
Optional Toppings
- cilantro
- avocado
- green onions
- pomegranate seeds
- sour cream
Instructions
- Preheat your oven to 400°F.
- Add the cornmeal, sugar, salt, baking powder to a medium size bowl and whisk together. Add the egg, butter, and buttermilk and whisk well. Stir in the creamed corn and the green chiles. Pour the cornbread mixture into a 12 inch skillet or a 9x9 inch baking pan.
- Bake for about 20 to 25 minutes. To make sure the cornbread is done, insert a toothpick in the center of the cornbread and if it comes out clean, it's done.
- When the cornbread is done, poke holes into it with a fork, or I used the end of a wooden spoon.
- Mix half of the enchilada sauce with the shredded chicken. Pour the other half of the enchilada sauce over the top the cornbread. Top with shredded chicken and all the cheese.
- Bake the casserole for about 15 minutes or until the cheese has melted and has started to brown on top.
- Let cool for about 5 minutes then top the casserole with any of the optional toppings listed before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for 3 to 4 days to maintain freshness.
- This casserole freezes well for up to 6 months; thaw overnight in the refrigerator before reheating.
- Reheat frozen casserole in a 350°F oven for about 30 minutes until warmed through.
- Nutritional info does not include optional toppings; adjust toppings to preference for flavor and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 295 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 295kcal | 15% |
| Carbohydrates | 21g | 7% |
| Protein | 13g | 26% |
| Fat | 18g | 28% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 74mg | 25% |
| Sodium | 739mg | 31% |
| Potassium | 328mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 771IU | 15% |
| Vitamin C | 4mg | 4% |
| Calcium | 295mg | 30% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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