Chicken Tamale Casserole Recipe
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
8 servings
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Calories
372 kcal
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Course
Main Course
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Cuisine
Mexican
Chicken Tamale Casserole Recipe
Description
This Chicken Tamale Casserole starts with a homemade cornbread layer made from a mix combined with eggs and milk and partially baked until golden. The filling consists of shredded cooked chicken, drained black beans, corn, diced green chiles, and enchilada sauce mixed together for a flavorful and slightly spicy base. This mixture is poured over the cornbread and topped with additional enchilada sauce and cheddar cheese before returning to the oven to melt the cheese and finish baking.
The resulting casserole offers a moist, crumbly cornbread base with a saucy, mildly spicy, and cheesy topping that includes the hearty textures of beans, corn, and shredded chicken. The layers provide a balance of soft cornbread and tender filling flavors typical of tamale dishes presented in a casserole form.
This casserole can be served with fresh toppings like sour cream, cilantro, or additional salsa to add fresh brightness. It is suitable as a satisfying main dish or potluck offering, with leftovers that store well refrigerated or frozen.
Using rotisserie chicken speeds preparation, and choosing a spicy enchilada sauce can add heat to suit your preference. Baking times and preheating the oven ensure the cornbread sets properly and the cheese melts evenly.
Ingredients
Cornbread:
- 2 .5 ounce cornbread mix packages
- 2 egg
- ⅔ cup milk
Filling:
- 3 cups chicken shredded, cooked
- 14 ounces black beans 1 can, drained
- 1½ cups corn
- 4 ounces diced green chiles 1 can
- 20 ounces Red Enchilada Sauce 2 cans
- 1-2 cups cheddar cheese shredded
Instructions
- Preheat the oven to 375℉.
- Whisk cornbread ingredients together in a bowl until smooth.
- Pour mixture into the bottom of a greased 9x13 casserole dish. Bake for 15-20 minutes, until cooked through in the middle and the edges are golden brown. Use the back of a wooden spoon to make a few small holes in the cornbread.
- Combine chicken, black beans, corn, green chiles, and half of the enchilada sauce in a bowl. Pour the mixture over the cornbread layer. Top with the remaining enchilada sauce and the cheddar cheese.
- Bake for 10-15 minutes, or until the cheese is melted to your liking.
- Top with your favorite taco toppings, such as cilantro and sour cream.
Notes
- Store leftover casserole in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
- Use a preheated oven to ensure even baking of the cornbread layer.
- Rotisserie chicken is a convenient substitution for shredded cooked chicken.
- Choose spicy enchilada sauce to increase heat according to taste preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 372 kcal
% Daily Value*
| Calories | 372kcal | 19% |
| Carbohydrates | 39g | 13% |
| Protein | 18g | 36% |
| Fat | 16g | 25% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 90mg | 30% |
| Sodium | 979mg | 41% |
| Potassium | 290mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 12g | 24% |
| Vitamin A | 363IU | 7% |
| Vitamin C | 11mg | 12% |
| Calcium | 160mg | 16% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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