Chicken Tamale Casserole

Looking for an easy weeknight dinner recipe that’s simple and tasty? This Chicken Tamale Casserole is a real crowd pleaser.

This is an easy mexican inspired Chicken Tamale Casserole that everyone will love.

Having a busy day? This easy and cheese Chicken Tamale Casserole will be your new favorite meal! It takes less than 1 hour to prepare and cook.. SO GOOD!

Prep Time: 15 minutes – Cook Time: 40 minutes – Servings: 8

Ingredients for Chicken Tamale Casserole:

1 Box Jiffy cornbread mix

1 Can cream style corn

2 Large eggs

½ C. Milk

1 tsp. Chili powder

½ tsp. Cumin

2 C. Shredded taco blend cheese

1 ½ C. Enchilada sauce

3 C. Shredded chicken

Green onions for garnish

How To Make Chicken Tamale Casserole:

Step 1. Preheat the oven to 400 degrees.

Step 2. In a mixing bowl, combine the cornbread mix, corn, eggs, milk, chili powder, cumin and 1 cup of the cheese until well blended.

a.

b.

c.

d.

Step 3. Spread the mixture in the bottom of a well greased 9×13 baking dish.

Step 4. Bake for 20 minutes.

Step 5. Remove, and poke holes in the cornbread.

Step 6. Spread the enchilada sauce over the top of the cornbread.

Step 7. Sprinkle the chicken and cheese on top of the casserole.

a. Add chicken

b. Add cheese

Step 8. Bake for another 20 minutes.

Step 9. Garnish with green onions before serving.

Enjoy! Don’t forget to Share and Pin It.

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Chicken Tamale Casserole

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Servings: 8

4.75 from 4 votes

Review Recipe

Ingredients 

• 1 Box Jiffy cornbread mix
• 1 Can cream style corn
• 2 Large eggs
• ½ C. Milk
• 1 tsp. Chili powder
• ½ tsp. Cumin
• 2 C. Shredded taco blend cheese
• 1 ½ C. Enchilada sauce
• 3 C. Shredded chicken
• Green onions for garnish

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Instructions

• Preheat the oven to 400 degrees.
• In a mixing bowl, combine the cornbread mix, corn, eggs, milk, chili powder, cumin and 1 cup of the cheese until well blended.
• Spread the mixture in the bottom of a well greased 9x13 baking dish.
• Bake for 20 minutes.
• Remove, and poke holes in the cornbread.
• Spread the enchilada sauce over the top of the cornbread.
• Sprinkle the chicken and cheese on top of the casserole.
• Bake for another 20 minutes.
• Garnish with green onions before serving.

Nutrition

Serving: 1g | Calories: 309kcal | Carbohydrates: 26g | Protein: 23g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Cholesterol: 108mg | Sodium: 933mg | Fiber: 3g | Sugar: 6g

Author: Marta

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