Prep Time: 10 mins | Cook Time: 40 mins | Total Time: 50 mins | Servings: 8
Enjoy your favorite flavors of the classic tamale with this easy and quick chicken tamale casserole. This casserole is a perfect weeknight dinner option. A no-fuss and an absolutely incredible casserole that everyone will love!
I enjoy this chicken tamale casserole as is, but there are a few amazing variations if you want to make this casserole from great to amazing. If you like a hint of spice, you are welcome to add 1/4 tsp cayenne pepper to the batter. You can also add a small can of diced green chilies if desired. Or use green enchilada in place of red. Either way, this casserole is going to be fantastic!
Ingredients
3 c. shredded cooked chicken, from rotisserie chicken
8.5 ounces corn muffin mix, (like Jiffy)
2 eggs, lightly beaten
1 teaspoon chili powder
1/2 c. milk
1/2 teaspoon cumin
14.5 ounces cream-style corn
1 1/2 c. enchilada sauce
2 c. taco cheese blend, shredded, divided
Optional Toppings:
sour cream
diced tomato
sliced black olives
chopped green onions
shredded lettuce
Salsa
finely chopped cilantro
How to make Chicken Tamale Casserole
Step 1: Prepare the oven. Preheat it to 400 degrees F. Using nonstick cooking spray, lightly grease a 9 x 13-inch casserole dish and set aside.
Step 2: Place the corn muffin mix, cream-style corn, eggs, milk, chili powder, cumin, and 1 c cheese in a large bowl. Mix well until combined. Into the prepared casserole, pour the mixture. Place in the preheated oven and bake for about 20 minutes.
Step 3: When done, take the casserole out of the oven and pierce it a few times using a knife. All over the top of the casserole, pour the enchilada sauce and top with shredded cheese and the rest of the cheese. Return to the oven and bake for additional 20 minutes.
Step 4: Remove from the oven and allow the casserole to cool for about 10 minutes. Then, slice the casserole into pieces and enjoy the optional toppings.
Note:
If desired, you can use equal amounts of shredded pork or beef in place of shredded chicken.
Nutrition Facts:
Calories: 395 kcal | Carbohydrates: 36g | Protein: 25g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 109mg | Sodium: 1045mg | Potassium: 289mg | Fiber: 3g | Sugar: 12g | Vitamin A: 763IU | Vitamin C: 3mg | Calcium: 233mg | Iron: 2mg
Ingredients
- 3 c. shredded cooked chicken, from rotisserie chicken
- 8.5 ounces corn muffin mix, (like Jiffy)
- 2 eggs, lightly beaten
- 1 teaspoon chili powder
- 1/2 c. milk
- 1/2 teaspoon cumin
- 14.5 ounces cream-style corn
- 1 1/2 c. enchilada sauce
- 2 c. taco cheese blend, shredded, divided
- Optional Toppings:
- sour cream
- diced tomato
- sliced black olives
- chopped green onions
- shredded lettuce
- Salsa
- finely chopped cilantro
Instructions
Step 1: Prepare the oven. Preheat it to 400 degrees F. Using nonstick cooking spray, lightly grease a 9 x 13-inch casserole dish and set aside.
Step 2: Place the corn muffin mix, cream-style corn, eggs, milk, chili powder, cumin, and 1 c cheese in a large bowl. Mix well until combined. Into the prepared casserole, pour the mixture. Place in the preheated oven and bake for about 20 minutes.
Step 3: When done, take the casserole out of the oven and pierce it a few times using a knife. All over the top of the casserole, pour the enchilada sauce and top with shredded cheese and the rest of the cheese. Return to the oven and bake for additional 20 minutes.
Step 4: Remove from the oven and allow the casserole to cool for about 10 minutes. Then, slice the casserole into pieces and enjoy the optional toppings.
Notes
If desired, you can use equal amounts of shredded pork or beef in place of shredded chicken.
