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Chicken Tamale Casserole

Chicken Tamale Casserole

This chicken casserole tops my list of all time favorites. Imagine a thick layer of a delicious, sweet corn pudding topped with yummy chicken, a little sauce, and lots of gooey melted cheese. It’s all the best elements of chicken tamales in an easy to put together casserole. Well, can you say, “hello dinner time home-run!” The fam doesn’t simply like this, they love it and absolutely devour it! I usually make this with a rotisserie chicken from the market. I love how flavorful the meat is and it cuts down my prep time significantly. Another way to speed up the prep time is to use a Mexican blend of pre-shredded cheese. So, all in all, this family fav is also a snap to get on the dinner table, too! Win-Win!

Chicken Tamale Casserole


  • 4 ounces Cheddar cheese, grated
  • 4 ounces Monterey Jack or Pepper Jack cheese, grated
  • 1/3 cup milk
  • 1 egg
  • 1 teaspoon ground cumin
  • 1/8 teaspoon ground red pepper
  • 1 (14 3/4-ounce) can cream-style corn
  • 1 (8.5-ounce) box corn muffin mix (Jiffy works great)
  • 1 (4-ounce) can chopped green chiles
  • 1 (10-ounce) can red enchilada sauce
  • 1 pound ground chicken (turkey or beef work just as well)
  • salt and pepper, to taste
  • fresh chopped cilantro or parsley, to taste
  • Get Dairy-Free Recipes for Every Meal


  1. Preheat the oven to 400 degrees.
  2. Spray a 13×9 baking dish with cooking spray.
  3. Combine the cheeses in a small bowl.
  4. In a large bowl, stir together 1/4 cup of the combined cheese, the milk, egg, cumin, red pepper, corn, muffin mix, and the green chiles. Stir until just combined.
  5. Pour into the prepared pan and bake for 15 minutes or until just set.
  6. While the cornbread is baking, cook your ground chicken in a skillet over medium heat until cooked completely through. Drain, if necessary, and salt and pepper the chicken.
  7. Remove the cornbread from the oven and pierce all over with a fork.
  8. Pour the enchilada sauce over the corn bread.
  9. Top with the chicken and remaining cheese.
  10. Return to the oven for another 15 minutes.
  11. Sprinkle with the chopped cilantro

Chicken Tamale Casserole

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