Chicken Tamale Casserole

This Chicken Tamale Casserole has a sweet cornbread crust topped with enchilada sauce and chicken. This Mexican dinner is a crowd pleaser! Chicken Tamale Casserole - a sweet cornbread crust topped with enchilada sauce and chicken. This is a crowd pleaser! the-girl-who-ate-everything.com

As you know I just got back from NYC for the first time. Here’s what I loved about it; I felt the city on the whole was driven, vibrant…everyone seemed like they were on their way to something important and life changing.

I’m sure that pace can get tiring after a while, but for the four days I was there I appreciated it. Since I was there for my husband’s MBA program we visited the Google Headquarters, WeWork, Getty Images, NFL headquarters, and toured the United Nations.

Any chance we could find we found something good to chow on. For some reason, we didn’t find any good Mexican food.

I’m not saying it doesn’t exist but we didn’t find it. By the time I got home I was seriously craving Mexican food. We eat it at least twice a week and I was going through major withdrawls.

This Chicken Tamale Casserole is mild enough to feed to your kids and spicy enough to keep the adults interested.

You guys, the crust is a soft version of cornbread cooked just enough so that it holds together but soft enough that you think you’re eating something incredibly indulgent. I want to feed this to everyone I know. Fuh real. We cleaned the entire pan.

Chicken Tamale Casserole - a sweet cornbread crust topped with enchilada sauce and chicken. This is a crowd pleaser! the-girl-who-ate-everything.com

The crust comes together quickly with some Old El Paso green chiles, cornbread mix, creamed corn, sour cream, egg, and cumin.TheGirlWhoAteEverything_ChickenTamaleCasserole_Step1_Horizontal-2If you have a cornbread recipe you like meant for an 8×8 pan feel free to use it. We are using it for a 9×13 pan because we only want a thin layer.
TheGirlWhoAteEverything_ChickenTamaleCasserole_Step1_Horizontal-6Cook the mixture just until the edges start to turn golden brown. The mixture will continue to cook after the chicken is placed on top and baked.
Chicken Tamale Casserole - a sweet cornbread crust topped with enchilada sauce and chicken. This is a crowd pleaser! the-girl-who-ate-everything.comRotisserie chicken works great in this dish. Mix it with some Old El Paso red enchilada sauce.TheGirlWhoAteEverything_ChickenTamaleCasserole_Step1_Horizontal-7Chicken Tamale Casserole - a sweet cornbread crust topped with enchilada sauce and chicken. This is a crowd pleaser! the-girl-who-ate-everything.comTop it with cheese…Chicken Tamale Casserole - a sweet cornbread crust topped with enchilada sauce and chicken. This is a crowd pleaser! the-girl-who-ate-everything.comSome chopped cilantro adds color and flavor.Chicken Tamale Casserole - a sweet cornbread crust topped with enchilada sauce and chicken. This is a crowd pleaser! the-girl-who-ate-everything.comChicken Tamale Casserole - a sweet cornbread crust topped with enchilada sauce and chicken. This is a crowd pleaser! the-girl-who-ate-everything.comYou must top it with some sour cream, diced avocado, and chopped tomato.Chicken Tamale Casserole - a sweet cornbread crust topped with enchilada sauce and chicken. This is a crowd pleaser! the-girl-who-ate-everything.com

You’ll want to make this for your family, for your friend who just had a baby, and for anyone you want to make happy!

5 from 5 votes
Chicken Tamale Casserole - a sweet cornbread crust topped with enchilada sauce and chicken. This is a crowd pleaser! the-girl-who-ate-everything.com
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Chicken Tamale Casserole
Servings: 12
Ingredients
  • 1 (14 3/4-oz) can creamed corn
  • 1 (8.5-oz) box corn muffin mix
  • 1 (4.5-oz) can Old El Paso chopped green chiles
  • 1/4 cup sour cream
  • 1 egg
  • 1 teaspoon ground cumin
  • 1 1/2 cups shredded Mexican blend cheese , divided
  • 2 cups shredded cooked chicken (rotisserie chicken works well here)
  • 1 (10-oz) can Old El Paso red enchilada sauce
  • Toppings: sour cream , diced avocado, diced tomatoes, cilantro
Instructions
  1. Preheat oven to 400 ° F and spray a 9x13 baking dish with cooking spray.
  2. In a large bowl, combine the creamed corn, muffin mix, chiles, sour cream, egg, cumin, and 1/2 cup of the shredded cheese.
  3. Bake for 20-25 minutes or until edges are golden brown and the middle is set.
  4. Use the back of a wooden spoon (or any other utensil) to make dents in the top of the surface.
  5. In a medium bowl, combine the chicken and the enchilada sauce and pour over the top of the baked corn mixture. Sprinkle with remaining 1 1/2 cups of the shredded cheese.
  6. Bake for 5-10 minutes or until cheese is melted.
  7. Remove from oven and let cool slightly. Slice into squares and top with sour cream, diced avocado, diced tomatoes, and cilantro if desired.
Recipe Notes
You can add black beans to the chicken mixture if you want.

Rotisserie chicken works great in this dish.

To spice it up a bit, add a finely diced jalapeno to the corn mixture.

Source: adapted from Food.com
Chicken Tamale Casserole - a sweet cornbread crust topped with enchilada sauce and chicken. This is a crowd pleaser! the-girl-who-ate-everything.com

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Comments

  1. I’ve never tried anything like this but “crowd pleasing” is good enough for me! Looks delicious, I really want to try this as it’s so different from everything I’d normally cook.

  2. I love LOVE tamales but of course I never make them because OMG all the work. This is a great idea!! Definitely adding it to the rotation. I’m so glad I got to see you last weekend!!

  3. OMG! This looks amazing!! What a great idea – I would have never thought to use a cornbread mix as the base. I am so making this. Next week no Taco Tuesday. It’s Chicken Tamale Tuesday!
    Thanks for the great recipe!! 🙂

  4. Is there a way to make this a freezer meal?

  5. Making this tonight for dinner 🙂 Can’t wait, looks delish!

  6. I made it last night and we loooooved it! This will end up in our regular rotation! Thanks:)

  7. hey girl this looks amazing! Glad ya’ll had a great trip!

  8. I made this with little changes: I added roasted corn and cumin seeds to the cornbread and subbed Greek yogurt for the sour cream; because I was on a time crunch, I bought pre shredded barbacoa beef from Target. It was AMAZING. My fiancé even went back for seconds! It keeps well and is great heated in the microwave – the two of us got two dinners and two lunches a piece!

  9. I made this two nights ago. So easy and soooo yummy. Can’t wait to make it again.

  10. Your casserole looks delicious and I was excited to print out the recipe to try it but this site is sooo slow and bogged down with ads that I won’t be adding it to my favorites.

  11. This was a huge hit at my house tonight. Thank you!

  12. I’ve made this today for lunch and everybody loved it!! it’s truly a crowd pleaser. thank you for sharing this recipe. we just had the leftovers for dinner. it’s also really tasty cold. it sets well and you can cut it into little squares, top each one individually and make an appetizer or football snack out of it 🙂

  13. Crystal Thomas says:

    I made this tonight exactly as the recipe said. My boyfriend and I loved it! YUM.

  14. Just pulled out of the oven! I’m worried my picky bf won’t like it so keeping my fingers crossed! I didn’t add green chillies bc I didn’t have any, but I did add a jalapeno. Had to use sharp cheddar instead of Mexican cheese also. Was going to add black beans like you suggested but then completely forgot. Whoops!

  15. Christine Titus says:

    This recipe was delicious! My kids loved it, and my husband ate it despite the corn. Not sure if he even knew it was in there. I messed up and forgot to pick up a can of enchilada sauce while I was in town, and really didn’t want to make the trip just for that one item. I happened to have all of the ingredients on hand to make my own enchilada sauce, and I gotta tell ya, I think that’s what really made this recipe go from good to freakin’ awesome!

  16. This was delicious – added the black beans to the chicken mixture as suggested. I used an 8×11″ dish and baked about 25 mins. Also used a medium spice enchilada sauce that added more flavor.

  17. I made this tonight and I am here to say it is VERY good! I made it exactly as described in the 9 by 13 inch pan. I think it tastes just like a chicken tamale. The cilantro really makes this dish. Thanks so much for sharing!

  18. Just made it now eating tonight it looks great😊

  19. Such a quick and easy weekday meal. Not only did my family and I enjoy the taste of this dish but the simplicity of it as well. I look forward to trying more of your recipes! Thank you

  20. I was looking for something different foe dinner, with chicken. I saw this and it sounded good, I had all the ingredients and seemed easy. I made it, minus the green chilies, as my son’s don’t care for them. It was delicious my crust was a little bit thicker because I used a glass casserole that is 9 by 11 . My entire family loved it even my brother who has something to say about everything. I love your blog, I have made the cream cheese chocolate chip cookies and several other things. Thank you. You are fabulous and your recipes are fantastic. LOVE you Christy…..

  21. Betty G. Taylor says:

    Made this tonight, and was VERY pleased with the taste!! Will definitely make it again, as hubby and I both liked it a lot…Keep those easy, tasty recipes coming, lady!!..Great job!!
    Betty T.