Chicken Tamale Casserole

I’m always looking for simple and easy weeknight dinner recipes that will feed my family and keep them happy, which is why I LOVE this super easy and totally cheese Chicken Tamale Casserole!

This Chicken Tamale Casserole is a quick and easy way to satisfy your craving for authentic Mexican tamales! It's a family favorite!pinterestIt combines all the flavors of those authentic tamales into an easy casserole dish that takes less than one hour from start to finish. Since I’m a major fan of all things Mexican food, I had no doubts that this casserole dish would come in as a success.

The base of the casserole is made with a boxed corn bread mix (like Jiffy) that’s infused with creamed corn, chili powder, cumin and a little cheese.

The base of the casserole is made with a corn muffin mix and creamed corn. So easy and delicious!

Once the base is done cooking you simply pour some of your favorite enchilada sauce all over the top. Toss on a some shredded chicken and a little more cheese, then let it finish baking in the oven till it’s nice a bubbly all over.

Once the base is done cooking, cover it with enchilada sauce, shredded chicken and lots of cheese, then bake some more.

Whenever I make Mexican food it’s always garnished with fresh diced tomatoes, shredded lettuce, sliced black olives, chopped green onions, cilantro… I basically go all out. That’s because the more vegetation I put on my plate, the more complete the meal becomes. At least that’s how I see it. So while it’s a great meal straight out of pan… I prefer mine topped with all the trimmings.

Tomato… Tomahto…

Top this delicious cheesy casserole with all your favorite taco toppings for a complete meal!

Chicken Tamale Casserole Recipe Variations:

  • Instead of shredded chicken, try shredded pork or beef.
  • Add a 1/4 tsp of cayenne pepper to the batter to give it a little kick of spice.
  • Add a small can of diced green chilies and substitute chicken for sweet corn for a vegetarian option.
  • Try using green enchilada sauce instead of red.

One bite of this Chicken Tamale Casserole and you'll be absolutely hooked!

Basically this Chicken Tamale Casserole gets 5 stars from this household, and it’s definitely a recipe we will be putting in our rotation frequently.

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Chicken Tamale Casserole

Top this delicious cheesy casserole with all your favorite taco toppings for a complete meal!

This cheesy Chicken Tamale Casserole is a quick and easy family weeknight dinner that has all the flavors of classic tamales without all the fuss!

  • Author: Shawn Syphus | I Wash You Dry
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes

Ingredients

  • 1 package (8.5 oz) corn muffin mix (such as Jiffy)
  • 1 can (14.5 oz) cream-style corn
  • 2 eggs, lightly beaten
  • 1/2 cup milk
  • 1 tsp chile powder
  • 1/2 tsp cumin
  • 2 cups shredded taco cheese blend, divided
  • 1 1/2 cups enchilada sauce
  • 3 cups shredded cooked chicken, from rotisserie chicken

Optional Toppings:

  • diced tomato
  • sour cream
  • shredded lettuce
  • sliced black olives
  • chopped green onions
  • finely chopped cilantro
  • salsa

Instructions

  1. Preheat oven to 400 degrees F. Lightly spray a 9×13 inch casserole dish with non stick cooking spray, set aside.
  2. In a large bowl combine the corn muffin mix, cream-style corn, eggs, milk, chile powder, cumin and 1 cup of cheese. Stir till combined then pour into the casserole dish. Bake for 20 minutes.
  3. Remove from oven and use a knife to pierce the cornbread mixture several times all over. Pour the enchilada sauce all over the top of the casserole. Top with the shredded chicken and remaining cheese. Bake for an additional 20 minutes.
  4. Let cool for 10 minutes before slicing into pieces and serving with optional toppings. Enjoy!

Notes

Substitute the shredded chicken for equal amounts shredded pork or beef if desired.

Nutrition

  • Serving Size: 6 to 8

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This Chicken Tamale Casserole is a quick and easy way to satisfy your craving for authentic Mexican tamales! It's a family favorite!

About the author

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes with a bit of life sprinkled in. Mom to 4 adorable children and dwells in the desert of Southern Utah.
54 Responses
  1. joanne anderson

    Made it for Sunday dinner for the family. It was big hit. I boiled skinless chicken breasts in water with some mexican spices, then shredded it myself.
    Also, once it was baking after I added the chicken and cheese etc.. I caked it for 10 minutes and it looked dry, so I took it out put another layer of enchilada sauce on top of the first layer of cheese, then I added another layer of cheese and baked it for another 10 minutes at 375. It was great. Served sour cream, olives, salsa, guacamole, we also had salad and homemade Sangria. A great easy dinner! Thank for the recipe!!!

  2. Heather

    I made this for our weekly Sunday Supper and it was AMAZING!!! Exactly the same texture as if I’d made tamales – the flavour was spot on and delicious!!! I can’t wait to make it again! I hope you don’t mind if I feature it on my blog?

    1. Jillian Conley

      I’m making this tonight, and adding them to the corn/cornbread mixture. You could also mix them with the enchilada sauce I would think, or add them to the shredded chicken 🙂

  3. Jessica

    Think it could still work if I put diced chicken in with the mix instead of after the enchilada sauce? I’m trying to make about 6x the amount and only have diced chicken to work with.

    1. Is the chicken cooked already? If not, I would just precook the chicken, as I’m not sure how long it would take to bake AND cook the chicken at the same time.

  4. Susan

    Do you think this would be a good freezer meal it after cooking the cornbread and adding the other ingredients it was cooled then frozen before the final cooking process?

  5. chels23

    I made this last night for my boyfriend and I and it was delicious! I added more cheese on top because I wanted it to cover the whole casserole. I highly recommend this dish. Tasted just like a tamale which he loves! Thanks for the recipe!

  6. Moira C

    FYI…I only had one can of chicken from Costco on hand so I added a can of black beans for the topping part and it came out wonderfully. I think this recipe has a lot of flexibility for vegetarian, seafood, beef, pork… Good stuff!

  7. I always wanted to make a casserole but I always thought that this dish is something similar to lasagna. It seems to be nourishing and it consists of the favorite products of my kids I hope they will love it!

  8. CTY

    Sounds like a winner. I’m changing it up a bit (halved the recipe) and will be making it an iron skillet. Will be pairing it with Cuban style black beans.

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Shawn Syphus Hi, I'm Shawn and I'm a busy mom of four; pretending to live on a budget. I love to cook, and explore new recipes, but they have to be quick and easy with as few dishes as possible.

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