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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Top this delicious cheesy casserole with all your favorite taco toppings for a complete meal!
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4.9 from 49 votes

Chicken Tamale Casserole

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!
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Dinner
Cuisine: Mexican
Servings: 8
Calories: 395 kcal
Author: Shawn


  • 8.5 oz corn muffin mix, (such as Jiffy)
  • 14.5 oz cream-style corn
  • 2 eggs, lightly beaten
  • 1/2 cup milk
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 2 cups taco cheese blend, shredded , 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


  • Preheat oven to 400 degrees F. Lightly spray a 9x13 inch casserole dish with non stick cooking spray, set aside.
  • In a large bowl combine the corn muffin mix, cream-style corn, eggs, milk, chili powder, cumin and 1 cup of cheese. Stir till combined then pour into the casserole dish. Bake for 20 minutes.
  • 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.
  • Let cool for 10 minutes before slicing into pieces and serving with optional toppings. Enjoy!
Substitute the shredded chicken for equal amounts shredded pork or beef if desired.


Calories: 395kcal | 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
Keywords: Baked, Casserole, Chicken, delicious, Easy, Tamale
DID YOU MAKE THIS RECIPE?don't forget to share a picture and mention @iwashyoudry on Instagram or tag #iwashyoudry!


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. Mom to 5 adorable children and dwells in the desert of Southern Utah.
136 Responses
  1. Ima Chowhound

    Was delicious. I made with ground beef instead of chicken. A couple of things I wanted to point out is that a smaller size pan (like a 7 X 12″) would be much more appropriate for this recipe, as the batter will turn out thicker instead of so thin. And because I don’t like Jiffy, I made a homemade version of it to use in recipe (which you can really taste the difference). I used shredded cheddar because it’s all I had. And also, for those who don’t like enchilada sauce, you can substitute with a can of tomato soup. Seriously, it is delectable!

    1. Yes, you can definitely cook it in a smaller pan, you’ll just want to make sure you cook it a tad longer so the filling can get cooked through. 🙂 So glad you enjoyed it!

  2. Mandy

    Do you think a gluten free corn bread mix would substitute for the regular muffin mix? We have one family member with gluten sensitivity and I’ve seen what happens if gluten sneaks into a dish.

  3. Ciara

    Made this tonight and followed the recipe exactly but used green sauce instead of red! It was delicious! My family liked the sweetness the creamed corn added to the corn muffin mixture. Only thing I’d change next time is maybe adding a little bit of salt to the corn muffin mix to give it a little more flavor. I did have to bake the corn mixture for about 25 min vs the 20 minutes stated, but could’ve just been my oven. Thanks for the delicious recipe

  4. I was excited about trying this recipe, but I was very disappointed with the results.. it tasted as though we were eating sweet birthday cake with enchilada sauce and chicken, and cheese and veggies and sour cream ect.. it was not good, at all but we didn’t want to waste it so we ate as much as we could. Just being honest.

    1. Sicia

      Same here! Very disappointed. But will try switching out the cornbread mix with pre-mixed tamale corn mix (used to make tamales) from our local Hispanic store.

      1. Connie

        2 stars
        I was also disappointed with how it turned out. Way too sweet. I even added 1/2 tsp of cayenne to the cornbread mixture and topped it off with sliced jalapenos. I really wanted this to be good but…

        1. I’m sorry you found it too sweet. Might be the corn muffin mix you’re using. If you find that mix to be too sweet, you’ll probably find the same results with this recipe. I would suggest finding a brand that tastes more on the savory side.

    1. Jerry

      Im cookink it now. I cant my bread ‘meal’ mixture done enough to poke holes for sauce. Put back n oven. We’ll see lol

  5. Scott

    Absolutely fabulous made this last night added a can of green chilies to the cornbread mix and used ground beef with a pack of toco season in place of the chicken and served it with lettuce tomatoes sour cream and green onions this one is a keeper thanks so much for posting it!!!!

  6. Lora L Cotton

    Im gonna try making this WITHOUT the corn, by making the cornbread per pkg directions and just pouring that on top.

  7. Lora Cotton

    This looks absolutely DELISH! But there is one small problem…my husband cannot ear corn. Is there something else that could be used in place of the creamed corn??? TIA

      1. Lora L Cotton

        Actually, Shawn, his corn restriction is more due to diverticulitis, so it’s actually the KERNEL that is the problem -he can’t eat onions, seeds, nuts or corn – because they tend to get caught in the diverticuli and as the intestine squeezes, these things become caught and then to decompose, which causes infection = diverticulitis. So the only corn he CAN have is corn meal.

    1. sue hubbard

      what about just blending the corn down even further so there are not any actual kernels left before adding in, but still flavor? i dont know what that would do to the consistency of the dish, but just a thought.

  8. Patricia Ann Moore

    This is so easy and delicious! I made it with ground beef a few weeks ago and today I made it with chicken. Both delicious!!!

  9. Debbie

    OMG, this is sooooo good! I made it last week and again this week. I did add a second can of enchilada sauce and added more cheese. It is super easy to make. Can’t wait to make it again for our neighbors when we all get together.

  10. 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!!!

  11. 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 🙂

  12. 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.

  13. 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?

  14. 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!

  15. 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!

  16. 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!

  17. 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 five; 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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