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


  • 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


  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!


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


  • Serving Size: 6 to 8


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. 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. 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.

  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.

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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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