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!
It 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.
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.
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…
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.
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
Ingredients
- 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
Instructions
- 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!
Notes
Nutrition
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Kid Friendly
One Skillet
Pressure Cooker
Slow Cooker
9x13 Recipes
15 Minutes
30 Minutes
Freezer Friendly
Can I make this in the crockpot? Our oven needs replaced and isn’t working currently but this looks oh so good and want to eat it this week!
I don’t know if that will work I have not tried it this way. If you do give it a try, let us know how it turns out!
This was amazing! I made a homemade enchilada sauce since I didn’t have a can at home.
https://cookieandkate.com/enchilada-sauce-recipe/ My teenage sons gobbled it ALL up! No leftovers! Thank you for sharing!
That’s so great to hear Nancy! I have an enchilada sauce recipe that is super easy too. You should give it a try next time! https://iwashyoudry.com/homemade-enchilada-sauce/
This recipe is excellent, made it tonight and was so glad I did! Not often you find such a good easy filling recipe, this would be fantastic for any pot luck for sure as well! The recipe is clear and has great tips and info for success of this meal! Love it!
That’s so great to hear Janet! I’m glad you enjoyed it!
HOLY GUACAMOLE! This is delicious (and budget-friendly)! The sweetness of the cornbread countered by the spices of homemade enchilada sauce and added green chilis create the perfect comfort dish. This was easy enough to make. I baked my chicken a few minutes earlier than starting the cornbread, and it was ready just in time for step 3. I already shared the recipe with my mom. This dish will definitely be a go-to for family gatherings. Yum! Thanks for sharing.
That’s so great to hear Cree! I’m glad you all enjoyed it!
I always make this recipe it’s one of our favorites. Today I made it and I couldn’t find any creamed corn anywhere so if this happens to you I have a solution. Take 10oz of corn fresh, frozen (thawed), or canned put half of it in a blender with a splash of milk unit completely blended. Then put that aside. Next coarsely blend the rest of the corn just push the blend button a couple times. Mix coarse blend corn with thorough blend corn in a bowl and BOOM fast easy on the spot substitute for creamed corn you don’t have to cook. My dinner just came out of the oven and it’s exactly the same as always. Hope this helps someone!
Great tip Jessica! Thanks for sharing!
I just mad this casserole and it was a fantastic plate of pure comfort food. I had to modify the ingredients a bit as I only had a smidge of three different cheeses on hand but it worked well.
Thank you for sharing!!
So glad you were able to make it work with what you had on hand!
Is it on to use regular can of corn instead of cream-style as I don’t have any on hand.
Actually, cream style corn has a different consistency than canned corn and wouldn’t be a great substitute for this. You can google how to make cream style corn with canned corn and there are some great recipes out there. Hope that helps!
Holy cow,this is good! Made it twice. Once as written. It was delicious. Second time I sauteed one diced onion in 1/4c of butter and added it to the cornbread mixture along with 1t taco seasoning and a 4oz can of drained fire roasted diced green chillies. Baked 20 minutes. After I poured the red enchilada sauce over the cornbread, I spread 1c of sour cream thinned with 1/2c of green enchilada sauce. Topped with chicken and remaining cheese. I baked another 30 minutes. YUM!! Served with mexican rice, black beans, Trader Joe’s peach salsa and chili corn salsa. With can’t get enough!
So glad you enjoyed it Debra! Love your modifications that you made too!
We make this recipe a lot for company! I usually use Costco Rotisserie chicken and mild enchilada sauce. Love it!
Love those Costco chickens!! Glad you enjoyed it Kerri!
what can I use instead of enchilada sauce. Its to spicy for kiddos ?
I would stick with enchilada sauce for this recipe. The sweetness from the cornbread should tame the overall spice level down.
I made this tonight and put enchilada sauce on half and used a mixture of enchilada sauce and plain tomato sauce on the other half of the casserole. My anti-spicy kid loved it!
Great idea! Thanks for sharing Amy!
I use the Taco Bell Brand mild sauce. The bottles are only 7.5 oz so you need a little less than 2 bottles. My mom doesn’t do spicy so this works for her instead of enchilada sauce.
Love the modification you made Jenn! Thanks for sharing!
If you use green enchilada sauce its not spicy.
My family really liked it. One said it was really good but was a little too sweet. Do you know how to make this using a homemade from scratch cornbread recipe?
You could use a homemade cornbread recipe, but the only cornbread recipe I have is a sweet cornbread. hah! 😉
Can this be made as a freezer meal?
I think you can easily freeze this after it’s been baked, but I’m not sure if this is a great prep, freeze, bake dish.
Do you think green Chile pulled pork can be used in place of the chicken?
Definitely!!
The family loved it.
Would it be possible to be added to your email address.
I love all your recipes.
Hi Annette! I’m so glad you enjoyed the recipe! You can sign up for my newsletter here: https://www.subscribepage.com/iwashyoudry
Can this be made and then heated later?
Hi Mary, This is great as leftovers, if that’s what you’re referring to?
This was delicious! I was excited to try it and the whole family loved it! I had read the comments about it being too sweet so I upped the enchilada sauce to hot instead of mild and it was perfect!! Will make this again!!
I’m glad you enjoyed it Trish!
Wow. Absolutely incredible recipe! I used a little liquid smoke, jalapeños, pepper jack cheese, taco cheese, and added smoked paprika. A little salt takes away most of the sweetness, if you aren’t a fan of the sweetness. I will definitely be making this again!
Hi Lauren, so glad you enjoyed the recipe! Is there any reason you gave it 3 stars instead of 5?
Wonderful, quick and easy. It doesn’t get better than that. I had left over carnita meat that I used instead of shredded chicken. Everyone loved it. Thank you.
That sounds great Renee! So glad you enjoyed it!
I made this, with a small change. I love the flavor of green chile, so I substituted a small can of green chile for some of the creamed corn, then used green chile enchilada sauce. Absolutely delicious, and my fridge smelled like green chile from the leftovers (that didn’t last long), so double bonus there!!
Love the changes you made! Great ideas!
This looks absolutely Amazing I’m always amazed what people come up with will be making tomorrow night! Thank you for sharing!!!
Made tonight for supper!!! Went right by the recipe and it’s an Easy Meal & Delicious too!!! Ty for the recipe
Fantastic! So glad you enjoyed it Glenda!
It turned out perfect and looked beautiful once it was cut and put on the plate and garnished….however we found it way too sweet for our taste. . Next time I am going to use a non-sweet cornbread mix and no creamed corn….just going to make cornbread according to directions and add a small can of green chilies and the cheese. Otherwise, a great easy dinner! Thank you for another yummy recipe!
You’ll have to let us know how it turns out with the modifications you’re thinking about. I’m glad you enjoyed it!
I was looking for a recipe to balance out short ribs that were a little too spicy on their own… this was a perfect solution ! I did add black refried beans with the meat layer and used mild red sauce. I love the taste and simplicity of this recipe!
Love it! Sounds like a great way to use up some leftovers! 🙂
LOVE this recipe!!! The first time I made it I didn’t have chicken, so I grabbed some homemade chili out of the freezer and used it with my homemade enchilada sauce…yum! When I tried it with shredded chicken it was equally delicious! 🙂
Awesome! So glad you enjoyed the recipe Cheree!
I had a hard time with mine. I see the smaller casserole in the photos, and I wish I had done that. I made the 2x, but noticed it was also in a 9×13 pan, but with double the ingredients. So, it was overflowing, raw in the middle, and had to cook it an extra 30 minutes so it wasn’t soupy in the middle. The recipe sounds so good! Hope you can modify it for the larger recipe. I see others had trouble with theirs not cooking in the middle. 🙁
Using two 9×13 pans when doubling the recipe should solve your problem. Hope this helps!
So is the base cooked till it’s done or semi done? 20 minutes isn’t long enough to cook it thru.
Hi Kris, In a 9X13 pan the base will cook into a moist bread-like base. If you need you can leave it in an extra 5 or 10 minutes. Hope this helps!
Made this tonight. So good!! I thought the chicken would be a little dry so I added a can of Rotel tomatoes with juice. My husband had 3 big pieces!
AWESOME!! So glad you guys are enjoying the recipe!
Is the cornbread mixture supposed to be moist? I’ve cooked it an extra 20 min and it’s still super moist and feels like it isn’t cooked completely.
Yes, it’ll be moist and not crumbly.
I just made this today and it was so good! I used a 7X11 Corian casserole dish so baking times increased from 20 min to 30 min as it was still liquid in the center at 20 min. I also used 2 10 oz cans of enchilada sauce- on on the bread and the other on top of the chicken. Took 30 min in oven to melt the cheese. Next time, I think I’ll add some jalapeño! Thanks so much – easy, quick, and delicious!
This is my go to potluck dish. So simple to make. I always have the Ingredients on hand. This dish is a winner. Thank you!
So glad you enjoy the recipe! 🙂