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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4.93 from 67 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.
153 Responses
      1. David

        Recipe sounds great but the person asking for the red/green enchalada sauce substitute….I make my own sauce with a combination of 1 can Campbells fiesta cheese soup, 1 can chicken gravy, 1 tsp garlic powder, 1 tsp chili powder & 3/4 tsp cumin!

  1. Rachel

    This looks delicious – do you have a recipe for a cornbread base to use instead of a box mix? (I’m in Australia and we don’t have cornbread box mixes here )

  2. Nikki Stark-Kovler

    5 stars
    My family loves this casserole. I’ve made it with both red and green enchilada sauce. I really appreciated the toppings advice. We loaded up with lettuce, tomatoes, black olives, green onions, sour cream and cilantro. Yummy!

  3. Rich Willey

    5 stars
    This recipe is so easy. Three of us loved it and the picky one said it was ok. (What does he know.) Great go-to for an easy supper on a busy weeknight.

  4. Jennifer

    5 stars
    We loved it! I would probably add more chicken as my cornbread was thicker than I wanted. I did add the Mexican style diced tomatoes to the chicken and tossed that together. My kids LOVE corn so I added a can to the chicken mixture. It was a huge hit! It will be in my regular rotation. of dinners.

  5. Bertha

    I made this for dinner last night and it was a HUGE hit! We ate almost the whole pan for one meal and that never happens! For those of you concerned about it being too spicy – don’t be. I don’t like spicy and I still added all of the chili powder and it was just fine. In fact, the next time I make it I will probably season the chicken with something as well – maybe taco seasoning? I also put 2 cups of cheese on the top – and it wasn’t too much. This recipe is definitely a keeper! Thanks.

  6. Suzanne Miesen

    5 stars
    This was so yummy! I topped it with salsa, green onions, tomatoes, and red onions. I also made the home made enchilada sauce which was AMAZING!

  7. Aaliyah

    5 stars
    A few weeks ago I asked if this would cook in the crockpot, well I tried it and it works! I cooked the jiffy corn mix on low until it was done, took a few hours. I mixed it up some in the meantime to ensure it cooked evenly and did not burn. Then I placed the rest on top and let the cheese melt, it was perfect and so delicious! Thank you for this recipe!

      1. Renee Cardone

        Hi Shawn – I made this tonight and it was DELICIOUS!! I have enough left over for dinner tomorrow – should I bake to warm it or microwave?

  8. Aaliyah

    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!

    1. Shawn

      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!

  9. Nancy

    This was amazing! I made a homemade enchilada sauce since I didn’t have a can at home. My teenage sons gobbled it ALL up! No leftovers! Thank you for sharing!

  10. Janet

    5 stars
    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!

  11. Cree

    5 stars
    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.

  12. Jessica

    5 stars
    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!

  13. Susie

    5 stars
    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!!

    1. Shawn

      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!

  14. Debra

    5 stars
    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!

    1. Shawn

      I would stick with enchilada sauce for this recipe. The sweetness from the cornbread should tame the overall spice level down.

    2. Amy

      5 stars
      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!

    3. Jenn

      5 stars
      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.

  15. Grace

    5 stars
    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?

  16. Trish

    5 stars
    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!!

  17. Lauren

    3 stars
    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!

    1. Renee

      5 stars
      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.

  18. DEV

    5 stars
    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!!

  19. Allysha Neher

    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!

    1. Shawn

      You’ll have to let us know how it turns out with the modifications you’re thinking about. I’m glad you enjoyed it!

    2. Cindy

      5 stars
      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!

  20. Cheree Bailey

    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! 🙂

  21. Lisa

    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. 🙁

      1. Shawn

        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!

    1. Melody Ricchio

      5 stars
      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!

  22. Esther

    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.

  23. Meagan Donahue

    5 stars
    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!

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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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