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This casserole is has the flavors of Mexican tamales with shredded chicken, enchilada sauce, loads of cheese and topped with a sweet cornbread crust.
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Chicken Tamale Casserole
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
1 (8.5 oz) corn muffin mix
1 (14.5 oz) can cream-style corn
2 eggs, lightly beaten
1/2 cup milk
1 tsp. chili powder
1/2 tsp. cumin
2 cups shredded Mexican cheese blend, divided
3 cups shredded cooked chicken
1 (10-oz) can enchilada sauce
Preheat oven to 400 degrees F. Lightly spray a 9x13” baking dish with non-stick cooking spray; set aside.
In a large bowl, add the muffin mix creamed corn, eggs, milk, chile powder, cumin and 1 cup of cheese. Stir until evenly combined. Pour into prepared casserole dish. Bake for 20-25 minutes or until edges are golden brown and the middle is set. Remove from oven and use a fork or the end of a wooden spoon to poke holes all over the entire surface of the cornbread.
In a large bowl, combine the chicken and enchilada sauce and pour over the top of the cornbread. Sprinkle with remaining cheese. Bake for 15 minutes or until cheese is melted .
Remove from oven and let cool for 10 minutes and cut into slices. Serve with desired toppings.
You can use a rotisserie chicken for this dish for easy preparation.
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
Nutritional information does not include optional toppings. Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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