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This casserole has the flavors of Mexican tamales with shredded rotisserie 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) box corn muffin mix, (such as Jiffy)
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 taco or Mexican cheese blend, divided
3 cups shredded cooked chicken, from a rotisserie 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 another 15 minutes or until cheese is melted.
Remove from oven and let cool for 10 minutes and cut into slices. Serve with desired toppings.
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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