Chicken Tamale Casserole Recipe Is an Easy & Cheesy Mexican Dinner by 30Seconds Food

Casserole recipes are usually a good bet when planning family dinners. If you enjoy a good taco casserole or chicken casserole, you're going to love this easy chicken tamale casserole recipe! The simple casserole uses pantry ingredients, has minimal prep and bakes up in 30 minutes.

The tamale base of this casserole is basically a flavorful cornbread made with cream-style-corn, corn muffin mix, chopped green chiles, sour cream, an egg, ground cumin and cheese. After the tamale part of the casserole bakes, it is topped with shredded cooked chicken, enchilada sauce (you can use red or green enchilada sauce) and more cheese. Everything bakes together and creates a drool-worthy Mexican casserole.

Serve the cheesy chicken tamale casserole with toppings like sliced avocado, guacamole, chopped tomatoes, fresh cilantro, sour cream, pico de gallo or fresh jalapenos. This could be a complete meal, but if you have time, make some homemade refried beans, Spanish rice or cilantro lime rice. Ole!

Cuisine: Mexican
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 5

Ingredients

• 14 ounces (1 can) cream-style corn
• 8 ounces (1 box) corn muffin mix
• 4 ounces (1 can) chopped green chiles
• 1/4 cup sour cream
• 1 egg
• 2 teaspoons ground cumin (or to taste)
• 2 cups shredded Mexican blend cheese (divided)
• 2 cups cooked shredded chicken (you can use rotisserie chicken)
• 10 ounces (1 can) enchilada sauce (red or green)

Recipe Notes

• For a little heat, stir in some chopped jalapeno, serrano or poblano peppers.

• The casserole reheats well in the microwave.

• Freshly grated cheese melts better than pre-shredded cheese, so grate your own if you can.

Here's how to make it: 

1. Whisk together the cream-style corn, corn muffin mix, chopped green chiles, sour cream, egg, cumin and 1/2 cup of the cheese. Spread the mixture into a 13x9-inch baking dish or casserole dish. 
2. Bake in a preheated 400-degree F oven for 20 minutes or until golden. Remove from the oven, and take the end of a wooden spoon and make indentions all over the top. 
3. In a bowl, stir together the chicken and enchilada sauce. Spread the mixture over the cornbread. Top with the remaining cheese. Bake for another 10 minutes or until cheese has melted. 

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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