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Chicken tamale casserole is loaded with the flavor of tamales with none of the hard work! It’s perfect for a quick weeknight dinner!
My husband had the flu this week and I served him Chicken Tamale Casserole. He sorta thought that was a mean thing for me to do.
In my defense, I asked him on Sunday if he had any special dinner requests for the week (he said no), and I did my grocery shopping Monday morning.
He came home sick and pukey and ouchy feeling on Tuesday. If he didn’t have the good grace to warn me that Mexican food would be a no-no for the week, how can he blame me?
So, I stuck with my original meal plan and I ate the crap outta some Chicken Tamale Casserole. He ate it, too, but he glared at me the whole time.
Which, let’s be honest, isn’t really anything new for me.
I have children. I tend to get glared at during most every meal. It’s part of being a mom. Unless I’m serving these fried tacos, of course. Errbody loves some fried tacos.
My son and I scarfed this down, but Chaddy (the husband, who I am sure loves it that I call him Chaddy on the internet) ate a small portion (against his will, he says), and my daughter took her required 3 bites and asked for something else. Please don’t tell anyone, but I just gave her a box of graham crackers and called it a day.
Chicken Tamale Casserole
Ingredients
- 4 ounces Cheddar cheese grated
- 4 ounces Monterey Jack or Pepper Jack cheese grated
- 1/3 cup milk
- 1 large egg
- 1 teaspoon ground cumin
- 1/8 teaspoon ground red pepper
- 14.75 ounces cream-style corn 1 can
- 8.5 ounces corn muffin mix (Jiffy works great) 1 box
- 4 ounces chopped green chiles 1 can
- 10 ounces red enchilada sauce 1 can
- 1 pound ground chicken turkey or beef work just as well
- Salt and pepper to taste
- Fresh chopped cilantro or parsley to taste
Instructions
- Preheat the oven to 400 degrees.
- Spray a 13x9 baking dish with cooking spray.
- Combine the cheeses in a small bowl.
- In a large bowl, stir together 1/4 cup of the combined cheese, the milk, egg, cumin, red pepper, corn, muffin mix, and the green chiles. Stir until just combined.
- Pour into the prepared pan and bake for 15 minutes or until just set.
- While the cornbread is baking, cook your ground chicken in a skillet over medium heat until cooked completely through. Drain, if necessary, and salt and pepper the chicken.
- Remove the cornbread from the oven and pierce all over with a fork.
- Pour the enchilada sauce over the corn bread.
- Top with the chicken and remaining cheese.
- Return to the oven for another 15 minutes.
- Sprinkle with the chopped cilantro or parsley and serve.
Nutrition Information:
recipe adapted from Cooking Light
Looking for more Mexican flavors? I’ve got you covered!
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vadeem says
The title was hilarious, the recipe is great!
Michelle says
What is the approx servings for this? Thanks!
Nancy Long says
My hubby will be all over this and I have some fresh applesauce in the freezer that will compliment it well!
Marilyn Jones says
Why call it Chicken TAMALE Casserole? Because of the corn muffin mix? Why not add some real tamales? This question is from the land of Mexican food….San Antonio
Emily from Reaching Beyond My Reach says
Woah. This looks mind-blowingly good! We LOVE Mexican Food around here. I tend to get stuck in taco or enchilada ruts, so this will be an awesome way to mix up the menu. I can’t wait to try it! Thank you for sharing!
Jen M O says
I am definitely going to have to make this recipe. I hope your husband feels better soon. I expect to be sick in the winter but it is always worst in the summer.
Cathy Pollak ~ Noble Pig says
Have you been hiding this from me? I am in love with this idea.
Summer says
I’m pretty sure you are my hero with that box of graham crackers stunt! New to your blog LOVIN IT you are so funny!
Karly says
Haha! Thank you so much! 🙂
Joanna says
We just finished this for dinner tonight! We really liked it! I want to say that I think the pan size must be a non-negotiable. I used a deeper, but smaller area-wise pan and the sides of the casserole were perfect but the middle was extra soupy. I also would love to hear suggestions about adding some vegetables and/or some crunch! Thoughts?
Christy says
Made this tonight with shredded chicken breasts & it was a big hit! Thanks for the great recipe!
Karly says
Glad y’all enjoyed it! 🙂
Dottie says
Made this the other night but put a can of diced tomatoes in with the cooked turkey, simmered the excess juice out and it was absolutely delicious! Thanks for the great recipe!
Heather @French Press says
this looks AMAZING! and I’m with you on the glares
my daughter, who I lovingly refer to as the fussy one, usually does not even take the three bites:)
Brenda says
I’m wondering about making this with shredded chicken breast. Has anyone tried that yet?
Karly says
Yep, works just fine!
Andy says
Do you think this would freeze well. I think it sounds muy bueno but I can tell my husband would not eat it.
Karly says
I haven’t tried it personally, but I think it would freeze wonderfully!
Linda says
Similar to Cooking Light’s Version