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I don’t want to alarm anyone, but here I am with another Mexican recipe.
I mean. Well. It’s not suuuuuper authentic or anything, but holy moly, this stuff is good for any Mexican craving you might have.
Which, as has become clear to me over the years of blogging, appears to be a slight problem for me. Mexican cravings tend to happen pretty regularly. Maybe even daily. I have a problem and it can only be solved with fried tacos, taco lasagna, and white queso dip.
This chicken tamale casserole is one that I’ve been making for years and years and shared way back when I didn’t know what I was doing with a camera. I thought it was high time I update the recipe with some new photos!
So, anyway, this tamale casserole recipe comes from Cooking Light. You may have seen the recipe before, as it’s a pretty popular one. I had to share it again though, because it’s still one that we eat regularly. Often times, we don’t do a lot of meals on repeat, because I’m testing new recipes so much. This one is a go to for us and my whole family likes it.
I used shredded chicken this time around, since I had a lonely little rotisserie chicken hanging out in the fridge, needing to be used up. It also is great with ground chicken, if you’d rather brown that up first. You really can’t go wrong either way!
Hope you enjoy this recipe as much as my family does!
You should also try my chicken spaghetti and baked spaghetti if you love casseroles!
Chicken Tamale Casserole
Ingredients
- 4 ounces Cheddar cheese grated
- 4 ounces Monterey Jack or Pepper Jack cheese grated
- 1/3 cup milk
- 1 egg
- 1 teaspoon ground cumin
- 1/8 teaspoon ground red pepper
- 14 ounces canned cream style corn
- 8.5 ounce box corn muffin mix such as Jiffy
- 4 ounces canned chopped green chiles
- 10 ounces red enchilada sauce
- 1 cup cooked shredded chicken
- salt and pepper to taste
- cilantro for topping
- jalapeno slices for topping
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.
- 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 jalapeno slices and serve.
Rhoda says
I made this a couple of weeks ago and it was great. I attempted to make it this evening and I mixed all the ingredients, ALL of it. I had forgotten about cooking it for 15 minutes and then adding the enchilada sauce and chicken and cooking for an additional 15.
It’s cooking right now so I hope it will be edible. It smells good!?
Karly says
Ooh, curious to hear how it turned out?
Heather says
Hello! Iam making this tonigh. know it days a cup of shredded chicken but would you say that us one chicken breast? Thanks!
heather says
This has quickly become one of my family’s favorites! I had forgotten to defrost chicken & used 2 large cans of chicken and it was still a great dish. I’m planning on trying it with ground beef too! Thank you for such an enjoyable meal that I can get on the table quickly.
Makos says
I’m making this tommorow!
Thanks for sharing 🙂
Chris says
So glad you posted this recipe – it’s so good! I’ve been working off of my old photocopied version 🙂 My teenage boys love this meal. I like to throw a half can of rinsed black beans on top with the chicken. I freeze the rest of the beans for the next time I make it. I enjoy following your blog.
heather says
Love the idea of adding beans too!
Kelly says
We can totally go for Mexican food every night so keep ’em coming 🙂 Love this cheesy goodness! It looks SO comforting and amazing, Karly!
Krystle says
I can’t get enough Mexican food. I’m actually eating Queso while typing this comment opps!
Apparently I’ve been living under a rock as I’ve never seen a mexican casserole quite like this before. I need to see it in my kitchen pronto!
Karly says
Mmmm, queso… 🙂
Kathleen Woller says
This is delish!! I used ground beef I had defrosted mixed in seasoning and only had spicy green enchilada sauce.. yummmm and so easy.
heather says
Did you layer the ground beef on top, just like the chicken or mix it throughout?
Kathleen Woller says
I layered it..?
Terri says
How much milk?
Bridget says
Looks great! Do you have the nutritional info?
Karly says
No, I don’t. You’re welcome to plug this into one of the many free online calculators, though.
Terri says
How much milk
Terri says
Never mind. Recipe came up. Can’t wait to make it?
Kathy j says
This recipe was such a hit!! First bite in I was asked for the recipe. We added a lil more chicken and cheese but other than that followed the recipe.
Karly says
Love to hear that!
Becky Winkler (A Calculated Whisk) says
This sounds delicious and super comforting, especially for a chilly evening!
Cathy | whatshouldimakefor.com says
when in doubt (and super hungry) i go for Mexican dishes too. nothing more satisfying than a cheesy, spicy bite and this casserole is everything!
cookbook queen says
Holy moly, we have to try this! Love a great Mexican casserole 🙂 I try to always keep some shredded rotisserie chicken in the freezer for dinner in a pinch, so this will be perfect for a busy night.
Natasha @ Salt and Lavender says
There is nothing wrong with having tons of Mexican food 😀 This looks so cozy and comforting. Perfect for fall. Sharing!
Heather Seeley says
Mexican food is my favorite! I love when you share these kind of recipes 🙂 This chicken tamale recipe is one of my family’s top 5 meals. Love it!