Chicken Tamale Casserole
Satisfy your craving for comfort food with this irresistible Chicken Tamale Casserole, a quick and easy one-dish dinner that’s packed with bold Tex-Mex flavors. This recipe features layers of tender shredded rotisserie chicken, a golden cornbread base infused with cream-style corn, tangy enchilada sauce, and a gooey blend of cheddar and Monterey Jack cheeses. Perfect for busy weeknights, it takes just 15 minutes to prep before it’s baked to bubbly perfection in under an hour. Customize it with green chilies for some extra kick and top it with sour cream and cilantro for a fresh, creamy finish. Perfect for feeding a hungry family or impressing guests, this casserole brings all the flavor of tamales without the hassle.
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 3 cups Shredded rotisserie chicken
- 1.5 cups Canned enchilada sauce (red or green)
- 1 box Corn muffin mix
- 0.5 cup Milk
- 1 large Egg
- 8 ounces Cream-style corn
- 4 ounces Chopped green chilies (optional)
- 1 cup Shredded cheddar cheese
- 1 cup Shredded Monterey Jack cheese
- 0.5 cup Sour cream (for topping, optional)
- 2 tablespoons Cilantro (for garnish, optional)
Instructions
Preheat your oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish and set aside.
In a large mixing bowl, prepare the cornbread base by combining the corn muffin mix, milk, egg, cream-style corn, and green chilies (if using). Stir until just combined; do not overmix.
Pour the cornbread mixture into the prepared baking dish and spread it evenly.
Bake the cornbread base in the oven for about 15-20 minutes, or until lightly golden on top and set in the center. Remove from the oven and allow it to cool slightly.
After removing the cornbread base from the oven, use a fork to poke holes across the surface. Pour 1 cup of enchilada sauce evenly over the cornbread, allowing the sauce to seep into the holes.
Spread the shredded chicken evenly over the sauced cornbread layer. Drizzle the remaining 1/2 cup of enchilada sauce over the chicken.
Sprinkle the shredded cheddar cheese and Monterey Jack cheese evenly over the chicken layer.
Return the casserole to the oven and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.
Remove the casserole from the oven and let it cool for 5-10 minutes before serving.
Optionally, serve each portion with a dollop of sour cream and a sprinkle of fresh chopped cilantro for garnish.
Nutrition Facts
Calories |
606 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.2 g | 37% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 177 mg | 59% | |
| Sodium | 1576 mg | 69% | |
| Total Carbohydrate | 45.1 g | 16% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 13.4 g | ||
| Protein | 42.2 g | 84% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 386 mg | 30% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 522 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
