Corn and Green Chili Tamale Casserole
Savor the mouthwatering layers of savory goodness with this Corn and Green Chili Tamale Casserole—a bold twist on classic tamale flavors baked into a comforting casserole dish. This quick and easy recipe combines a tender, slightly sweet cornmeal batter with zesty diced green chilies, hearty canned corn, and melty layers of cheddar and Monterey Jack cheese. A drizzle of rich red enchilada sauce ties it all together, creating a casserole that’s bursting with Tex-Mex flavor. Perfect for weeknight dinners or potluck gatherings, this dish is ready in just 50 minutes and serves up to six. Finish with a dollop of sour cream, fresh cilantro, or a squeeze of lime for an irresistible, crowd-pleasing meal! Keywords: tamale casserole, corn, green chilies, enchilada sauce, Tex-Mex recipe, easy casserole recipe.
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Recipe Information
Ingredients
- 1 cup Cornmeal
- 0.5 cup All-purpose flour
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 1 tablespoon Granulated sugar
- 1 cup Milk
- 1 large Egg
- 2 tablespoons Unsalted butter (melted)
- 1 cup Canned corn (drained)
- 1 4-ounce can Canned diced green chilies
- 1 cup Shredded cheddar cheese
- 1 cup Shredded Monterey Jack cheese
- 1 10-ounce can Canned red enchilada sauce
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x9-inch baking dish.
In a medium bowl, whisk together the cornmeal, all-purpose flour, baking powder, salt, and granulated sugar.
In another bowl, whisk together the milk, egg, and melted unsalted butter until well combined.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
Fold in the drained canned corn and diced green chilies to the batter.
Pour half of the batter into the prepared baking dish and spread it evenly to form the first layer.
Sprinkle half of the shredded cheddar cheese and half of the shredded Monterey Jack cheese over the batter.
Drizzle half of the enchilada sauce over the cheese layer, spreading it evenly with a spoon.
Pour the remaining batter over the top, spreading it carefully to cover the first layer.
Top with the remaining cheddar cheese and Monterey Jack cheese, followed by the rest of the enchilada sauce.
Place the dish in the preheated oven and bake for 30-35 minutes, or until the casserole is golden brown around the edges and a toothpick inserted into the center comes out clean.
Allow the casserole to cool for 5-10 minutes before slicing and serving.
Optional: Garnish with sour cream, chopped cilantro, or a squeeze of lime for added freshness.
Nutrition Facts
Calories |
442 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.4 g | 25% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 82 mg | 27% | |
| Sodium | 1147 mg | 50% | |
| Total Carbohydrate | 52.3 g | 19% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 8.1 g | ||
| Protein | 16.9 g | 34% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 335 mg | 26% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 267 mg | 6% | |
*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.
