Chicken Tamale Casserole
Try this Chicken Tamale Casserole recipe, or contribute your own.
Try this Chicken Tamale Casserole recipe, or contribute your own.
- 1/2 cup milk
- chopped green onions
- 2 eggs, lightly beaten
- sour cream
- 1/2 tsp cumin
- salsa
- 1 package (8.5 oz) corn muffin mix (such as jiffy)
- 1 can (14.5 oz) cream-style corn
- 1 tsp chile powder
- 2 cups shredded taco cheese blend divided
- 11/2 cups enchilada sauce
- 3 cups shredded cooked chicken from rotisserie chicken
- diced tomato
- shredded lettuce
- sliced black olives
- finely chopped cilantro
- Carbohydrate 28.5248966674309 g
- Cholesterol 5.9000000016907 mg
- Fat 2.93452625054948 g
- Fiber 6.88092104657491 g
- Protein 6.77988375054441 g
- Saturated Fat 1.26793945864865 g
- Serving Size 1 1 Serving (478g)
- Sodium 2019.25566667343 mg
- Sugar 21.643975620856 g
- Trans Fat 0.291016666730576 g
- Calories 160 calories
Step-by-step
- Preheat oven to 400 degrees F.
- Lightly spray a 9x13 inch casserole dish with non stick cooking spray, set aside.
- In a large bowl combine the corn muffin mix, cream-style corn, eggs, milk, chile powder, cumin and 1 cup of cheese.
- Stir till combined then pour into the casserole dish.
- Bake for 20 minutes.
- Remove from oven and use a knife to pierce the cornbread mixture several times all over.
- Pour the enchilada sauce all over the top of the casserole.
- Top with the shredded chicken and remaining cheese.
- Bake for an additional 20 minutes.
- Let cool for 10 minutes before slicing into pieces and serving with optional toppings.
- Enjoy!
Chicken Tamale Casserole: A Weeknight Winner
As a busy working mom, finding time to cook a delicious and satisfying dinner can feel like a Herculean task. Between juggling work deadlines, school pick-ups, and after-school activities, the last thing I want to do is spend hours in the kitchen. That's why I'm always on the lookout for quick, easy, and flavorful recipes that the whole family will love. And this Chicken Tamale Casserole is a total game-changer. It's not only incredibly tasty, but it's also surprisingly simple to make – even on the busiest of weeknights. The combination of savory chicken, sweet corn, and spicy enchilada sauce is a flavor explosion that my family can't get enough of.
The beauty of this recipe lies in its versatility. You can easily adapt it to your own preferences and what you have on hand. Don't have rotisserie chicken? Use leftover grilled chicken or even substitute with ground beef for a different twist. Feeling creative? Add some black beans or diced bell peppers for extra texture and flavor. The possibilities are endless! I often use this as a base recipe and add ingredients depending on my family’s preferences and what’s in the fridge. Sometimes I even add extra cheese, because who doesn’t love extra cheese? Honestly, the simple act of assembling this casserole is strangely therapeutic after a long day. The satisfying sizzle of the cheese melting in the oven is the perfect end to a busy day.
One of my favorite things about this casserole is how well it reheats. Leftovers are just as delicious the next day, making it a perfect meal prep option. I often make a double batch on the weekend and have quick, easy lunches or dinners ready to go throughout the week. It’s a lifesaver when time is of the essence. This Chicken Tamale Casserole isn't just a meal; it’s a time-saver, a family pleaser, and a testament to the fact that delicious home-cooked food doesn't have to be complicated. So, the next time you're looking for a simple yet satisfying dinner that’s sure to impress, give this recipe a try. You won't be disappointed!
Ingredients you'll need:
- 1/2 cup milk
- Chopped green onions
- 2 eggs, lightly beaten
- Sour cream
- 1/2 tsp cumin
- Salsa
- 1 package (8.5 oz) corn muffin mix (such as jiffy)
- 1 can (14.5 oz) cream-style corn
- 1 tsp chile powder
- 2 cups shredded taco cheese blend, divided
- 1 1/2 cups enchilada sauce
- 3 cups shredded cooked chicken from rotisserie chicken
- Diced tomato
- Shredded lettuce
- Sliced black olives
- Finely chopped cilantro
Tips and Variations:
- For a spicier kick, add a pinch of cayenne pepper to the cornbread mixture.
- Use different types of cheese, such as Monterey Jack or pepper jack.
- Add other vegetables, such as diced bell peppers or onions, to the cornbread mixture.
- Top with your favorite Mexican-inspired toppings, such as guacamole, sour cream, or pico de gallo.
- Make it ahead of time! Assemble the casserole up to a day in advance and store it in the refrigerator. Just add an extra 10-15 minutes to the baking time.
Enjoy your delicious and easy Chicken Tamale Casserole!
