Made with a jalapeno cornbread crust, this Easy Chicken Tamale Casserole is topped with shredded chicken, enchilada sauce and all the cheese your heart desires. Perfect for the whole family!
Friends! Think about this for a second – jalapeno cornbread layered with naturally sweet corn, authentic Mexican enchilada sauce, chili-spiced shredded chicken and all the cheese. Pure. Heaven. What’s not to love about a fun Tex-Mex play on tamales that takes less than an hour to make?!
Aside from actually eating it, the best part of this dish is making and sharing it with someone you love. So cheesy, I know, but it’s so so true for me. Cooking has always been a way for me to connect with others and show them how much I care. It’s a trait I’ve picked up from my mom (who always wants to cook me something) and it’s something I’ve even inspired my fiancé to start doing.
Despite our teeny tiny kitchen, John and I love cooking together. We like to get in the kitchen, turn on some music and just start creating. It’s so much fun and has actually been a nice little stress relief from all the wedding planning.
And oh lordy, my wedding is coming up so soon! I just. can’t. believe. it. Where did the time go?! I feel like it was only yesterday when I shared the news on my blog and now it’s a little over a month away. Ahh!
- elated when I finally found my wedding dress
- stressed out by having to get all the paperwork ready in order to be married in the Catholic Church (which still isn’t done!)
- completely apathetic to even throwing a wedding reception in the first place. Can’t we just elope?
By far, one of the most enjoyable things we’ve done in preparation for starting our lives together as a married couple has been setting up our wedding registry.
It wasn’t so much about getting gifts from people (though that’s definitely a nice little bonus, not going to lie ), but it’s more about the excitement of envisioning what we want our future to look like and making those decisions together. Plus, getting rid of our old, mismatched, straight-out-of-college pots and pans that we bought separately and replacing them with something we both love that will last us for years and years is super exciting!
So surprise, surprise – being the foodies that we are, we added a lot of kitchen items to our wedding registry, including quite a few Calphalon products.
Pots and pans, kitchen knives and bakeware – oh my! When putting together our registry, we wanted to make sure to include high quality cookware like Calphalon that will last us for years and years, especially because we just cook so freaking much.
The Calphalon Contemporary Nonstick Cookware Set that we have is extremely heavy duty and unlike any other nonstick pots and pans I’ve ever had. They’re heavy (which is a good thing!), have super long handles and are oven safe up to 450 degrees. Plus a lifetime warranty. Umm, yes please! If you’re getting married soon, I highly, highly recommend putting them on your wedding registry.
Calphalon products are available at many of my favorite stores, including Bed Bath & Beyond, Crate & Barrel, Macy’s and Williams-Sonoma. You can learn more about Calphalon products by visiting http://clvr.li/2mZY3H2 or by following them on Facebook, Twitter and Instagram at @Calphalon!
For this recipe, I used the 3-quart oven safe pot, but you can also make it in a baking dish if you need to. Now that you’ve got everything you need to start cooking, here’s how to make this Easy Chicken Tamale Casserole.
How to make this Easy Chicken Tamale Casserole
The best part of this making this dish is assembling all the layers! Here’s how to do it step by step.
- Bake the jalapeno cornbread mixture in a 3-quart oven safe pot.
- Poke holes in the baked jalapeno cornbread with the tip of your spatula or a spoon.
- Pour half of the enchilada sauce (5 ounces) on the cornbread and evenly spread it out.
- Add 15-ounce can of cream style corn and spread it out.
- Layer with shredded chicken followed by shredded cheese.
- Pour the rest of the enchilada sauce on top and bake in 400 degree oven for 15 minutes.
For the chicken
- 1 teaspoon olive oil, for greasing
- 1 lb bonesless, skinless chicken breast
- 1/4 teaspoon ancho chile powder
- 1/2 teaspoon chili powder
- 1/4 teaspoon oregano
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/2 teaspoon onion powder
- 1/2 teaspoon coarse sea salt
For the casserole
- 1 8.5-ounce box corn muffin mix (like Jiffy)
- 1 large jalapeno, diced
- 1 large egg
- 1/3 cup milk
- 1 teaspoon olive oil
- 1/4 teaspoon ancho chili powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon oregano
- 1 10-ounce can enchilada sauce, divided
- 1 15-ounce can cream style corn
- 2 cups shredded Mexican cheese blend
For the chicken
- Preheat oven to 350 degrees. Grease a large baking sheet with olive oil and place chicken breast on top. Set aside.
- In a small bowl, combine ancho chili powder, chili powder, oregano, ground cumin, ground coriander, onion powder, sea salt and mix.
- Sprinkle all the seasoning on both sides of chicken breast. Baked chicken in oven for 20 minutes. Remove from oven and shred using a fork and knife.
For the casserole
- Preheat oven to 400 degrees. Grease a 3-quart oven-safe pan or baking sheet with olive oil.
- In a large bowl, add corn muffin mix, diced jalapeno, egg and milk. Whisk together and pour into greased pan. Bake in oven for 15 minutes.
- Remove pan from oven and poke holes in the baked jalapeno cornbread with the tip of your spatula or a spoon.
- Pour half of the enchilada sauce on the cornbread and evenly spread it out. Layer with the corn, shredded chicken and shredded cheese. Pour the rest of the enchilada sauce on top and bake in oven for 15 minutes.
- Remove from oven and garnish with your favorite toppings like avocados, cilantro, tomatoes, cotija cheese and limes!
I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.
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