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!
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5 from 2 votes

Easy Chicken Tamale Casserole

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!
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Main
Cuisine: Mexican
Servings: 6 people
Calories: 475kcal
Author: Isabel Eats

Ingredients

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

Instructions

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!

Notes

To save 20 minutes, you can use any leftover shredded chicken you have in the fridge instead of making it specifically for this recipe. 
 
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Nutrition Facts
Easy Chicken Tamale Casserole
Amount Per Serving
Calories 475 Calories from Fat 198
% Daily Value*
Fat 22g34%
Potassium 261mg7%
Carbohydrates 33g11%
Fiber 7g28%
Protein 36g72%
Vitamin A 1350IU27%
Vitamin C 4.1mg5%
Calcium 340mg34%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 475kcal | Carbohydrates: 33g | Protein: 36g | Fat: 22g | Potassium: 261mg | Fiber: 7g | Vitamin A: 1350IU | Vitamin C: 4.1mg | Calcium: 340mg | Iron: 1.8mg