Chicken Tamale Casserole
This Chicken Tamale Casserole is made with layers of cornbread crust, enchilada sauce, shredded chicken, corn and lots of cheese! Ready in only 40 minutes.
corn muffin mix
diced green chiles
cooked shredded chicken
red enchilada sauce
(or 1 10-ounce can)
Mexican blend shredded cheese
Preheat oven to 400°F. Grease a 9x13-inch or large square baking dish with nonstick cooking spray or olive oil.
In a large bowl, add corn muffin mix, diced green chiles, egg and milk. Whisk together until fully combined.
Pour into greased dish and bake for 15-20 minutes, until the cornbread is fully cooked through. A toothpick inserted into the center of the cornbread should come out clean.
While the cornbread is baking, add shredded chicken, chili powder, garlic powder, ground cumin, onion powder and half of the enchilada sauce in a large bowl. Mix together to combine and set aside.
Remove the baking dish from the oven and poke holes all over the cornbread using the tines of a fork.
Add the seasoned shredded chicken on top of the cornbread and spread it out evenly. Pour the remaining enchilada sauce on top.
Next, add the cream-style corn and top with shredded cheese.
Bake for 15-20 more minutes, until the cheese is melted and bubbly.
Let cool for 5 minutes, then serve. Garnish with chopped cilantro and a dollop of sour cream if desired.
Chicken - You can use any leftover chicken you have in the fridge, use a store-bought rotisserie chicken, or you can
make your own shredded chicken
Enchilada Sauce - I highly recommend making your own using this
easy enchilada sauce
recipe or this
authentic enchilada sauce
recipe. If you’re short on time, you can use your favorite store-bought sauce.
Chicken Tamale Casserole https://www.isabeleats.com/easy-chicken-tamale-casserole/