Chicken Tamale Casserole

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Chicken Tamale Casserole

This chicken casserole tops my list of all time favorites. Imagine a thick layer of a delicious, sweet corn pudding topped with yummy chicken, a little sauce, and lots of gooey melted cheese. It’s all the best elements of chicken tamales in an easy to put together casserole. Well, can you say, “hello dinner time home-run!”  The fam doesn’t simply like this, they love it and absolutely devour it!  I usually make this with a rotisserie chicken from the market.  I love how flavorful the meat is and it cuts down my prep time significantly.  Another way to speed up the prep time is to use a Mexican blend of pre-shredded cheese.  So, all in all, this family fav is also a snap to get on the dinner table, too! Win-Win![/donotprint]

Chicken Tamale Casserole

By February 13, 2013

Ingredients

Instructions

  1. Preheat oven to 400°.  Spray a 13 x 9 inch baking dish with nonstick cooking spray.
  2. Combine 1/4 cup cheese and next 6 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into prepared baking dish.
  3. Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 2 cups cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Top casserole with green onions and cut into serving pieces;
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[donotprint]Source:Cooking Light [/donotprint]

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19 Responses to Chicken Tamale Casserole

  1. Rhonda

    I love Cooking Light recipes, they are always so tasty even though they are lighter versions.

  2. teresa

    i can’t wait to make this! LOVE tamale casseroles!

  3. Kelley

    I made this today and my family really enjoyed it. I will certainly make it when company comes. I used sour cream for garnish and served it with ranch style beans.
    So good!

  4. Linda

    I have to make this. It is an awesome combination of flavors and textures. I’d love it if you linked this to What’d You Do this Weekend. Goes live at midnight Sunday. This would be a hit!

    Wishes for tasty dishes,
    Linda

  5. Yvonne Lovin

    4 boys in my house and this was not a hit. It’s pretty bland and the cornbread makes it taste sweet. I may try it again with ground up corn tortillas and added spices.

    • Kathleen

      hhhmm, sorry to hear that. Honestly, I can’t even begin to imagine. My family loves it sooo much it’s practically a choking hazard the way they inhale it.

  6. Pingback: My Favorite 24 Chicken Casserole Recipes | Recipes for Thought

  7. Deb

    I need to try this…..but I am thinking green enchilada sauce instead of read! ;-d

  8. Thea

    I made this tonight and it was delicious and a huge hit! I will definitely make it again :).

    • Kathleen

      Thea,
      I’m so glad it was a hit for you too!!!

  9. Pingback: Chicken Tamale Casserole

  10. Lori

    It’s all about the brand of enchilada sauce you use. The BEST sauce–red or green–is Las Palmas. YUM! It’s not bland & just enough spice.

    • Kathleen

      Hey Lori, I love Las Palmas too!

  11. Janelle B.

    Making this tonight! No jiffy (I know, crazy!), or green chilis so I found a cornbread recipe and measured 8.5 oz, and used some green salsa I found in the fridge with some red bell pepper from the freezer. Meals pieced together from other leftovers usually turn out the best! I’ll comment back about what we thought!

    • Janelle B.

      Yeah…. This is going on the meal rotation. My toddler ate it! I was soooo surprised! Thank you!

      • Kathleen

        Hey Janelle, so glad it was a hit!

  12. Anita

    Could I freeze this meal, and if so would you cook it and freeze as is? I made and we all loved it.

    • Kathleen

      Hey Anita, I haven’t tried it yet. Sorry! So glad you enjoyed it. If you try freezing it let us know how it works out!

  13. Pingback: Chicken Tamale Casserole | Food- Mafia

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