Among my fav casseroles is Chicken Tamale Casserole! A sweet corn pudding topping, chicken and melted cheese. The best of chicken tamales in a 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!
Source: Cooking Light
More Casserole Recipes!
- Chicken Tater Tot Casserole– Oooey~goooey, creamy and delicious loaded with chunks of Chicken and Bacon coated with a Creamy Sauce, topped with Cheesy Tater Tots!
- Cabbage Roll Casserole – Hearty and filling, while simultaneously being quick and easy to put together!
- Chicken Broccoli Rice Casserole -Chicken, rice, broccoli, all baked in a super, creamy, easy sauce, topped with lots of gooey cheese and buttery breadcrumbs.
- Chicken Tortilla Casserole– Always a hearty family favorite, Chicken Tortilla Casserole makes the most of convenient ingredients while packing tons of rich flavor in every creamy bite!
- Chicken Divan– A rich, creamy casserole, Chicken Divan is easy to prepare and store. Packed with broccoli, cheese, and juicy chicken, the dish can feed a small militia!
Chicken Tamale Casserole
Ingredients
- Cooking Spray
- 2 1/4 Cup Preshredded 4 Cheese Mexican Blend Cheese Divided
- 1/3 Cup Milk
- 1 Large Egg
- 1 Teaspoon Ground Cumin
- 1 14.75 Ounce Can Cream Style Corn
- 1 8.5 Ounce Box Corn Muffin Mix (I Used Jiffy)
- 1 4 Ounce Can Chopped Green Chiles
- 1 10 Ounce Can Red Enchilada Sauce-I Used Mild
- 2 -3 Cups Shredded Cooked Chicken
- 1/4 Cup Green Onions Thinly Sliced
Instructions
- Preheat oven to 400°. Spray a 13 x 9- inch baking dish with nonstick cooking spray.
- 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.
- 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;
Nutrition
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Kathleen says
September 27, 2016 at 12:23 amSo happy to have you with us!
Missie says
September 11, 2015 at 11:47 pmI tried this recipe and it was good. I made some minor tweaks because I simply don’t enjoy following recipes exactly! I’m making it again tonight with from scratch corn bread using masa to hopefully get some actual tamale flavor!
Kathleen says
September 12, 2015 at 5:16 amHi Missie! Great idea. I love Masa!
Tena says
May 31, 2015 at 9:19 pmI’ve made this several times we love it the last couple times I made it I cooked my chicken in taco seasoning makes it even better if that’s possible thanks for such a great recipe
Kathleen says
June 2, 2015 at 11:30 pmHey Tena. Thanks for the great suggestion! Happy you like the recipe!
Anita says
October 6, 2014 at 10:10 pmCould I freeze this meal, and if so would you cook it and freeze as is? I made and we all loved it.
Kathleen says
October 6, 2014 at 10:29 pmHey 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!
Janelle B. says
August 27, 2014 at 11:38 pmMaking 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. says
August 28, 2014 at 2:09 amYeah…. This is going on the meal rotation. My toddler ate it! I was soooo surprised! Thank you!
Kathleen says
August 28, 2014 at 9:36 pmHey Janelle, so glad it was a hit!
Lori says
August 15, 2014 at 5:41 amIt’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 says
August 16, 2014 at 9:23 pmHey Lori, I love Las Palmas too!
Thea says
April 1, 2014 at 12:49 amI made this tonight and it was delicious and a huge hit! I will definitely make it again :).
Kathleen says
April 1, 2014 at 5:12 pmThea,
I’m so glad it was a hit for you too!!!
Rosa Luera says
June 19, 2015 at 4:17 amThats amazing you said that because I was thinking the exact thing when reading the recipe
Deb says
March 27, 2014 at 4:50 pmI need to try this…..but I am thinking green enchilada sauce instead of read! ;-d
Yvonne Lovin says
March 1, 2014 at 5:51 pm4 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 says
March 1, 2014 at 7:50 pmhhhmm, 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.
Linda says
January 19, 2014 at 6:01 pmI 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
Kelley says
October 13, 2013 at 8:13 pmI 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!
teresa says
February 13, 2013 at 8:10 pmi can’t wait to make this! LOVE tamale casseroles!
Rhonda says
February 13, 2013 at 8:00 pmI love Cooking Light recipes, they are always so tasty even though they are lighter versions.