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!
Tamale Casserole
Ingredients
- cooking spray
- 2 1/4 cups pre-shredded 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 cooked chicken shredded
- 1/4 cup green onions thinly sliced
Instructions
- Preheat oven to 400°F. Spray a 9 x 13 - 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°F 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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I don’t often repeat recipes, but this one is just too good not to! We’ve been making this for years. It’s quick, easy, budget friendly, and a crowd pleaser! I don’t eat meat but my hubby does so I sub the chicken out for black beans on half of it. I also like to change up the protein for my hubby with shrimp
or beef.
That’s awesome, Alyssa! 😀 So happy to hear you and your hubby like it!
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I 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!
Hi Missie! Great idea. I love Masa!
I’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
Hey Tena. Thanks for the great suggestion! Happy you like the recipe!
Could I freeze this meal, and if so would you cook it and freeze as is? I made and we all loved it.
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!
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!
Yeah…. This is going on the meal rotation. My toddler ate it! I was soooo surprised! Thank you!
Hey Janelle, so glad it was a hit!
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.
Hey Lori, I love Las Palmas too!
I made this tonight and it was delicious and a huge hit! I will definitely make it again :).
Thea,
I’m so glad it was a hit for you too!!!
Thats amazing you said that because I was thinking the exact thing when reading the recipe
I need to try this…..but I am thinking green enchilada sauce instead of read! ;-d
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.
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.
Yvonne, I was wondering about it being sweet as well, with jiffy corn bread being sweet and the cream corn to me is sweet, as well. I do not like sweet cornbread and only use it in a pinch, or with one recipe I have that it goes well with because there is lots of BBQ flavoring and the sweetness of the jiffy offsets it. I am going to try it, then tweak to my liking, and I also signed up for the 5 fave recipe things.
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
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!
i can’t wait to make this! LOVE tamale casseroles!
I love Cooking Light recipes, they are always so tasty even though they are lighter versions.