This easy-to-make, perfect for busy weeknight dinners, chicken tamale casserole will knock your socks off with just how delicious it is! A sweet corn pudding base, mild enchilada sauce, chicken, and, of course, lotsa melted cheese. This is truly the best chicken tamale casserole, ever!
This chicken casserole is in my year-round regular dinner rotation. Imagine a thick layer of a delicious, super moist, sweet corn pudding, topped with a little sauce, then with yummy chicken 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.
Let’s make this winner-winner chicken dinner!
Ingredients For Chicken Tamale Casserole
- Monterey Jack Cheese
- Milk
- Eggs
- Cumin
- Cream Style Corn
- Corn Muffin Mix
- Green Chiles
- Red Enchilada Sauce
- Cooked Chicken
- Green Onions
Storing + Freezing + Make-Ahead
- How Long Can You Keep This In The Fridge? Chicken casseroles like this can be stored in the fridge in an airtight container for 3-4 days.
- Can You Freeze This? This can be stored in the freezer for 4-6 months.
- Make-Ahead Tips: You can bake this ahead of time, refrigerate and reheat it.
- Food Safety: If you’d like more info on food safety check out this link
More Mexican-Inspired Casserole Recipes!
- Dorito Chicken Casserole
- White Chicken Enchiladas
- Cheesy Chicken Enchiladas
- Shrimp Enchiladas
- Dorito Casserole
Chicken Tamale Casserole
Ingredients
- cooking spray
- 2 1/4 cups Monterey jack cheese divided
- 2/3 cup milk
- 2 large eggs
- 2 teaspoons ground cumin
- 2 (14.75-ounce) can cream style corn
- 2 (8.5-ounce) box corn muffin mix (I used Jiffy)
- 2 (4-ounce) can chopped green chiles, with most of the liquid drained
- 1 (10-ounce) can red enchilada sauce (I used mild)
- 3 cups cooked chicken, cut into chunks or shredded
- 1/4 cup green onions thinly sliced
Instructions
- Preheat oven to 400°F (204°C). Spray a 9x13 - inch baking dish with nonstick cooking spray.
- Combine 1/2 cup cheese and the next 6 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into prepared baking dish.
- Bake at 400°F (204°C) for 35 minutes or until set. Pierce the entire surface liberally with a fork; pour enchilada sauce (1 can) over top. Top with chicken (3 cups); sprinkle with the remaining 2 cups of cheese. Bake at 400°F for 15 minutes or until cheese melts. Remove from oven; let stand for 5 minutes. Top casserole with green onions (1/4 cup) and cut into serving pieces;
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Kathleen says
So happy to have you with us!
Missie says
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!
Kathleen says
Hi Missie! Great idea. I love Masa!
Tena says
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
Kathleen says
Hey Tena. Thanks for the great suggestion! Happy you like the recipe!
Anita says
Could I freeze this meal, and if so would you cook it and freeze as is? I made and we all loved it.
Kathleen says
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!
Janelle B. says
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. says
Yeah…. This is going on the meal rotation. My toddler ate it! I was soooo surprised! Thank you!
Kathleen says
Hey Janelle, so glad it was a hit!
Lori says
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 says
Hey Lori, I love Las Palmas too!
Thea says
I made this tonight and it was delicious and a huge hit! I will definitely make it again :).
Kathleen says
Thea,
I’m so glad it was a hit for you too!!!
Rosa Luera says
Thats amazing you said that because I was thinking the exact thing when reading the recipe
Deb says
I need to try this…..but I am thinking green enchilada sauce instead of read! ;-d
Yvonne Lovin says
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 says
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.
Kathy Johnson says
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.
Linda says
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
Kelley says
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!
teresa says
i can’t wait to make this! LOVE tamale casseroles!
Rhonda says
I love Cooking Light recipes, they are always so tasty even though they are lighter versions.