Chicken Tamale Casserole

This chicken tamale casserole is full of sweet corn pudding topped with tender seasoned chicken, enchilada sauce, and plenty of ooey-gooey bubbling cheese.

Course Main Course

Cuisine American

Keyword Chicken Tamale Casserole, Tamale Casserole

Prep Time 10

Cook Time 30

Total Time 40

Servings Servings

Calories 515kcal

Author Kathleen

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

US Customary - Metric

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;

Nutrition