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Chicken Tamale Casserole

Chicken Tamale Casserole Recipe

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Calories: 442
Ingredients Method Notes

Ingredients
  

  • 3 cups shredded cooked chicken
  • 1 (10 oz) can red enchilada sauce
  • 1 (4 oz) can diced green chiles
  • 1 ½ cups shredded Mexican blend cheese, divided
  • 1 (8.5 oz) box corn muffin mix
  • 1 (14.75 oz) can creamed corn
  • 2 large eggs
  • ¼ cup unsalted butter, melted
  • 1 teaspoon ground cumin
  • ½ teaspoon salt
  • Sour cream, cilantro, and avocado for serving

Method
 

  1. Heat oven to 400°F (200°C). In a large bowl, stir together the chicken, enchilada sauce, green chiles, 1 cup cheese, cumin, and salt until combined.
  2. In a medium bowl, mix the corn muffin mix, creamed corn, eggs, and melted butter just until no dry flour remains.
  3. Spread the chicken mixture in an 8x8-inch baking dish. Top with the remaining ½ cup cheese, then spread the cornbread batter evenly over the top.
  4. Bake for 25 to 30 minutes, until the edges are golden and a toothpick inserted into the topping comes out with only a few moist crumbs.
  5. Cool for 5 minutes, then slice and serve with sour cream, cilantro, and avocado.

Notes

Let the casserole rest a full 5 minutes before slicing so the filling sets up. If your enchilada sauce is on the thin side, the filling may bubble a little more, but it will still taste just as good once it sits.