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Chicken Tamale Casserole topped with sour cream, avocado, and cilantro in a 9x13 dish on a wooden table.

Chicken Tamale Casserole

This Chicken Tamale Casserole is a time-saving delight, perfect for busy weeknights. It's a cozy, cheesy dish that captures the essence of homemade tamales without the hassle.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Main Course
Cuisine: Mexican
Ingredients Method

Ingredients
  

  • 1 14 3/4-oz can creamed corn
  • 1 8.5-oz box corn muffin mix
  • 1 4.5-oz can Old El Paso chopped green chiles
  • 1/4 cup sour cream
  • 1 egg
  • 1 teaspoon ground cumin
  • 1 1/2 cups shredded Mexican blend cheese, divided
  • 2 cups shredded cooked chicken (rotisserie chicken works well here)
  • 1 10-oz can Old El Paso red enchilada sauce
  • Toppings: Sour cream, diced avocado, diced tomatoes, cilantro

Method
 

  1. Preheat your oven to 400°F and lightly coat a 9x13 baking dish with cooking spray.
  2. In a large mixing bowl, combine the creamed corn, corn muffin mix, green chiles, sour cream, egg, cumin, and 1/2 cup of cheese. Stir until just combined.
  3. Pour the mixture into your prepared baking dish and bake for 20-25 minutes, or until the edges are golden brown and the center is set.
  4. Once the cornbread base is done, use the back of a wooden spoon to create dents across the surface.
  5. In a medium bowl, mix shredded chicken with the enchilada sauce. Spread this mixture evenly over the baked cornbread base.
  6. Top with the remaining shredded cheese and return to the oven for another 5-10 minutes, until the cheese is melted and bubbly.
  7. Remove from the oven and let the casserole cool slightly before slicing into squares.
  8. Serve with your favorite toppings like sour cream, avocado, tomatoes, and cilantro. Enjoy!