Chicken Tamale Casserole
This Chicken Tamale Casserole has a sweet cornbread crust topped with enchilada sauce and chicken. This Mexican dinner is a crowd pleaser!
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(originally posted 2016)
CHICKEN TAMALE CASSEROLE
As you know I just got back from NYC for the first time. Here’s what I loved about it; I felt the city on the whole was driven, vibrant…everyone seemed like they were on their way to something important and life changing.
I’m sure that pace can get tiring after a while, but for the four days I was there I appreciated it.
Since I was there for my husband’s MBA program we visited the Google Headquarters, WeWork, Getty Images, NFL headquarters, and toured the United Nations.
Any chance we could find we found something good to chow on. For some reason, we didn’t find any good Mexican food.
I’m not saying it doesn’t exist but we didn’t find it. By the time I got home I was seriously craving Mexican food. We eat it at least twice a week and I was going through major withdrawls.
This Chicken Tamale Casserole is mild enough to feed to your kids and spicy enough to keep the adults interested.
You guys, the crust is a soft version of cornbread like this Corn Souffle cooked just enough so that it holds together but soft enough that you think you’re eating something incredibly indulgent.
I want to feed this to everyone I know. Fuh real. We cleaned the entire pan.
The crust comes together quickly with some Old El Paso green chiles, cornbread mix, creamed corn, sour cream, egg, and cumin.
If you have a cornbread recipe you like meant for an 8×8 pan feel free to use it. We are using it for a 9×13 pan because we only want a thin layer.
Cook the mixture just until the edges start to turn golden brown. The mixture will continue to cook after the chicken is placed on top and baked.
Rotisserie chicken works great in this dish. Mix it with some Old El Paso red enchilada sauce.
Top it with cheese…
Some chopped cilantro adds color and flavor.
You must top it with some sour cream, diced avocado, and chopped tomato.
You’ll want to make this for your family, for your friend who just had a baby, and for anyone you want to make happy!
HOW TO MAKE CHICKEN TAMALE CASSEROLE
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Preheat oven to 400 ° F and spray a 9×13 baking dish with cooking spray.
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In a large bowl, combine the creamed corn, muffin mix, chiles, sour cream, egg, cumin, and 1/2 cup of the shredded cheese.
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Bake for 20-25 minutes or until edges are golden brown and the middle is set.
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Use the back of a wooden spoon (or any other utensil) to make dents in the top of the surface.
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In a medium bowl, combine the chicken and the enchilada sauce and pour over the top of the baked corn mixture. Sprinkle with remaining 1 1/2 cups of the shredded cheese.
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Bake for 5-10 minutes or until cheese is melted.
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Remove from oven and let cool slightly. Slice into squares and top with sour cream, diced avocado, diced tomatoes, and cilantro if desired.
OTHER MEXICAN RECIPES:
- Tamale Pie
- Chicken Tortilla Soup
- Homemade Tortillas
- Pico de Gallo
- Easy Beef Burrito Skillet
- Sweet Corn Tamales Cakes
- Mexican Stuffed Shells
- Mini Chicken Chimichangas
- Classic Chicken Fajitas
- One-Pan Mexican Chicken and Rice
- One-Pan Chicken Fajita Rice
Chicken Tamale Casserole
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
Instructions
- Preheat oven to 400 ° F and spray a 9x13 baking dish with cooking spray.
- In a large bowl, combine the creamed corn, muffin mix, chiles, sour cream, egg, cumin, and 1/2 cup of the shredded cheese.
- Bake for 20-25 minutes or until edges are golden brown and the middle is set.
- Use the back of a wooden spoon (or any other utensil) to make dents in the top of the surface.
- In a medium bowl, combine the chicken and the enchilada sauce and pour over the top of the baked corn mixture. Sprinkle with remaining 1 1/2 cups of the shredded cheese.
- Bake for 5-10 minutes or until cheese is melted.
- Remove from oven and let cool slightly. Slice into squares and top with sour cream, diced avocado, diced tomatoes, and cilantro if desired.
Notes
I’ve made this twice now and the second time around I used this recipe. WAY better than the first!
Aw thank you!
I am going to make this recipe tonight! Will the corn bread base still turn out without the creamed corn? I wasn’t going to add that. Thank you!
Yes it will just not be as soft.
Wow!! This was really yummy. Made is just as directed. Will definitely make again. Thank you for sharing
You’re welcome!
How to freeze? Ans re heat ?
Freeze for up to three months and thaw in the fridge overnight and bake for 15-20 minutes at 350 until heated through.
After reading through the recipe and a bunch of the reviews I am going to try this recipe very soon. Question though- you say to dent the crust but photo shows small vents…was it a typo?
The pictures might be deceiving. Yes dent the crust.
Holy smokes! This recipe is the BOMB. So good. My whole family loved it.
Thank you
Thank you!
I made this dish with a pound of hamburger…My husband sometimes tires of all my chicken recipes. It was great!! Loved the cornbread base…great leftovers. I also added a can of black beans to the burger.
I have made many of you one-pan meals and love all that I have made!!
Thank you Ellie
This was so good !!
Thank you!
This was bomb. Easy, economical, and everyone loved it. I added a can of chili beans to the chicken mixture to get some more servings out of it since my kids are teenagers playing sports and eat like they have tapeworm. Thanks for another great recipe! <3
Haha glad you liked it!
I’m making this dish tonight. Can I use two 8 x 8 pans verses the 9 x 13 pan the recipe calls for? One 8 x 8 for dinner tonight and one 8 x 8 baked and put in the freeze for another meal later on.
I had to make substitutions out of necessity, although I had leftover chicken, I didn’t have enchilada sauce,Jiffy cornbread mix or mexican cheese. I made this substituting salsa ranchera for the enchilada sauce and a mixture of halloumi cheese( like a Greek version of queso) and mozzarella. I also had to make a copy cat of jiffy corn bread mix. This was soooo delicious! The cornbread base was AMAZING! My husband loves this so much, he wants to add it to the line up. It tasted so good using subs, I can’t wait to make it as written, I’m sure it’s even better
Update, I was able to make the recipe as written, and as I suspected it was amazing! My husband took one bite and said “OMG”
Glad you liked it!
My family of 7 loves this recipe
So happy to hear this!
This looks so good that this is what we’re doing for Christmas dinner this year. I work in healthcare and we’re just getting beat up this year and this looks like the cheesy, yummy comfort food goodness I need this holiday.
Thank you for your hard work! Hope you love this!
Iwould like to use frozen corn and no sour cream.
How much thawed corn and how much milk would work?
I haven’t tried it using those substitutions but I would do a 1:1 ratios.
I’ve been making this recipe for years when it was just my husband and me. Now, we introduced it to our 14 month old and he devours it! It’s an awesome easy recipe.
Thank you!
I made this for dinner this week and it was so good! By dinnertime the next day, the leftovers were all gone. It was such a hit and rated 10/10 by my group! It will definitely be in the regular rotation of meals.
Thank you!
I adapted the heck out of this recipe after the first time I made it, because it was awesome but I wanted to cut the sweetness.
I added diced jalapeños (1/4 cupish) and crumbled bacon (1/4 cupish again).
I use green enchilada sauce instead, and added some green Tabasco to the chicken.
I have noticed using fresh grated cheese makes a better meal, I’m sure that’s because it doesn’t have that strange anti caking agent on it.
Sounds good!
If I were to freeze this, would I bake it completely first? What would the reheating directions involve? We love this casserole and would like to make it for a friend.
I had some chicken that I shredded and didn’t know what to do with it. Found this recipe searching for “shredded chicken recipes.” Thank you for this! So easy and tasty! I forgot to buy chilies when I got the enchilada sauce so I didn’t add them. Oh, and I shredded some Monterey jack slices since I didn’t have any shredded cheese (how in the world did that happen?!). Used green onions, tomato slices and sour cream for toppings.
Will definitely add this to my dinner arsenal!!
Awesome to hear!
Do you drain the chiles first? Thank you! Looks delish!
Loved it! Made per the directions. I really enjoyed this
Glad you loved it!
Can this casserole be frozen?
Yes, it freezes great!
Very easy and tasty. Next time I would add a can of black beans to the chicken topping. Serving count was about 6 in my household of adult men.
That would bulk it up!
I liked this but the cornbread/tamale base was too mushy for my taste. Maybe because I used a 9×11 rather than a 9×13 pan? Should probably have cooked it just a bit longer. Next time I’ll use the bigger size pan and make sure it’s well cooked before adding the chicken. And also will try using a medium spicy sauce as another commenter suggested.
Easy and delicious, what more could I ask for from a recipe?!
Made the first one exactly as the recipe stated – family loved it. Made a second one with beef instead of chicken – also a winner!!
Good to know. Thank you!
Made this for dinner tonight. We liked it very much. Not a fan of the sweet flavor in the cornbread crust, but will definitely try it again with regular corn maybe!? Do you have any idea on the calorie count? Have a diabetic in the house and keeping track of things like that. Thank you so much for the recipe!
I can calculate it for you and add it!
Good dish enjoyed by our family. We are a family that loves cheese but for us, I would cut back a little on the cheese added on the top. We served ours with avocado salsa…YUM! Quick to make on a busy night-we’ll make it again!
Quick, simple, and yum! I was skeptical because I make what I call Sweet Corn Cake, and I’m sure everyone has seen a recipe at some point, whether a different name like souffle whatever. Anywho, mine calls for 2 jiffy corn bread mix, 2 cans each of whole corn, 2 cans of cream, killer is 2 sticks of melted butter! And 4 eggs. Mix all and in a 9×13 pan at 350, for an hour. So now you get the base part of why I was skeptical.i make my sweet corn cake for homemade chili. It’s a must, we cut in squares and place one on top of our chili. Sometimes I add green chiles to it and have it as a side or snack so the similarities are like this recipe. I mean what could really happen since I love my corn cake. Lol, I loved this and yep, had a taste of its own. I sampled it 2x when it came out. Then came back, about another few samples. I dirtied too many forks! Finally I’m thinking what the hell grab a plate, so I so did. It’s only going on noon and it was supposed to be for supper. My husband is an engineer for the RR so he wont get any until he returns, and my daughters and grandsons, well they haven’t had any yet. Sorry for this long “spewing” I never write long. I suggest everyone tries it, THE WAY it’s written, I hate when recipes are commented on and they didnt even “make it” first. Its understandable for ones whe have no choice because of medical reasons but just try it the way it is. But don’t change it then try to comment on it because it’s not referencing this one.
Oops! I tried 5*ing this baby but my cell wouldn’t allow it for some reason!
Yes, I have a corn pudding recipe like you described but this is a different version that I love!
I made this tonight. I made it in a 9×13 dish to directions. I have two servings left. There were three of us. I ate mine with cilantro( highly recommend ) and sour cream. It was easy, tasty, not spicy( picky husband) and definitely cured my tamale craving with almost no work at all. Thanks for a wonderful recipe, that not only is tasty but easy. Can’t wait to try more of your recipes! Will definitely make again.
So glad you liked this!
This Tamale pie Casserole was something special. The next time I will spice it up a little with the jalepeno. The sweetness of the mixture and the saltiness of the topping was simply great.
So glad you liked it!
OMG, this is to die for! My husband says this is our dish for the next potluck dinner we go to!!! I made my own cornbread base, didn’t have a box mix. Canned Hatch Green Chiles gave it a great bite! What I loved, too, is that I cleaned out my refrigerator of all my avocados, tomatoes, cilantro and other things that needed to be used up. I love your blog, I’m exploring ! I made one of your other recipes, Skillet Chicken Enchiladas, I think it was. Equally delicious!!!
Ooh Patty! I’m so glad you loved this! It’s one of my faves.
Good – could use a little more spice!
This is such a hit in our house and I’ve made it when in laws come over and they live it just as much! Thank you for such a great recipe! 😁
You’re welcome!
Holy cats, this was delicious. I slow cooked the chicken in the crockpot using salsa, olive oil, and water. Then shredded it.
Ooh. I bet that was delicious.
Excellent recipe. Easy to make. Loved the sweet corn muffin bottom and the spicy chicken top.
Next time will add onion, black olives and tomatoes. It’s a keeper!
Ooh yes! that would be tasty!
Excellent- the spiceyness of the chicken in enchilada sauce and the sweetness of the
Of the corn muffin bottom balances everything out. Loves it. Next time will add onion black olives
And maybe some tomatoes. It’s a keeper!. Also very easy to make. No time at all
Do you make the muffin mix according to the box them add the other stuff or just the dry mix with the other ingredients?
Don’t make the mix just add it with the other ingredients like in the directions.
Do you think I could make this ahead of time and freeze it?
Yes, totally!
Made this tonight, and was VERY pleased with the taste!! Will definitely make it again, as hubby and I both liked it a lot…Keep those easy, tasty recipes coming, lady!!..Great job!!
Betty T.
Thank you so much Betty!
I was looking for something different foe dinner, with chicken. I saw this and it sounded good, I had all the ingredients and seemed easy. I made it, minus the green chilies, as my son’s don’t care for them. It was delicious my crust was a little bit thicker because I used a glass casserole that is 9 by 11 . My entire family loved it even my brother who has something to say about everything. I love your blog, I have made the cream cheese chocolate chip cookies and several other things. Thank you. You are fabulous and your recipes are fantastic. LOVE you Christy…..
oh thank you Jeannette! That means a lot!
Such a quick and easy weekday meal. Not only did my family and I enjoy the taste of this dish but the simplicity of it as well. I look forward to trying more of your recipes! Thank you
Thank you! This is personally one of my faves!
Just made it now eating tonight it looks great😊
Thank you Nancy! Hope you enjoy it.
I made this tonight and I am here to say it is VERY good! I made it exactly as described in the 9 by 13 inch pan. I think it tastes just like a chicken tamale. The cilantro really makes this dish. Thanks so much for sharing!
Thank you!!
This was delicious – added the black beans to the chicken mixture as suggested. I used an 8×11″ dish and baked about 25 mins. Also used a medium spice enchilada sauce that added more flavor.
Thank you Robyn!
This recipe was delicious! My kids loved it, and my husband ate it despite the corn. Not sure if he even knew it was in there. I messed up and forgot to pick up a can of enchilada sauce while I was in town, and really didn’t want to make the trip just for that one item. I happened to have all of the ingredients on hand to make my own enchilada sauce, and I gotta tell ya, I think that’s what really made this recipe go from good to freakin’ awesome!
Ooh sounds delicious!
Just pulled out of the oven! I’m worried my picky bf won’t like it so keeping my fingers crossed! I didn’t add green chillies bc I didn’t have any, but I did add a jalapeno. Had to use sharp cheddar instead of Mexican cheese also. Was going to add black beans like you suggested but then completely forgot. Whoops!
Hope you enjoyed it!
I made this tonight exactly as the recipe said. My boyfriend and I loved it! YUM.
It’s good, right?
I’ve made this today for lunch and everybody loved it!! it’s truly a crowd pleaser. thank you for sharing this recipe. we just had the leftovers for dinner. it’s also really tasty cold. it sets well and you can cut it into little squares, top each one individually and make an appetizer or football snack out of it 🙂
Glad you loved it but surprised you had leftovers.
This was a huge hit at my house tonight. Thank you!
You’re welcome! I’m glad to help. Dinner can be a beast…
Your casserole looks delicious and I was excited to print out the recipe to try it but this site is sooo slow and bogged down with ads that I won’t be adding it to my favorites.
I’m so sorry! I am trying as we speak to get the ads minimized. I hope you’ll come back.
I made this two nights ago. So easy and soooo yummy. Can’t wait to make it again.
Thank you! I’m glad you loved it.
I made this with little changes: I added roasted corn and cumin seeds to the cornbread and subbed Greek yogurt for the sour cream; because I was on a time crunch, I bought pre shredded barbacoa beef from Target. It was AMAZING. My fiancé even went back for seconds! It keeps well and is great heated in the microwave – the two of us got two dinners and two lunches a piece!
I like your changes! Sounds wonderful.
hey girl this looks amazing! Glad ya’ll had a great trip!
Thank you!
I made it last night and we loooooved it! This will end up in our regular rotation! Thanks:)
So glad to hear that!
Making this tonight for dinner 🙂 Can’t wait, looks delish!
UPDATE: SO YUMMY! And so filling.
Yasssss!
Thank yoU!
Good luck!
Is there a way to make this a freezer meal?
Sure! I think you could assemble it with the chicken mixture on top and then freeze. I have not tried it though so I can’t be sure.
OMG! This looks amazing!! What a great idea – I would have never thought to use a cornbread mix as the base. I am so making this. Next week no Taco Tuesday. It’s Chicken Tamale Tuesday!
Thanks for the great recipe!! 🙂
Haha. That’s what I did and no one complained.
I love LOVE tamales but of course I never make them because OMG all the work. This is a great idea!! Definitely adding it to the rotation. I’m so glad I got to see you last weekend!!
You’re so sweet and I loved seeing you. Wish I could have talked to you more.
I’ve never tried anything like this but “crowd pleasing” is good enough for me! Looks delicious, I really want to try this as it’s so different from everything I’d normally cook.
I promise you’ll love it.