Chicken Tamale Casserole

4.56 from 29 votes

Chicken Tamale Casserole

Chicken tamale casserole takes all the bold flavors of the traditional dish and takes away the work so you can enjoy the classic flavors even on the busiest days. This cheesy chicken casserole will save the day and fill any of your tamale cravings in no time at all!

Prep Time15

Cook Time35

Total Time50

Course: Casserole, Dinner, Main Course

Cuisine: American, Tex Mex

Servings:

Calories: 96kcal

Author: Meaghan @ 4 Sons R Us

Ingredients

1 16 oz pkg cornbread mix
3/4 cup milk
1 large egg
1 7 oz can diced green chiles drained
1 10 oz can green enchilada sauce
2 tbsp taco seasoning divided
1 14.5 oz can creamed corn undrained
3 cups chopped rotisserie chicken
1 cup shredded cheddar cheese
1/2 cup shredded monterey jack cheese

US Customary - Metric

Instructions

Lightly spray a 9x13" baking dish with non stick cooking spray. Set it aside.
To a large mixing bowl add the corn bread mix, milk, egg, green chiles, 1/2 tablespoon of the taco seasoning, and creamed corn. Stir together until just evenly combined.
Transfer the mixture to the prepared casserole dish. Use a spatula to spread it out evenly.
Bake at 400° for 20-25 minutes, or until the batter's just barely set and golden brown.
While the casserole base is baking in the oven, add the chopped chicken to a mixing bowl. Sprinkle the rest of the taco seasoning out over top, and toss to coat.
Use a wooden skewer to pierce holes all over the entire surface of the cornbread- and it's ok it a bit of the batter wants to stick to it.
Pour the enchilada sauce evenly out over top, just like you would with a poke cake.
Add the seasoned chicken, spreading it out evenly over top. Top with the shredded cheese.
Bake the casserole at 400° for 15 more minutes, or until the cheese is melted and golden brown at the edges.
Let the casserole rest for a full 5 minutes before slicing and serving. Then top with your favorite garnishes and enjoy!

Notes

recipe adapted from Pinch Of Yum

Nutrition