An easy way to have the flavors of tamales on a weeknight, this Chicken Tamale Casserole is super easy and packed with flavor.
If you love a good, Mexican inspired chicken dinner, also check out these Chicken Chilaquiles, Cream Cheese Chicken Enchiladas, or Smothered Chicken Burritos.
I grew up in New Mexico, so I have a natural love of Mexican food. So when I see a Mexican inspired recipe, I always want to jump right in and try it.
This recipe isn’t really a true tamale pie, mostly a quick way to get those same flavors you would get from a tamale pie or from tamales.
I especially love how fast and easy it is – perfect for a weeknight dinner. And the leftovers are delicious, as well!
Ingredients
- Cheese: I like to use cheddar cheese, but feel free to use a Mexican blend, colby jack, or monterey jack.
- Cream Style Corn: I have only ever made this with cream style corn. I like the texture and flavor it gives. I have had someone say they used regular canned corn with success, though.
- Corn Muffin Mix: I usually use Jiffy, although it will add a bit of sweetness. I have actually really grown to love that sweetness, but if it’s not for you, choose a brand of corn muffin mix that doesn’t have any sweetness.
- Green Chiles: These add lots of flavor without really adding heat.
- Milk: I use 2% milk.
- Eggs: You’ll want to use large eggs.
- Cumin & Chili Powder: You can up the spice amount by increasing the chili powder, or by using a cayenne pepper.
- Enchilada Sauce: Make sure you use a brand that you love, as the flavor will really come through.
- Cooked, shredded or cubed chicken: I make this shredded chicken ahead of time and keep in on hand to make recipes like this one a breeze!
How to Make Chicken Tamale Casserole
Mix part of the cheese, the corn, corn muffin mix, green chiles, milk, eggs, cumin and chili powder.
Pour it into a baking dish and bake just until set.
Remove from the oven and pierce the top with a fork.
Pour the enchilada sauce over the top of the casserole, letting it soak in.
Top with the chicken, then the cheese, and return the dish to the oven. Bake until set and the cheese is melted.
Tips and Tricks
I like to top this with sour cream and cilantro, but you could also add salsa, avocadoes, tomatoes, lettuce, or guacamole.
Make sure to let the finished casserole sit for 5 minutes before slicing so that it will set up.
Switch it up and use ground beef or beef barbacoa instead of the chicken.
You can also use green enchilada sauce instead of red!
More Easy Chicken Dinners
Chicken Crescent Rolls
BBQ Chicken Wraps
Chicken Tetrazzini
Chicken Chimichanga Recipe
White Chicken Enchiladas
Coconut Curry Chicken
Chicken Tamale Casserole
Ingredients
- 8 oz shredded cheddar cheese divided
- 1 14.75 oz can cream style corn
- 1 8.5 oz box corn muffin mix
- 1 4 oz can diced green chiles
- 1/3 cup milk
- 2 eggs
- 1 teaspoon ground cumin
- 1/4 teaspoon ground chili powder
- 1 10 oz can red enchilada sauce
- 2 cups cooked shredded or diced chicken
- Sour cream and cilantro for topping
Instructions
- Preheat the oven to 400ºF. Spray a 9x13-inch baking dish with nonstick cooking spray.
- In a medium bowl, combine 1 cup of the cheese with the corn, muffin mix, green chiles, milk, eggs, cumin, and chili powder. Stir just until combined. Pour the mixture into the prepared pan.
- Bake in the preheated oven for 20 minutes, or just until set. Remove from the oven.
- Pierce the top with a fork or with a skewer liberally. Pour the enchilada sauce over the top. Sprinkle the chicken over the top, then sprinkle the remaining cheese on top.
- Return the dish to the oven and bake for another 15 minutes, until the cheese melts. Remove from the oven and let the casserole sit for 5 minutes before slicing.
- Serve topped with sour cream and cilantro, if desired.
eatme_delicious says
What a gorgeous photo Deborah!
Mary says
I’ve put this on my “must try” list. Have a wonderful holiday.
maybelle's mom says
Alright, this looks delicious. But, I think you will need to produce pictures of extra mild salsa–no such thing I’ve seen in Ohio.
As for the corn mix, could I use masa?
Mary says
um, extra mild salsa is kinda of silly. Even for us totally midwestern kind of people.
And this casserole looks really tasty!
Grace says
i’m pretty much a fan of any type of mexican food too. i don’t know if noble pig was being sarcastic in her comment above, but it made me laugh out loud. 🙂
noble pig says
It sounds delicious. I didn’t even know there was extra-mild salsa? Isn’t that just tomato sauce?
Abby says
Actually – I really like that picture! The colors are great. (And I’ve never heard of extra-mild salsa!) (I do know Jiffy, however, and it’s cake! Ha. J/K. We don’t eat much sweet cornbread!)
This looks like a dish Brad would love.
Cookie baker Lynn says
Quick easy Mexican food? That sounds like a must have for my recipe file.
Marthe says
I left you an award on my blogsite. . come on over and pick it up when you can!
MeetaK says
lol! extra mild salsa! this looks delectable Deborah!
Melanie says
This looks delicious and pretty easy. That’s my kind of meal!
Maria says
Will have to try this one. We love Mexican food at our house!
Deborah says
redhead – I guess I should have mentioned that! I used Jiffy, but I’m going to agree with Cara, too, and say that the creamed corn probably made it a little sweet as well.
B says
So if you were to make this again now, would you not go with creamed corn–Since it may have added the sweetness? I’d love to try this out but I don’t want it to be too sweet. Thanks! 🙂 Looks amazing
Deborah says
I actually made it again with the creamed corn, and while it does have some sweetness to it, it grew on me. 🙂 You do notice the sweetness, though, so if you don’t want that sweetness, I would substitute the creamed corn. I haven’t tried it with a substitution, but I’m guessing it would work with an equal amount of regular corn.
Dianne Evans says
How about using the 20-oz. roll of FROZEN fresh corn? We have that at Ingles grocery store here in the South>
Deborah says
I haven’t tried it, but I’m guessing it would work. There was another commenter who said they used regular canned corn plus some sour cream and it worked. It’s definitely worth a try!
Cara says
This sounds yummy! The creamed corn probably made it on the sweet side too, but I bet it tastes good that way!
readhead says
What kind of corn bread mix did you use? If I were to make this I would use my stand by corn bread mix, Jiffy. However if that is what you used and it turned out too sweet then I might have to look for alternatives.
kat says
Extra mild salsa?! We don’t even have that in Minnesota