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.
Nikki says
My family enjoyed this recipe tonight. My husband said that he really liked the sweet taste 🙂 I messed up and bought sweet whole kernel corn instead of creamed corn. So I used that and added a little sour cream. It still turned out good. Thanks for the recipe.
Kim says
This is my kind of dish for sure! Thanks for the light version.
white on rice couple says
What a beautiful state New Mexico is! So lucky are you to be able to grow up there!
And thank you for the amazing casserole recipe! This is definitely something I can eat all day long!
Kevin says
Lots of great flavours here. It sounds really tasty!
Happy Thanksgiving!
Sophie says
🙂 I’m the same way when it comes to cornbread. I like it sweet but I don’t like it sweet in anything else, like stuffing. I’ve encountered a similar ‘problem’ after moving to the East Coast from TX, it seems like folks just don’t eat Mexican food around here :)!!
RecipeGirl says
Sounds terrific to me. I’m a Mexican food fanatic. When I was pregnant, all I ate was Mexican food. I had mad cravings for enchiladas!
Your package is on its way! Happy Thanksgiving!
Maryann says
I love casseroles at this busy time of year! This one is a keeper 🙂
Marisa says
That cracks me up about the extra mild salsa. How sad that they probably make that for me….I have such a whimpy mouth. although I guess I can now say that I can do the mild okay–I’m not quite whimpy enough for the “extra mild”. Maybe it’s a Utah thing because here in the Midwest I can rarely even find the mild version but usually only medium. I guess that’s another reason why I need to move back home to Utah :-). Okay…so it’s like 1 a.m. here and I realize that this is the longest rambling comment ever. Sorry :-)?!?
kellypea says
Sounds yummy! I’m thinking it was the cream corn that added the sweetness more than the cornbread mix. No matter, since I’d liberally shake my hot sauce bottle over it. I’m with you on the heat! Hope you’re feeling fine — been thinking about you and wondering about baby!
Caroline says
Love tamales, this looks so much easier to prepare. Not just mild but extra mild?!? Too funny!
Cathy - wheresmydamnanswer says
What a great combination of wonderful flavors. This is comfort food at its finest – Looking forward to making this one!!
Rosie says
This really sounds good Debs. I love Mexican food.
Rosie x
farida says
Sounds like a delicious Mexican dish. Yum!
Mrs. L says
If I used extra mild salsa I’d probably be throwing in some jalapenos to compensate! Recipe sounds great, and I’d probably just use Jiffy cornbread too.
Debbie says
Love Mexican food and this sounds delicious.
Patsyk says
I’ve seen the extra mild salsa here in NJ… although not in quite awhile!
I love the sound of that casserole… wonder if I could get my boys to eat it if it does have a bit of sweetness to it. I would think the cornbread mix and creamed corn are the culprits when it comes to the sweetness.