Name: Chicken Tamale Casserole Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 8.5 oz corn muffin mix, such as Jiffy; 14.5 oz cream-style corn; 2 eggs, lightly beaten; 1/2 cup milk; 1 tsp chili powder; 1/2 tsp cumin; 1 cup taco cheese blend, shredded; 1 1/2 cups enchilada sauce; 3 cups shredded cooked chicken, from rotisserie chicken; 1 cup taco cheese blend, shredded (for topping); diced tomato; sour cream; shredded lettuce; sliced black olives; chopped green onions; finely chopped cilantro; salsa

Jump to Recipe·5.1 from 24 reviews

If you crave the cozy, savory comfort of tamales but don’t have a whole afternoon to wrap and steam, you’re going to love Chicken Tamale Casserole! This weeknight hero packs all the flavors and spirit of a classic tamale—corny, cheesy, tender, and boldly seasoned—into a golden, crowd-pleasing bake. It’s got the perfect mix of easy, swoon-worthy, and universally appealing, making it my go-to when I want something festive on the table without fuss. Whether it’s a family dinner, potluck, or just any old Tuesday, this Chicken Tamale Casserole promises to hit all the right notes.

Ingredients You’ll Need

Chicken Tamale Casserole Recipe - Recipe Image

Ingredients You’ll Need

Making Chicken Tamale Casserole couldn’t be more straightforward, but every ingredient plays a big role in the final flavor and feel. These pantry staples and fridge finds work together to create that signature tamale taste—soft, slightly sweet cornbread meets juicy chicken, melty cheese, and just the right amount of spice.

Corn muffin mix (8.5 oz): This is your shortcut to a tender, slightly sweet base, echoing the masa of real tamales in texture and taste.
Cream-style corn (14.5 oz): Adds moisture and an incredible sweet corn flavor to the casserole—don’t skip this can!
Eggs (2, lightly beaten): They bind the cornbread batter, keeping the base fluffy and sliceable once baked.
Milk (1/2 cup): Helps keep the casserole moist; whole milk adds a bit of extra richness.
Chili powder (1 tsp): This warms up the flavor without too much heat, giving that earthy, classic tamale aroma.
Cumin (1/2 tsp): A must for Mexican-inspired dishes, cumin brings subtle smokiness and depth.
Taco cheese blend (2 cups, divided): Use half in the batter and half on top for gooey, tangy cheesiness throughout each layer—pre-shredded is totally fine here.
Enchilada sauce (1 1/2 cups): Pours over and soaks into the cornbread, infusing every bite with saucy flavor.
Shredded cooked chicken (3 cups): Store-bought rotisserie chicken makes this step speedy and adds protein for a satisfying meal.
Optional toppings (diced tomato, sour cream, lettuce, olives, green onions, cilantro, salsa): These brighten up your casserole and add crunch, color, and creaminess—customize with your favorites.

How to Make Chicken Tamale Casserole

Step 1: Prep Your Pan and Oven

Begin by preheating your oven to 400 degrees F. Lightly coat a 9×13 inch casserole dish with nonstick spray—the quick prep guarantees your cornbread base won’t stick later. Lining up everything ahead of time means the rest of the process is a breeze.

Step 2: Mix the Cornbread Base

Grab a big mixing bowl and add the corn muffin mix, cream-style corn, eggs, milk, chili powder, cumin, and half the shredded cheese. Stir just until all the ingredients are combined; the batter will look thick and slightly lumpy, which is perfect. Pour this into your prepared dish, smoothing the top gently so it bakes evenly.

Step 3: First Bake

Slide the dish into your hot oven and bake for 20 minutes. The cornbread base will puff up slightly and start to set, creating a sturdy foundation and absorbing a ton of flavor from the next layers.

Step 4: Add Sauce, Chicken, and Cheese

Take the casserole out and use a knife to carefully pierce holes all over the top. This little trick lets the enchilada sauce seep down into the bread. Pour the sauce evenly over the whole base, then layer on the shredded chicken and sprinkle over the remaining cheese. Each bite will come with gooey, saucy, chicken-packed goodness.

Step 5: Final Bake

Return the casserole to the oven for another 20 minutes. You’ll know it’s done when the cheese is bubbly and golden, and the edges are fragrant. Let it cool for at least 10 minutes before slicing; this helps the layers hold together beautifully when you serve.

How to Serve Chicken Tamale Casserole

Garnishes

Go wild with the toppings when it comes to Chicken Tamale Casserole! I love a scattering of diced tomatoes, a dollop of sour cream, some shredded lettuce for crunch, sliced olives, green onions for zing, fresh cilantro, and even a drizzle of salsa. These garnishes not only add bursts of color but brighten up each bite with fresh, vibrant flavors—a fun way for everyone to customize their own piece.

Side Dishes

For a full meal, Chicken Tamale Casserole pairs beautifully with sides like simple black beans, cilantro-lime rice, or a crisp corn salad. If you’re feeling ambitious, whip up some homemade guacamole or char some street-style Mexican corn. Keeping things light and zesty on the side really makes the casserole the star.

Creative Ways to Present

If you want to really impress, bake your Chicken Tamale Casserole in individual ramekins for personal servings—a hit at parties and potlucks. Or, cut the casserole into small squares and serve as a two-bite appetizer on a platter with toothpicks and a variety of toppings for dipping. Personalizing each portion gives a fun, interactive feel to dinner.

Make Ahead and Storage

Storing Leftovers

Leftover Chicken Tamale Casserole makes the best next-day lunch! Simply cover the cooled casserole with foil or transfer slices to airtight containers, and refrigerate for up to 4 days. The flavors often get even better as everything melds together overnight.

Freezing

For longer storage, Chicken Tamale Casserole freezes beautifully. Wrap individual portions tightly in plastic wrap and foil, or use a freezer-safe container. It’ll keep for up to 3 months. Label and date it so you don’t forget about your treasure trove of easy dinners!

Reheating

To reheat, microwave slices loosely covered until warmed through, or pop the casserole back in the oven at 350 degrees F, covered with foil, until hot and bubbly. If frozen, thaw overnight in the refrigerator for best texture before reheating.

FAQs

Can I use a different protein instead of chicken?

Absolutely! Swap out the chicken for shredded pork or beef—both work just as well and bring their own rich flavors to the casserole. Just aim for similar amounts and make sure the meat is cooked and shredded before adding it on top of the cornbread base.

What kind of enchilada sauce works best?

Both red and green enchilada sauce taste fantastic here, so go with your favorite or whatever you have on hand. Homemade or store-bought is fine—choose a mild version for kids or those who don’t like things too spicy.

Can I make Chicken Tamale Casserole ahead of time?

Yes! Prepare the casserole through the first bake, then let it cool and cover. Refrigerate up to 24 hours. When ready to finish, add the sauce, chicken, and cheese, and proceed with the final bake as directed. This makes it a lifesaver for busy nights.

How can I make this casserole gluten-free?

Simply use a certified gluten-free corn muffin mix, as some brands add wheat flour. Double-check your enchilada sauce and all toppings for hidden gluten, and you’re all set—the rest of the ingredients are naturally gluten-free!

Is this casserole spicy?

Chicken Tamale Casserole is flavorful rather than super spicy; chili powder and cumin add warmth, but there’s no major heat unless your enchilada sauce is hot. If you want more kick, add diced jalapeños or serve with salsa on the side.

Final Thoughts

There’s every reason to try Chicken Tamale Casserole, whether you’re craving comfort, convenience, or a dinner that wows a crowd. It’s endlessly customizable, deeply satisfying, and honestly couldn’t be easier. Gather your favorite toppings and dig in—you might just create a new family tradition!