Description
This cheesy Chicken Tamale Casserole is a quick and easy family weeknight dinner that has all the flavors of classic tamales without all the fuss!
Ingredients
Cornbread Mixture:
- 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
Additional Ingredients:
- 1 1/2 cups enchilada sauce
- 3 cups shredded cooked chicken, from rotisserie chicken
- 1 cup taco cheese blend, shredded (for topping)
Optional Toppings:
- diced tomato
- sour cream
- shredded lettuce
- sliced black olives
- chopped green onions
- finely chopped cilantro
- salsa
Instructions
- Preheat oven: Preheat oven to 400 degrees F. Lightly spray a 9×13 inch casserole dish with non-stick cooking spray.
- Mix cornbread: In a large bowl, combine the corn muffin mix, cream-style corn, eggs, milk, chili powder, cumin, and 1 cup of cheese. Pour into the casserole dish and bake for 20 minutes.
- Add toppings: Remove from oven, pierce the cornbread, pour enchilada sauce, top with shredded chicken and remaining cheese. Bake for an additional 20 minutes.
- Serve: Let cool for 10 minutes, slice, and serve with optional toppings.
Notes
- Substitute the shredded chicken for equal amounts shredded pork or beef if desired.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 395 kcal
- Sugar: 12g
- Sodium: 1045mg
- Fat: 17g
- Saturated Fat: 7g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 109mg
