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–+ servings
Portion of chicken tamale casserole with cheese on a plate with a side salad
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Chicken Tamale Casserole

Course Main Course
Cuisine American, Mexican
Keyword Casserole, Chicken
Prep Time 5 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 40 minutes
Servings 6

Ingredients

  • 14 ¾ oz can creamed corn
  • 8 ½ oz box corn muffin mix
  • 4 ½ oz can diced green chilies
  • ¼ cup sour cream
  • 1 egg
  • 1 teaspoon ground cumin
  • 1 ½ cup shredded Mexican blend cheese, divided
  • 2 cups shredded cooked chicken
  • 10 ½ oz can mild red enchilada sauce
  • sour cream, chopped cilantro, sliced olives, and chopped tomatoes for topping
US Customary - Metric

Instructions

  • Preheat oven to 400 degrees F. Spray a 9x13 baking dish with cooking spray and set aside.
  • In a medium bowl, mix together the creamed corn, muffin mix, chiles, sour cream, egg, cumin, and ½ cup of the shredded cheese.
  • Bake for 20 minutes or until edges begin to brown and the middle is set.
  • Remove the baking dish from the oven. Using the back of a kitchen spoon  make a few dents in the top of the cornbread mixture.
  • In a medium bowl, mix the chicken and the enchilada sauce together. Evenly spread the chicken over the top of the baked corn mixture. Sprinkle with remaining 1 ½ cups of the shredded cheese over the chicken.
  • Bake for 15 minutes to allow cheese to melt and sides to bubble. 
  • Remove from oven and let cool slightly. Slice into squares and top with sour cream, diced tomatoes, cilantro, and olives.

Notes

Adapted from: The Girl Who Ate Everything