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+ servings
Portion of chicken tamale casserole with cheese on a plate with a side salad

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


  • 14 3/4 oz can creamed corn
  • 8 1/2 oz box corn muffin mix
  • 4 1/2 oz can diced green chilies
  • 1/4 cup sour cream
  • 1 egg
  • 1 tsp ground cumin
  • 1 1/2 cup shredded Mexican blend cheese, divided
  • 2 cups shredded cooked chicken
  • 10 1/2 oz can mild red enchilada sauce
  • sour cream, chopped cilantro, sliced olives, and chopped tomatoes for topping


  • 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 1/2 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 1/2 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.