All the flavors of classic tamales without the work! Chicken Tamale Casserole is an easy, cheesy, weeknight meal that will become your new go-to for Mexican night. You can even swap the chicken with equal amounts of shredded pork or beef to switch things up! Top the Chicken Tamale Casserole with your favorite toppings like sour cream, lettuce, cilantro, and salsa for maximum flavor.
Ingredients
- 1 (8.5 ounce) package corn muffin mix
- 1 (14.5 ounce) can cream-style corn
- 2 eggs, lightly beaten
- 1/2 cup milk
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 2 cups taco cheese blend, shredded, divided
- 1 1/2 cups enchilada sauce
- 3 cups rotisserie chicken, shredded and cooked
- tomato, optional, diced, to taste
- sour cream, optional, to taste
- lettuce, optional, shredded, to taste black olives, optional, sliced, to taste
- green onions, optional, chopped, to taste
- cilantro, optional, finely chopped, to taste
- salsa, optional, to taste
Directions
Step 1 –Preheat the oven to 400 degrees F.
Step 2 –Lightly spray a 9×13-inch casserole dish with nonstick cooking spray. Set it aside.
Step 3 –In a large bowl, combine the corn muffin mix, cream-style corn, eggs, milk, chili powder, cumin, and 1 cup of the taco cheese.
Step 4 –Mix the ingredients until well incorporated and pour into the prepared casserole dish.
Step 5 –Bake for 20 minutes.
Step 6 –Remove the casserole dish from the oven and pierce the baked cornbread several times using a knife.
Step 7 –Pour the enchilada sauce over the top of the casserole.
Step 8 –Top with the shredded chicken and the remaining 1 cup of the cheese.
Step 9 –Bake for 20 minutes.
Step 10 –Let cool for 10-15 minutes before slicing into pieces and serving with your preferred toppings.
