Tex-Mex Tamale Casserole gets to the heart of what makes a tamale delicious and then serves it up, family-style! The cornbread base is tender, sweet, and zesty, holding up a layer of spiced chicken and plenty of melted cheese. Top it with a dollop of sour cream, and this Tex-Mex Tamale Casserole becomes more than just a meal; it’s an experience you won’t want to miss!
Ingredients
- 1 (16-ounce) package cornbread mix
- 3/4 cup milk
- 1 large egg
- 1 (7-ounce) can diced green chiles, drained
- 2 tablespoons taco seasoning, divided
- 1 (14.5-ounce) can creamed corn, undrained
- 3 cups rotisserie chicken, chopped
- 1 (10-ounce) can green enchilada sauce
- 1 cup cheddar cheese, shredded
- 1/2 cup Monterey Jack cheese, shredded
- sour cream, optional, to taste, for topping
Directions
Step 1 –Preheat the oven to 400 degrees F.
Step 2 –Lightly spray a 9×13-inch baking dish with nonstick cooking spray.
Step 3 –In a large mixing bowl add the cornbread mix, the milk, the egg, the green chiles, 1/2 tablespoon of the taco seasoning, and the creamed corn, stirring together until just evenly combined.
Step 4 –Transfer the mixture to the prepared casserole dish, using a spatula to spread it out evenly.
Step 5 –Bake until the batter is just barely set and golden-brown, about 20-25 minutes.
Step 6 –While the casserole base is baking, add the chopped chicken and the remaining taco seasoning to a bowl and toss to coat.
Step 7 –Use a wooden skewer to pierce holes all over the surface of the cornbread.
Step 8 –Pour the enchilada sauce evenly over the top of the cornbread, much like a poke cake.
Step 9 –Add the seasoned chicken on top of the enchilada-sauced cornbread, spreading it out evenly.
Step 10 –Top the casserole with the cheddar cheese and the Monterey Jack cheese.
Step 11 –Bake until the cheese is melted and golden on the edges, about 15 minutes.
Step 12 –Let the casserole rest for 5 minutes.
Step 13 –Slice and serve topped with the sour cream.
