Chicken Tamale Casserole

Donna Roth

By
@LuvnMom

I adapted this from a recipe I found over a year ago, from I do not know where. I wanted to use up a package of cooked shredded chicken breast. My 9 yr old scored it a 9 out of 10. It's a great potluck dish.


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Rating:

Comments:

Serves:

an army :)

Cook:

45 Min

Method:

Bake

Ingredients

CORN BREAD BASE

2/3 c
milk
1/2 c
egg beaters or 2 eggs - well beaten
1 pkg
taco seasoning mix, divided (1 tbsp here)
1/4 tsp
cayenne pepper
2 can(s)
creamed corn
2 box
jiffy corn muffin mix
1 can(s)
chopped green chilies *see notes

THE REST 8-)

1 can(s)
28 oz enchilada sauce - red
4 c
cooked, shredded chicken
rest of the packet of taco seasoning
1 pkg
queso fresca, crumbled
fresh cilantro, to taste

Directions Step-By-Step

1
HEAT oven to 400°. Spray about a 10" x 15" glass baking dish with cooking spray. Mix all corn bread ingredients, pour into pan and bake 30 minutes.
2
While the corn bread is making your kitchen smell good:
1. mix chicken with the remaining taco seasoning.
2. Crumble the queso fresco for later.
3
After 30 minutes remove corn bread from oven, it will be browned but still real soft. Poke it all over with a fork, like a poke cake. Pour enchilada sauce over the top and spread to make sure it's fully covered. Spread the seasoned chicken over the sauce. Sprinkle with the cheese & bake an additional 15 minutes. Remove from oven and sprinkle with cilantro. Let stand about 10 minutes before serving.
4
NOTES:
* My family doesn't care for chunks of chilies in our corn bread, so I ran it through my Magic Bullet.

** To half recipe, use a 10 oz can enchilada sauce and a deep dish pie pan. Use as little or as much cheese as preferred.

About this Recipe

Course/Dish: Chicken, Casseroles, Savory Pies
Main Ingredient: Chicken
Regional Style: Mexican
Other Tags: Quick & Easy, For Kids