Chicken Tamale Casserole

Missy Wimpelberg


This is a delicious meal that you can tweak to suit. This is family favorite and in the regular rotation. Great for taking to pot lucks as well.


☆☆☆☆☆ 0 votes

10 Min
40 Min


  • 1 box
    jiffy corn muffin mix
  • 1/2 c
  • 1 can(s)
    creamed corn
  • 2
    eggs, beaten
  • 1 tsp
    chili powder
  • 1/2 tsp
  • 2 c
    mexican cheese shredded
  • 2 can(s)
    red mild enchilada sauce
  • 3 c
    shredded chicken

  • ·
    sour cream
  • ·
    shredded lettuce
  • ·
    diced tomato
  • ·
  • ·
    sliced jalepenos
  • ·
    black olives
  • ·
    sliced green onions

How to Make Chicken Tamale Casserole


  1. Lightly Spray 9x13 pan and preheat oven 400 degrees.
  2. Mix jiffy, corn, milk, eggs, chili powder, cumin, and 1 cup of the cheese. Once combined, as to pan and bake for 20 minutes.
  3. Remove and poke holes in the cornbread mixture all over. Pour enchilada sauce over cornbread, then top with shredded chicken. Top with remaining cheese and back for 20 minutes.
  4. After 20 minutes, pull out and let stand for 10 minutes. Cut in squares, then add your favorite toppings and serve.
  5. FYI: you can sub chicken for pork or beef

Printable Recipe Card

About Chicken Tamale Casserole

Course/Dish: Casseroles
Main Ingredient: Chicken
Regional Style: Mexican
Other Tag: Quick & Easy

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