Chicken Tamale Casserole

Chicken Tamale Casserole

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Amy Borne


Found this recipe and made some changes. My family loved it.


★★★★★ 2 votes

4 servings
15 Min
30 Min


  • 1/3 c
  • 1
  • 1/4 tsp
    red pepper flakes
  • 1 1/2 tsp
    chili powder
  • 1 can(s)
    cream style corn
  • 1 box
    jeffy cornbread mix
  • 1 can(s)
    chopped green chilies
  • 2 c
    shredded chicken
  • 1 c
    shredded cheese
  • 1 can(s)
    red enchilada sauce

How to Make Chicken Tamale Casserole


  1. Preheat oven to 400 and spray casserole 9x13 pan.
  2. In a large bowl combine first 7 ingredients using just 1/2 tbs of the chilie powder until moist. Pour mixture into pan and bake 15-20 mins
  3. While Cornbread is cooking toss chicken with the rest of the chili powder adn set aside.
  4. When Cornbread is done pierce the entire surface liberally with a fork. If it sticking to the fork it needs to cook longer. When ready pour red enchilada sauce over top then top with chickenand sprinkle with cheese.
  5. Bake for 15 mins or until cheese melts. Remove from oven and let set for 5-10 mins before serving.

Printable Recipe Card

About Chicken Tamale Casserole

Regional Style: Mexican
Other Tag: Quick & Easy

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