Real Recipes From Real Home Cooks ®

chicken tamale casserole

a recipe by
Donna Roth
Wilmington, DE --> Lake Forest, CA

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.

serves an army :)
cook time 45 Min
method Bake

Ingredients For chicken tamale casserole

  • 2/3 c
  • 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
    creamed corn
  • 2 box
    jiffy corn muffin mix
  • 1 can
    chopped green chilies *see notes
  • THE REST 8-)
  • 1 can
    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

How To Make chicken tamale casserole

  • 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.