Chicken Tamale Casserole


I have to say this was a mighty tasty little meal.  I just loved the sweet corn and corn bread next to the spiciness of the enchilada sauce and pepper Jack cheese.

Now if you want to be real ambitious you could use my Mexican Spoon Bread recipe instead of using the boxed corn bread and of course my enchilada sauce instead of the canned variety.

I think that the canned enchilada sauce has a “tinny” flavor.

But hey, it is okay if you use it, I won’t tell.

Let me show you just how easy this little casserole is to put together.

To make things even easier, use a market roasted chicken.

Mix together 1/4 cup of the pepper Jack cheese, 1/4 cup of the cheddar cheese, milk, egg, cumin, ground red pepper, creamed corn, muffin mix and the chopped green chilies.

Pour the mixture into a prepared 9×13″ pan.

Evenly distribute the batter onto the bottom of the pan and bake in your pre-heated 375 degree oven for about 15 minutes.

Once the batter is lightly golden brown and set, poke the entire surface “liberally” with a fork.  We want all that delicious enchilada sauce to seep through.

Pour the enchilada sauce over the top of the muffin/corn mixture.  If you make your own enchilada sauce, it will be about 1 1/3 cup.

Now top with the shredded chicken.

Top that with the remaining cheddar and pepper Jack cheese.  Bake for an additional 10-15 minutes, or until the cheese melts and the chicken is heated through.

This really was quite tasty, and easy to boot!  Serve with a green salad and you are good to go!

Chicken Tamale Casserole
Serves 8
Adapted from a recipe found on

1 cup freshly shredded sharp cheddar cheese
1 cup freshly shredded Pepper Jack cheese
1/3 cup milk
1 egg
1 teaspoon ground cumin
1/8 teaspoon ground red pepper (optional)
1 (14 3/4-ounce) can cream-style corn
1 (8.5-ounce) bo corn muffin mix
1 (4-ounce) can chopped green chiles
Cooking Spray
1 (10-ounce) can red enchilada sauce (such as Old El Paso)
You can make your own from this recipe
2 cups shredded cooked chicken breast (from a market roasted chicken)

Garnish with:
Sour Cream
Shredded lettuce (all optional of course)

Pre-heat the oven to 375 degrees f.

Combine 1/2 cup cheese and the next 7 ingredients (through chiles) in a large bowl, stirring just until moist.  Pour mixture into a 13×9-inch baking dish coated with cooking spray.

Bake for 15 minutes or until set.  Pierce entire surface liberally with a fork; pour enchilada sauce over top.  Top with chicken; sprinkle the remaining cheeses on top.  Bake at 375 degrees for about 15 minutes or until the cheese melts.  Remove from oven; let stand for 5 minutes.  Cut into 8 pieces; top each serving with sour cream, guacamole and shredded lettuce or just eat it naked.  Serves 8.



  1. We had this for dinner tonight……so good, thanks for sending this wonderful dish over to us. What’cha got cookin’ for tomorrow? LOL!!

    Love ya

  2. we’re having Hawiian k-bobs, want some?

  3. Karen McKenzie says:

    My sister made your Chicken Tamale Casserole
    and said her family loved it and it was definately a keeper! (I think I’ll have to try it too!) She is also going to make your Cheese Stuffed Shells for her sons confirmation.

  4. great stuff is great! thx. I retweeted it. dagadt kutyák.

  5. this was an amazing dish! cant wait to make it again!

  6. This was very delicious. My husband said that he looooooved it! I made it with the spoon bread and the homemade enchilada sauce because I try to stay away from canned ingredients, and thought that added to the wonderful results. I do have to say that I substituted regular monterey jack cheese for the pepper jack because I thought that it would too hot for my kids.

    Thank you for the recipe!

  7. Yummy! So glad you liked this dish. I have to agree that the homemade sauce puts it over the edge! :)

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