This Chicken Tamale Casserole is a simple, easy and delicious way to enjoy the flavors of tamales in one baking dish. Crispy, crumbly cornbread is topped with shredded cheese, chicken, and a host of Mexican flavors before being baked to perfection in the oven in just 30 minutes.
What’s in Chicken Tamale Casserole?
The cornbread mix is just three ingredients and the filling is six. We love this budget friendly recipe!
- Chicken: To make things extra easy, you can use rotisserie chicken. Just shred and use! Easy peasy.
- Enchilada Sauce: If you want your chicken tamale casserole a bit spicier, you can go for a spicy enchilada sauce.
- Cheddar Cheese: Grate this fresh off the block if you can!
Is cornbread batter supposed to be lumpy?
When you mix up your batter in your favorite batter bowl, fear not if it’s a little lumpy! A good stainless steel balloon whisk works well for this job, but take care not to overwork the batter to remove the lumps. That can cause the corn muffin base in this recipe to become tough and chewy, not a good thing!
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How to Store and Reheat
In an airtight container in the fridge, tamale casserole will stay fresh for about 2-3 days. Reheat individual portions in the microwave for just 30 seconds at a time (or less) until heated all the way through.
How to Freeze
Once baked, allow to cool, then cover the casserole tightly with aluminum foil, then wrap again in plastic wrap and place in the freezer. Keep it in the freezer for up to three months.
When you are ready to bake it, place the casserole in the refrigerator to thaw overnight, then bake at 350°F until heated through.
Notes from the Test Kitchen
- Don’t over-mix your cornbread batter! You don’t want it to get too chewy and tough.
- Spice things up with a spicy enchilada sauce or serve with your favorite hot sauce.
Top Reader Review
“I made two versions of this: a small vegetarian loaf pan and a larger dish with chicken, both over Jiffy cornbread. Everyone loved it and one person said he had to stop himself from getting a third helping! I made a few modifications with the seasonings, marinated the meat in honey and fresh lime juice and used a 4-cheese Mexican blend. Genius idea to poke holes so that the cornbread wasn’t dry or soggy. Great recipe!” – Mia
More Mexican Chicken Recipes We Love
- Fiesta Lime Chicken
- Chicken Tinga
- Sour Cream Chicken Enchiladas
- Chicken Taquitos
- Baked Salsa Chicken
- Chicken Enchilada Skillet
Chicken Tamale Casserole Recipe
Ingredients
Cornbread:
- 2 8.5 ounce packages cornbread mix
- 2 eggs
- ⅔ cup milk
Filling:
- 3 cups shredded cooked chicken
- 14 ounces black beans 1 can, drained
- 1½ cups corn
- 4 ounces diced green chiles 1 can
- 20 ounces red enchilada sauce 2 cans
- 1-2 cups shredded cheddar cheese
Instructions
- Preheat the oven to 375℉.
- Whisk cornbread ingredients together in a bowl until smooth.2 8.5 ounce packages cornbread mix, 2 eggs, ⅔ cup milk
- Pour mixture into the bottom of a greased 9×13 casserole dish. Bake for 15-20 minutes, until cooked through in the middle and the edges are golden brown. Use the back of a wooden spoon to make a few small holes in the cornbread.
- Combine chicken, black beans, corn, green chiles, and half of the enchilada sauce in a bowl. Pour the mixture over the cornbread layer. Top with the remaining enchilada sauce and the cheddar cheese.3 cups shredded cooked chicken, 14 ounces black beans, 1½ cups corn, 4 ounces diced green chiles, 20 ounces red enchilada sauce, 1-2 cups shredded cheddar cheese
- Bake for 10-15 minutes, or until the cheese is melted to your liking.
- Top with your favorite taco toppings, such as cilantro and sour cream.
Notes
- Use a preheated oven for best results.
- You can use rotisserie chicken.
- If you want your casserole a bit spicier, you can go for a spicy enchilada sauce.
How to Make Chicken Tamale Casserole Step by Step
Make the cornbread batter: Whisk together 2 packages cornbread mix, 2 eggs and 2/3 cup milk to make the cornbread batter.
Bake the cornbread: Pour the cornbread batter into a casserole dish. Bake at 375°F for 15-20 minutes. Use the back of a wooden spoon to poke holes in the cornbread.
Make the chicken mixture: Combine 3 cups cooked chicken, 1 can drained black beans, 1 1/2 cups corn, 1 can (4oz) green chiles, and 1 can (10oz) enchilada sauce in a bowl.
Bake the casserole: Pour the chicken mixture all over the cornbread. Top with 1 can (10oz) enchilada sauce and 1-2 cups cheddar cheese. Bake at 375°F for 10-15 minutes.
This is discussing and an INSULT to the Mexican Cuisine.
I am sorry this isn’t up to your taste, Mary! This dish is Mexican-inspired cuisine!
I thought this recipes was quick/simple and very mexican inspired. I did use the shredded “taco” cheese to add a little extra mexican seasoning.
I am sorry you were “attacked” the the rude person saying your recipe was an insult. I do not know why people have become so downright nasty anymore. Sad.
Thanks for sharing, Jim!!
I made two versions of this: a small vegetarian loaf pan and a larger dish with chicken, both over Jiffy cornbread. Everyone loved it and one person said he had to stop himself from getting a third helping! I made a few modifications with the seasonings, marinated the meat in honey and fresh lime juice and used a 4-cheese Mexican blend. Genius idea to poke holes so that the cornbread wasn’t dry or soggy. Great recipe! P.S. I hope you disregard the rude commenter who can’t spell lol.
Thanks for stopping by and sharing, Mia!
I am looking forward to making this recipe. Do you think this could be done in the slow cooker instead of the oven? Thank you!
I haven’t tried this out in a slow cooker yet!
Seriously Mary? Wow. Just wow. Your rude. If you didn’t care for them then just state that. To each their own, you know what I’m saying? Anyways, Miss Mary, I’m married to a Mexican and have lived in Mexico for years and am very very close to his mother and when I made this the first time…THEY BOTH LOVED IT! And they weren’t even offended in the least OR INSULTED. As a matter of fact my mother in law asked for the recipe and has made it on several occasions. And it is actually VERY MEXICAN. Just in a different lay out. By the way this is the correct spelling of disgusting. Just an FYI for the next time you feel you need to be smug and judgemental.
Thanks for sharing, Cheryl!
The only thing I did different was I did not add black beans, I did add a can of corn and instead of enchilada sauce that I did not have I used a can of Rotel tomatoes along with some jalapeno lime vinaigrette dressing made by wishbone. With a little bit of water it turned out perfect. I thought it was fantastic a good quick casserole easy to make. Very well worth it if you’re just looking for a cheap meal that tastes mexican.
Thanks so much for sharing what worked for you, Delyth!