My chicken tamale casserole is the ultimate comfort food shortcut. It has all the cozy, cheesy flavor of classic tamales but without any rolling, wrapping, or steaming required! I start this tamale casserole with Jiffy mix, then top it with a mix of tender shredded chicken, black beans, corn, and green chiles. Everything gets smothered in rich enchilada sauce, covered in melty cheese, and baked until bubbly. This chicken tamale bake is quick, hearty, and best of all, family approved!
Top Reader Reviews
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.
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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.
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Chicken Tamale Bake with Jiffy Mix
I love tamales, but they are kind of a pain to make. One afternoon, I had the bright idea to use cornbread mix as a makeshift tamale, and it turned out so delicious. My kids love my stovetop chicken tamale pie, so I knew this oven-baked casserole with leftover chicken would be a hit too.
There’s no need to stuff and steam with my easy chicken tamale bake. I cook up Jiffy cornbread mix right in the baking dish, then top it with all the filling ingredients: shredded chicken, beans, corn, green chiles, and enchilada sauce. Topped with gooey cheese, my chicken tamale casserole recipe has all the flavor and none of the hassle.
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Poke Holes to Soak Up Flavor
To keep the Jiffy cornbread base of this chicken tamale bake moist without getting soggy, I like to gently poke holes about halfway into the baked cornbread layer before adding the chicken and sauce. This helps the enchilada sauce soak in just enough to flavor every bite without making the bottom too wet. It’s a tip I picked up from making poke cakes that makes a big difference in texture.
Chicken Tamale Casserole Recipe
Equipment
- 9×13-inch Baking Dish
Ingredients
For the Cornbread:
- 17 ounces cornbread mix (2 (8.5-ounce) packages*)
- 2 large eggs
- ⅔ cup milk
For the Filling:
- 3 cups shredded cooked chicken (**)
- 14 ounces canned black beans (1 can, drained)
- 1½ cups corn kernels (thawed if frozen)
- 4 ounces diced green chiles (1 can)
- 20 ounces red enchilada sauce (divided (2 (10-ounce) cans))
- 1-2 cups freshly shredded cheddar cheese
Instructions
- Preheat the oven to 375℉.
- Whisk the cornbread ingredients together in a bowl until smooth.17 ounces cornbread mix, 2 large eggs, ⅔ cup milk
- Pour the mixture into the bottom of a greased 9×13-inch baking 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 the chicken, black beans, corn, green chiles, and half of the enchilada sauce in a bowl.3 cups shredded cooked chicken, 14 ounces canned black beans, 1½ cups corn kernels, 4 ounces diced green chiles, 20 ounces red enchilada sauce, 1-2 cups freshly shredded cheddar cheese
- Pour the mixture over the cornbread layer. Top with the remaining enchilada sauce and the 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.
- Don’t over-mix your cornbread batter! You don’t want it to get too chewy and tough.
- Since bake times can vary, insert a toothpick into the center of the cornbread layer to check that it’s done. It should come out mostly clean with a few crumbs.
- Let the cornbread layer cool slightly before adding the filling. If you add the chicken mixture while the cornbread is piping hot, it can become soggy underneath instead of staying fluffy.
- If you want your casserole a bit spicier, you can go for a spicy enchilada sauce.
- Broil at the end of baking for extra-browned cheese.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Chicken Tamale Casserole Step by Step
Mix the Cornbread Batter: Preheat your oven to 375℉. Whisk together 17 ounces (2 (8.5-ounce) packages) of cornbread mix, 2 eggs, and ⅔ cup milk until smooth. Take care not to overmix, or your cornbread will turn out dry and crumbly.
Bake the Cornbread: Pour the cornbread batter into a greased 9×13-inch baking dish. Bake in the preheated oven for 15-20 minutes, or until baked through. Let the cornbread cool for a few minutes while you prepare the filling. Leave the oven on, as the casserole will go back in later!
Poke the Cornbread: Use the back of a wooden spoon to poke holes all over the cornbread. This helps the sauce absorb into the cornbread, making it super moist and delicious — almost like bread pudding!
Make the Filling: Combine 3 cups of shredded cooked chicken, 14 ounces (1 can) of drained canned black beans, 1½ cups of corn kernels, 4 ounces (1 can) of diced green chiles, and 10 ounces (1 can) of red enchilada sauce in a bowl.
Bake the Casserole: Pour the chicken mixture all over the cornbread. Top with the remaining 10 ounces (1 can) of red enchilada sauce and 1-2 cups of freshly shredded cheddar cheese.
Bake and Serve: Bake your chicken tamale casserole in the preheated oven for 10-15 minutes, or until golden and bubbly. Optionally, broil it for the last few minutes to brown the cheese. Serve topped with cilantro and sour cream, if desired.
How to Store, Freeze, and Reheat
Store leftover chicken tamale casserole in an airtight container in the refrigerator for up to 3 days or tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a 350°F oven for 20-30 minutes or until warmed through.
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