This Chicken Tamale Casserole is a simple, easy and delicious way to have the flavors of tamales on a weeknight! The crispy, crumbly cornbread is topped with shredded cheese, chicken and a host of Mexican flavors and baked to perfection in the oven – what’s not to love!
Want Tamales but don’t have the time? This Chicken Tamale Casserole is a quick and easy take on the traditional tamales. This is a filling, flavor packed meal that’ll satisfy the hungriest of bellies during the week! It really is such a cinch to whip up, this could easily be a weeknight staple.
Quick, easy and delicious, just what you need for a busy weeknight. It feels like a treat but requires little effort. The cornbread mix is just three ingredients and the filling is six. One bowl to mix the batter and one for the filling, then into a baking dish. 30 mins in the oven and done!
Can You Freeze This Chicken Tamale Casserole?
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 degrees Fahrenheit until heated through.
Cornbread Batter
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!
An Easy Casserole
Keep things simple
To make things extra easy, you can use rotisserie chicken. Just shred and use! Easy peasy.
Top Tips For Chicken Tamale Casserole
- Use a preheated oven.
- If you want your chicken tamale casserole a bit spicier, you can go for a spicy enchilada sauce.
- Top with your favorite taco toppings, sour cream and cilantro.
Chicken Tamale Casserole
Ingredients
Cornbread:
- 2 packages 6.5-8.5 ounces each cornbread mix
- 2 eggs
- 2/3 cup milk
Filling:
- 3 cups cooked shredded chicken
- 1 can black beans drained
- 1 1/2 cups corn
- 1 can 4 oz diced green chiles
- 2 cans 10 ounces each red enchilada sauce
- 1-2 cups shredded cheddar cheese
Instructions
- Preheat the oven to 375 degrees.
- Whisk the cornbread ingredients together in a bowl until smooth. Pour the 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 the 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.
- 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.
Mary says
This is discussing and an INSULT to the Mexican Cuisine.
Becky Hardin says
I am sorry this isn’t up to your taste, Mary! This dish is Mexican-inspired cuisine!
Jim Welsh says
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.
Becky Hardin says
Thanks for sharing, Jim!!
Mia says
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.
Becky Hardin says
Thanks for stopping by and sharing, Mia!
Billie says
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!
Becky Hardin says
I haven’t tried this out in a slow cooker yet!
Cheryl Armstrong-Nunez says
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.
Becky Hardin says
Thanks for sharing, Cheryl!
Delyth wells says
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.
Becky Hardin says
Thanks so much for sharing what worked for you, Delyth!