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–+ servings
Chicken tamale casserole cooked with cheese and sauce in a pan.
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4.62 from 100 votes

Chicken Tamale Casserole Recipe

This chicken tamale casserole has all the flavor of traditional tamales but in an easy weeknight bake! With a golden Jiffy cornbread base, shredded chicken, black beans, corn, and enchilada sauce, it’s a hearty Tex-Mex dinner the whole family will love.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course
Cuisine: American, Mexican, tex mex
Servings: 8 servings
Calories: 524kcal
Author: Becky Hardin

Equipment

  • 9x13-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
    stirring cornbread batter in a glass bowl with a rubber spatula.
  • Pour the mixture into the bottom of a greased 9x13-inch baking dish. Bake for 15-20 minutes, until cooked through in the middle and the edges are golden brown.
    cornbread batter in a baking dish.
  • Use the back of a wooden spoon to make a few small holes in the cornbread.
    poking holes in baked cornbread with the back of a wooden spoon.
  • 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
    shredded chicken tamale filling in a glass bowl.
  • Pour the mixture over the cornbread layer. Top with the remaining enchilada sauce and the cheddar cheese.
    chicken tamale casserole topped with enchilada sauce and shredded cheese in a casserole dish before baking.
  • Bake for 10-15 minutes, or until the cheese is melted to your liking.
    drizzling sour cream over a baked chicken tamale casserole.
  • Top with your favorite taco toppings, such as cilantro and sour cream.

Video

Notes

*I usually reach for Jiffy, but any 8.5-ounce cornbread mix will work great here!
**You can also use rotisserie chicken.
Tips:
  • 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.
Make-Ahead: Assemble the casserole up to the cheese step, cover, and refrigerate for up to 24 hours. Bake it uncovered when ready to serve.
Storage: Store 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. 

Nutrition

Serving: 1serving | Calories: 524kcal | Carbohydrates: 62g | Protein: 28g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 104mg | Sodium: 1574mg | Potassium: 456mg | Fiber: 9g | Sugar: 19g | Vitamin A: 839IU | Vitamin C: 8mg | Calcium: 196mg | Iron: 4mg