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, then baked to perfection in the oven.
Pour mixture into the bottom of a greased 9x13 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.
Video
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.
Storage: Store chicken tamale casserole in an airtight container in the refrigerator for 3 days, or freeze for 3 months.