Chicken Tamale Casserole
A comforting, savory bake featuring a sweet cornbread crust topped with shredded chicken, enchilada sauce, and melted cheese.
Ready to Cook?
Hands-free mode with voice commands & timers
Ingredients
- 8 1/2 oz Jiffy corn muffin mix
- 14 3/4 oz Creamed corn
- 2 large Eggs
- 2 1/2 cups Shredded cooked chicken
- 10 oz Red enchilada sauce
- 2 cups Shredded Mexican blend cheese
- 4 oz Diced green chiles
- 1/2 tsp Cumin
- 1/4 cup Sour cream(optional)
- 2 tbsp Fresh cilantro(optional)
Instructions
- 1
Preheat your oven to 400°F (200°C) and grease a 9x13 inch baking dish.
- 2
In a large bowl, stir together the corn muffin mix, creamed corn, eggs, cumin, and diced green chiles until just combined.
- 3
Pour the cornbread mixture into the prepared baking dish and bake for 20 minutes or until the center is set.
- 4
While the base bakes, toss the shredded chicken with the red enchilada sauce in a separate bowl.
- 5
Remove the cornbread from the oven and pierce the surface several times with a fork.
- 6
Spread the chicken and sauce mixture evenly over the cornbread, then sprinkle the shredded cheese on top.
- 7
Return to the oven and bake for an additional 15 minutes until the cheese is bubbly and slightly browned.
- 8
Let the casserole rest for 5 minutes before slicing; garnish with sour cream and cilantro if desired.
Nutrition per Serving
410
Calories
24g
Protein
38g
Carbs
19g
Fat
2g
Fiber
9g
Sugar
890mg
Sodium
Ratings & Reviews
No ratings yet
