Chicken Tamale Casserole Recipe

This comforting, cheesy Chicken Tamale Casserole is made with shredded chicken, sweet cornbread, and enchilada sauce, ready in 60 minutes. Cutting into the pan reveals a soft corn base blanketed by bubbling cheese and rich red chili sauce. I always rely on this simple bake when craving tamales without the hours of prep.

What Makes This Version Different

Traditional tamales require spreading masa, rolling husks, and steaming in batches. I wanted those exact flavors but in a format I could pull together on a busy Tuesday.

My earliest attempts used plain cornmeal, which ended up far too dry. I quickly learned that mixing creamed corn into a standard muffin mix creates the perfect tender, moist foundation.

Chicken Tamale Casserole Ingredients

• 1 box (8.5 oz) corn muffin mix
• 1 can (14.75 oz) creamed corn
• 2 large eggs
• 1/2 cup whole milk
• 2 cups cooked shredded chicken
• 1 can (10 oz) red enchilada sauce
• 1 1/2 cups shredded Mexican cheese blend
• 1 tsp ground cumin

How To Make Chicken Tamale Casserole

1. Prep The Oven: Preheat your oven to 400°F (200°C) and grease a 9×13 inch baking dish.
2. Mix The Base: Whisk the corn muffin mix, creamed corn, eggs, and milk in a bowl until just combined.
3. Bake The Cornbread: Pour the batter into your prepared dish and bake for 20 minutes until the top is set.
4. Prepare The Chicken: While the base bakes, toss the shredded chicken with the ground cumin and half of the enchilada sauce.
5. Layer And Bake: Poke holes in the baked cornbread, pour the remaining sauce over it, add the chicken, and top with cheese. Bake for 15 more minutes.

Recipe Tips

• Use rotisserie chicken: It saves you cooking time and stays incredibly tender during the second bake.
• Let it rest: Waiting 10 minutes before slicing helps the cornbread firm up so it doesn’t fall apart on the plate.
• Watch the cheese: If the cheese browns too quickly in the final bake, cover the dish loosely with foil.

What To Serve With Chicken Tamale Casserole

This rich casserole pairs nicely with a crisp, acidic side to cut through the cheese. A simple black bean and corn salad tossed with lime juice works perfectly. You can also offer a bowl of fresh tortilla chips and homemade guacamole.

How To Store

Keep leftover casserole in an airtight container in the fridge for up to four days. You can freeze individual portions tightly wrapped for up to three months. Reheat in the microwave or a warm oven until the cheese bubbles again.

FAQs

Can I use green enchilada sauce?
Yes, green sauce provides a tangy, bright flavor that works beautifully with the chicken and corn. Simply swap it in a one-to-one ratio.

Do I have to use boxed muffin mix?
You can use a homemade cornbread recipe, but ensure it yields enough to cover the bottom of a 9×13 dish.

Can I make this ahead of time?
You can bake the cornbread base a day in advance. Add the wet toppings just before the final bake so it doesn’t become soggy.

Nutrition

• Calories: 410 kcal
• Total Fat: 18g
• Saturated Fat: 8g
• Cholesterol: 105mg
• Sodium: 850mg
• Total Carbohydrate: 38g
• Protein: 22g

Try More Recipes:

• Cream of Chicken Casserole Recipe
• Creamy Chicken Casserole Recipe
• Neiman Marcus Chicken Casserole Recipe

Chicken Tamale Casserole

Recipe by Emily Mitchell

Servings

6

servings

Prep time

15

minutes

Cooking time

45

minutes

Total time

1

hour 

Cheesy, comforting Chicken Tamale Casserole combines tender shredded chicken, sweet creamed corn, and zesty red enchilada sauce into a simple 60-minute meal. Skip the tedious rolling and steaming for this incredibly easy weeknight dinner that satisfies those deep tamale cravings.

Ingredients

• 1 box (8.5 oz) corn muffin mix

• 1 can (14.75 oz) creamed corn

• 2 large eggs

• 1/2 cup whole milk

• 2 cups cooked shredded chicken

• 1 can (10 oz) red enchilada sauce

• 1 1/2 cups shredded Mexican cheese blend

• 1 tsp ground cumin

Directions

• 1. Prep The Oven: Preheat your oven to 400°F (200°C) and grease a 9×13 inch baking dish.
• 2. Mix The Base: Whisk the corn muffin mix, creamed corn, eggs, and milk in a bowl until just combined.
• 3. Bake The Cornbread: Pour the batter into your prepared dish and bake for 20 minutes until the top is set.
• 4. Prepare The Chicken: While the base bakes, toss the shredded chicken with the ground cumin and half of the enchilada sauce.
• 5. Layer And Bake: Poke holes in the baked cornbread, pour the remaining sauce over it, add the chicken, and top with cheese. Bake for 15 more minutes.