Chicken tamale casserole is one of those comforting bakes that is simple to assemble and always a crowd pleaser. It has a flavorful base of chile-studded, cheesy cornbread topped with spiced chicken and more cheese, and it’s ready to enjoy in well under an hour. To round out the meal, serve it with black bean salad or a bright jicama citrus salad, and you’ll have a festive dinner any night of the week.
Ingredients for Chicken Tamale Casserole
Cornbread:
- Egg: A single lightly beaten egg combines with the other ingredients to bind them together.
- Cream-style corn: Creamed corn adds moisture and sweetness to the bottom layer of the bake.
- Cornbread or corn muffin mix: A single package of cornbread mix adds a sweet, tender bottom layer that complements the spiced chicken topping.
- Green chiles: Canned, chopped chiles add mild heat to the cheesy cornbread base.
- Milk: A bit of 2% milk mixes with the cornbread mix, adding moisture.
- Mexican cheese blend: A shredded Mexican cheese blend is stirred into the cornbread and melts as it bakes. A young cheddar or Monterey Jack would also be delicious.
Topping:
- Chicken:Â Shredded chicken adds protein. A rotisserie chicken simplifies things and would be perfect for this.
- Enchilada sauce: Canned enchilada sauce adds moisture and seasoning to the meat.
- Cumin:Â Bright cumin is a classic flavor in Mexican and Southwestern dishes.
- Onion powder: A little onion powder adds allium flavor without having to chop or risk underdone onions in the casserole.
- Mexican cheese blend:Â More cheese is sprinkled on the casserole, giving it a gooey, melty layer on top.
- Green onions, tomatoes and avocado (optional): Either add these extra ingredients after cooking or lay out bowls of toppings when you serve, and guests can help themselves.
Directions
Step 1: Make the cornbread base
Preheat the oven to 400°F. Combine the egg, creamed corn, cornbread mix, chiles, milk and cheese in a large bowl and stir just until the dry ingredients are moistened. Transfer the batter to a greased 13×9-inch baking dish, and bake until light golden brown and a knife or toothpick inserted in the center comes out clean, 15 to 18 minutes.
Step 2: Cook the chicken
In a large skillet, combine the cooked shredded chicken, enchilada sauce, cumin and onion powder. Bring to a boil while stirring occasionally. Reduce the heat and simmer, uncovered, for about five minutes. Spread the chicken mixture over the baked cornbread and sprinkle with the remaining cheese.
Editor’s Tip: Placing chicken meat in a stand-mixer bowl and mixing on low with the paddle attachment is a fast and easy way to shred chicken.
Step 3: Bake and serve
Put the casserole back in the heated oven and bake until the cheese is melted, 10 to 12 minutes. Let the dish stand for 10 minutes before serving. Serve with the toppings directly on the casserole, or let guests help themselves.
Chicken Tamale Casserole Variations
- Make it spicy: There are many ways to increase the heat level on this casserole. Add cayenne pepper at the same time as the cumin, use a spicy cheese, find an extra-hot enchilada sauce, incorporate a bit of chile in adobo sauce or offer fresh jalapeno slices as a topping.
- Change up the chicken:Â Instead of chicken, try Mexican chorizo, pulled pork, ground beef or beef brisket. Cook the meat, shred or crumble it, then add it to the skillet with the enchilada sauce.
- Offer more toppings: Why stop at green onions, tomatoes and avocado? Sour cream, black olives and fresh cilantro would also be delicious.
How to Store Chicken Tamale Casserole
Chicken tamale casserole leftovers can be stored covered in the refrigerator for three to four days. For the best results, save the toppings until you’re ready to serve.
Can you make chicken tamale casserole ahead of time?
The cornbread base and chicken topping can be made and stored separately for one to two days. Combine them, add the cheese and bake according to directions when you’re ready to serve.
Chicken Tamale Casserole Tips
Can I use green enchilada sauce instead of red?
A tomatillo-based enchilada sauce would be equally delicious, so use whichever you prefer.
Is it possible to add more veggies to this casserole?
If you wanted to up the veggie content in this casserole, saute onions, peppers, frozen corn, zucchini or kale in a skillet, then add the chicken and enchilada sauce and proceed with the directions.
How do you make this casserole vegetarian?
If you’d like a vegetarian version, leave out the chicken and replace it with 2 cups of vegetarian chicken substitute, vegetarian “meat” crumbles or chopped vegetables.
