Easy Chicken Tamale Casserole

Easy Chicken Tamale Casserole: When you crave a tamale but can’t set aside hours to make them by scratch, this recipe goes a long way toward satisfying that craving. In mere minutes.

chicken tamale casserole with green salad

Who doesn’t love an easy Mexican-style casserole? It seems to fit any night of the week. Whether that be for a weeknight meal, a Friday night treat, or a weekend family dinner. 

While there is no substitution for an authentic chicken tamale, this casserole is a quick and easy version that just happens to be utterly delicious!

History of Tamales

Tamales originated in Mesoamerica as early as 5000 BC. The first pictorial reference to this beloved dish was found in Guatemala.

The Aztec and Maya civilizations used tamales as portable food they could take for hunting trips, and traveling large distances.

Chicken Tamale Casserole Ingredients

This Mexican chicken casserole is an easy weeknight favorite using mostly pantry ingredients and 2 cups of cooked, leftover chicken.

Pantry Ingredients:
Gather a can of cream-style corn, a box of muffin mix, like Jiffy’s, a can of red enchilada sauce, and a small can of diced green chilis.

Dairy:
You will need one cup of shredded Mexican blend cheese, milk, an egg, and sour cream for topping.

Spices:
Two simple spices are all you need, ground cumin and ground red pepper, like cayenne. 

Easy Chicken Tamale Casserole | 31Daily.com

How to Make This Easy Chicken Tamale Casserole

This is a simple recipe to whip up quickly. Here’s how to make it:

  1. Preheat oven to 400° and coat a 13 x 9-inch baking dish with cooking spray. Set aside.
  2. In a large bowl, combine 1/4 cup cheese, milk, egg, cumin, red pepper, corn, corn muffin mix, and drained chilis. Stir until must moist and pour into the prepared baking dish.
  3. Bake for 15 minutes or until set. Pierce the entire tamale surface liberally with a fork; pour enchilada sauce over the top. Then add the cooked chicken, sprinkle with the remaining 3/4 cup cheese.
  4. Return the casserole to the oven and bake for an additional 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream.

More Mexican Recipes

Easy Chicken Tamale Casserole topped with sour cream, red chili flakes and served with salad.

chicken tamale casserole with green salad

Easy Chicken Tamale Casserole

Yield: 8 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Easy Chicken Tamale Casserole: When you crave a tamale but can't set aside hours to make them by scratch, this recipe goes a long way toward satisfying that craving. In mere minutes.

Ingredients

  • 1 cup shredded Mexican blend cheese, divided
  • 1/3 cup fat-free milk
  • 1 egg
  • 1 teaspoon ground cumin
  • 1/8 teaspoon ground red pepper
  • 14 3/4-ounce can cream-style corn
  • 8.5-ounce box corn muffin mix (like Jiffy)
  • 4-ounce can diced green chiles, drained
  • 10-ounce can red enchilada sauce
  • 2 cups shredded cooked chicken breast
  • 1/2 cup sour cream

Instructions

  1. Preheat oven to 400° and coat a 13 x 9-inch baking dish with cooking spray. Set aside.
  2. In a large bowl, combine 1/4 cup cheese, milk, egg, cumin, red pepper, corn, corn muffin mix, and drained chilis. Stir until must moist and pour into the prepared baking dish.
  3. Bake for 15 minutes or until set. Pierce the entire tamale surface liberally with a fork; pour enchilada sauce over the top. Then add the cooked chicken, sprinkle with the remaining 3/4 cup cheese.
  4. Return the casserole to the oven and bake for an additional 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream.

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