Chicken Tamale Casserole
This cheesy Chicken Tamale Casserole is a quick and easy family weeknight dinner that has all the flavors of classic tamales without all the fuss
This cheesy Chicken Tamale Casserole is a quick and easy family weeknight dinner that has all the flavors of classic tamales without all the fuss
- 1/2 cup milk
- chopped green onions
- sour cream
- 1/2 tsp cumin
- 2 eggs lightly beaten
- salsa
- 1 package (8.5 oz) corn muffin mix (such as jiffy)
- 1 can (14.5 oz) cream-style corn
- 1 tsp chile powder
- 2 cups shredded taco cheese blend divided
- 3 cups shredded cooked chicken from rotisserie chicken
- diced tomato
- shredded lettuce
- sliced black olives
- finely chopped cilantro
- 1 1/2 cups enchilada sauce
- !optional toppings:
- Carbohydrate 102.916880004585 g
- Cholesterol 45.2000000101442 mg
- Fat 19.7631575032969 g
- Fiber 24.9655258216858 g
- Protein 32.7568025032664 g
- Saturated Fat 8.95023675189189 g
- Serving Size 1 1 recipe (2156g)
- Sodium 4049.58400004058 mg
- Sugar 77.9513541828994 g
- Trans Fat 1.85635000038345 g
- Calories 672 calories
Step-by-step
- Preheat oven to 400 degrees F. Lightly spray a 9x13 inch casserole dish with non stick cooking spray, set aside.
- In a large bowl combine the corn muffin mix, cream-style corn, eggs, milk, chile powder, cumin and 1 cup of cheese. Stir till combined then pour into the casserole dish. Bake for 20 minutes.
- Remove from oven and use a knife to pierce the cornbread mixture several times all over. Pour the enchilada sauce all over the top of the casserole. Top with the shredded chicken and remaining cheese. Bake for an additional 20 minutes.
- Let cool for 10 minutes before slicing into pieces and serving with optional toppings. Enjoy!
The Mechanics of Layering
Traditional tamales require individual corn husk wrapping and hours of careful steam management. This layered approach eliminates the wrapping labor while retaining the structural interplay of masa and filling. Mixing the corn muffin base directly with cream-style corn, eggs, and milk yields a batter dense enough to support heavy toppings without dissolving into mush during the initial bake.Staging the Thermal Phases
Baking the corn base at 400 degrees Fahrenheit for 20 minutes sets the interior structure before any liquid is introduced from above. Piercing the baked surface with a knife creates channels for the enchilada sauce to penetrate the crumb. Adding the shredded chicken and remaining taco cheese blend during the final 20-minute bake prevents the poultry from drying out while ensuring a melted, browned cheese cap.Temperature Control and Service
Allowing the dish to rest for 10 minutes post-bake permits the starches to firm up, enabling clean slices rather than crumbling portions. Pair this rich casserole with crisp, acid-forward garnishes like shredded lettuce and diced tomatoes to cut through the heavy dairy and corn flavors.
