This chicken tamale casserole is a quick and easy Mexican dish and a delicious alternative to traditional tamales. My friend Angela shared this recipe with me several months ago. I came across it again while searching for Mexican dishes to share for Cinco de Mayo. This chicken tamale casserole has a layer of corn spoonbread on the bottom and is topped with chicken, cheese and enchilada sauce.
My husband and I both really enjoyed this Mexican dish and I ate the leftovers for lunch several days in a row. It makes around eight nice sized servings. The original recipe is featured on My Recipes. I felt it needed more chicken and cheese so I increased the amount and omitted the ground red pepper. You can never have too much cheese in my opinion.
My husband and I love Mexican food and it eat out frequently. Our favorite go to place is Jose Pepper’s which is probably considered more Tex-Mex. What’s your favorite Mexican restaurant?
| Chicken Tamale Casserole | | Print |
- 2 cups shredded cheese - cheddar or Mexican blend
- ⅓ cup milk ( I use 1 %)
- ¼ cup egg substitute (I use the Southwestern blend)
- 1 tsp ground cumin
- 1 (14¾ oz) can cream-style corn
- 1 (8.5 oz) box corn muffin mix (I use Jiffy)
- 1 (4 oz) can chopped green chiles, drained
- cooking spray
- 1 (10 oz) can red enchilada sauce
- 3 cups shredded cooked chicken breast
- ½ cup light sour cream
- avocado (optional)
- Preheat oven to 400 degrees.
- Combine ¼ cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist.
- Pour mixture into a 13 x 9 in baking dish coated with cooking spray.
- Bake at 400 degrees for 15 minutes or until set.
- Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining cheese.
- Bake at 400 degrees for 15 minutes or until cheese melts.
- Remove from oven and let stand 5 minutes.
- Cut into 8 pieces and top with a tablespoon of sour cream and avocado slice.
A margarita tastes great with Mexican food. If you’re in need of a good margarita recipe. Check out one of these 12 unique margarita recipes I shared in a past post.
Sounds really good and family friendly!:) yum!
Yum! I pinned it.
Thanks for the Cinco de Mayo suggestion!
Yum….I do love this. I agree with your additional chicken. I haven’t made this in a long time, but remember that one time I didn’t have the enchilada sauce…..so I used a can of Rotel instead. Spicier, but really good, too. Pretty versatile little recipe.
Thanks for sharing it with me Angela!
Oh my does this sound delicious! I really have to stop reading blogs late at night that feature wonderful food like this. I should not be eating at this hour, but this is making me really hungry! I have pinned this to my Tex Mex food board and will be sharing over at G+! Thanks for a wonderful recipe!
Hugs! Chloe
Thanks for sharing Chloe! I hope you enjoy it.
I made this tonight and everyone asked for seconds! You can always count on Dawn for a great recipe:)
Thanks for leaving a comment Emily! I’m so glad everyone liked it.