This is a super easy, cheesy chicken tamale casserole recipe that will feed your whole family and make them happy. I love recipes where I can use up leftovers and this one certainly does that with its classic comfort food taste.
This Chicken Tamale Casserole Recipe is a delicious, easy to make dish that is perfect for any night of the week. It is packed with flavor and will leave your family begging for more.
There are several reasons to try this recipe. First, it is a great way to use up leftover chicken. Second, it is a quick and easy recipe that can be made in under an hour. Third, it is a healthy recipe that is low in fat and calories. Finally, it is a delicious recipe that your whole family will enjoy.
Tips:
When it comes to making a delicious and authentic chicken tamale casserole, there are a few things to keep in mind. First, be sure to use fresh masa harina for the best results. Second, make sure the chicken is cooked through before adding it to the casserole. And third, be sure to top the casserole with plenty of shredded cheese and chopped cilantro for extra flavor. Follow these tips and you’ll be on your way to making a delicious chicken tamale casserole that everyone will love!
Notes:
This recipe is a great way to use up leftover chicken. It can also be made with rotisserie chicken.
If you don’t have time to make your own masa, you can use store-bought masa harina. Just be sure to add extra water when mixing it with the other ingredients.
Feel free to experiment with different fillings for the tamales. Some other good options include shredded beef or pork, cheese, or even vegetables.
To make this dish even easier, you can use pre-made tamales from the grocery store. Just be sure to warm them up before adding them to the casserole.
Conclusion & Recipe:
Chicken Tamale Casserole
Ingredients
- 8.5 oz corn muffin mixture such Jiffy
- 14.5 oz cream-style corn
- 2 eggs lightly beaten
- 1/2 cup milk
- 1 teaspoon chili powder
- 1/2 tsp cumin
- 2 cups taco mixture shredded, divided
- 1 1/2 cups enchilada sauce
- 3 cups shredded cooked chicken from rotisserie Chicken.
- Optional Toppings
- Topping tomato diced
- Sour cream
- Shredded lettuce
- Black olives sliced
- Chop green onion
- Finely chopped cilantro
- Salsa
Instructions
- Preheat oven to 400 degrees F. Spray a casserole dish 9x13 inches with non stick cooking spray.
- Combine the cream-style corn and corn muffin mixture with eggs, milk, chili powder and cumin in a large bowl. Stir until everything is well combined. Bake for 20 minutes.
- Remove from the oven and use your knife to score the cornbread mixture several more times. Sprinkle the enchilada glaze over the casserole. Spread the remaining cheese over the top. Bake for another 20 minutes.
- Let cool down for 10 minutes, before slicing into small pieces and serving with toppings. Enjoy!
After trying this dish, we can say with certainty that it’s a winner! The flavors are spot on, and it’s easy to make ahead of time and reheat. This is the perfect weeknight meal for when you want something tasty but don’t have a lot of time to cook. We’ll definitely be making this again soon.
