Chicken Tamale Casserole

Directions

1. Preheat oven to 400°F (200°C). Lightly spray a 9×13-inch casserole dish with non-stick cooking spray.
2. In a large bowl, combine corn muffin mix, cream-style corn, eggs, milk, chili powder, cumin, and 1 cup of shredded cheese. Stir until well combined. Pour into prepared casserole dish.
3. Bake for 20 minutes.
4. Remove casserole from oven and pierce the cornbread mixture several times with a knife. Pour enchilada sauce evenly over the top.
5. Spread shredded chicken over the sauce and sprinkle with the remaining 1 cup of cheese.
6. Bake for an additional 20 minutes until heated through and cheese is melted.
7. Let the casserole cool for 10 minutes before slicing. Serve with optional toppings as desired.

Recipe Details

Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes
Servings: 6–8
Difficulty: Easy

Variations & Substitutions

• Use cooked ground beef or turkey instead of chicken for a different protein.
• Swap taco cheese blend for Monterey Jack, cheddar, or a Mexican blend.
• Add a layer of black beans or corn for extra texture and flavor.

Serving Suggestions