Easy Chicken Tamale Casserole
All the amazing flavor of homemade tamales in an easy, one dish casserole! Layers of savory cornbread, spicy enchilada sauce, seasoned chicken, and melted cheese make this the ultimate comfort food dinner.
Ingredients
- ⅓ cup milk
- ¼ cup egg substitute or 1 large egg, beaten
- ¼ teaspoon red pepper flakes
- 1 ½ tablespoons taco seasoning divided
- 1 14.75 oz can cream style corn
- 1 8.5 oz box corn muffin mix
- 1 4 oz can chopped green chiles, undrained
- 1 10 oz can red enchilada sauce
- 2 cups cooked shredded chicken
- ¾ cup shredded white cheese Monterey Jack, Queso Quesadilla, or a blend
Instructions
- Preheat oven to 400°F. Grease a 9x13 inch baking dish.
- In a large bowl, mix milk, egg, red pepper flakes, ½ tbsp taco seasoning, cream style corn, corn muffin mix, and green chiles until just combined. Pour into the prepared dish.
- Bake for 15-20 minutes, until the cornbread layer is just set and lightly golden.
- While the base bakes, toss the shredded chicken with the remaining 1 tbsp of taco seasoning.
- Remove the cornbread from the oven. Pierce the entire surface liberally with a fork.
- Pour the enchilada sauce evenly over the cornbread. Top with the seasoned chicken, then sprinkle with cheese.
- Return to the oven and bake for 15 more minutes, or until the cheese is melted and bubbly.
- Let the casserole stand for 5-10 minutes before serving.
Notes
- For easy shredded chicken, use the paddle attachment of a stand mixer on low speed.
- Letting the casserole rest before slicing is key for neat portions.
- Store leftovers in the fridge for up to 4 days, or freeze for up to 3 months.