Chicken Tamale Casserole is a classic Mexican-inspired dish that is easy to make and perfect for a cozy night in. This casserole is a twist on the traditional tamale, featuring layers of savory chicken, sweet cornbread, and melted cheese, all baked together to create a hearty and satisfying meal.
How To Make:
To make this dish, start by preheating the oven to 375°F. Next, prepare the cornbread mix according to the package instructions and set it aside. Then, in a large skillet, cook chopped onions and garlic until they are soft and fragrant. Add diced chicken to the skillet and cook until it is no longer pink.
Once the chicken is cooked, stir in a can of diced tomatoes, a can of corn, and a can of black beans. Season the mixture with chili powder, cumin, salt, and pepper, and let it simmer for a few minutes to allow the flavors to meld.
To assemble the casserole, spread half of the cornbread batter into the bottom of a 9x13-inch baking dish. Spoon the chicken mixture over the cornbread, and then sprinkle shredded cheddar cheese on top. Finally, pour the remaining cornbread batter over the cheese and smooth it out with a spatula.
Bake the casserole for 30-35 minutes, or until the toothpick inserted in the center comes out clean and the cornbread is golden brown. Let the dish cool for a time before serving.
This Chicken Tamale Casserole is a delicious and comforting meal that is perfect for feeding a crowd or for enjoying leftovers throughout the week. It can be served on its own or with a side of rice and beans for a complete meal. Try it out to find a new family favorite!
Tips and Variations:
Tips:
Use a rotisserie chicken or leftover cooked chicken to save time and add flavor.
Use canned corn, diced tomatoes, and green chilies for convenience, but feel free to use fresh ingredients if you prefer.
To make the casserole spicier, add more chili powder or diced jalapeños.
Top the casserole with shredded cheese and sliced olives for a delicious and colorful finish.
If you prefer a more traditional tamale flavor, add some cornmeal to the batter and use masa harina instead of flour.
Variations:
Beef tamale casserole: Use ground beef instead of chicken and add some kidney beans for extra protein and texture.
Vegetarian tamale casserole: Omit the meat and add more vegetables such as bell peppers, zucchini, and mushrooms. You can also use tofu or tempeh for added protein.
Gluten-free tamale casserole: Use gluten-free flour or cornmeal for the batter and double-check that all other ingredients are gluten-free.
Mexican-style tamale casserole: Add some black beans, cumin, and cilantro to the filling for a more authentic Mexican flavor.
Sweet tamale casserole: Add some cinnamon, sugar, and raisins to the batter for a sweet and dessert-like twist on the classic savory dish.
Ingredients:
- 1 can (15 oz) whole kernel corn, drained
- 1 can (14.5 oz) diced tomatoes, drained
- 1 can (10 oz) enchilada sauce
- 1 package (8.5 oz) corn muffin mix
- 1 can (4 oz) chopped green chilies, drained
- 2 cups shredded cooked chicken
- 1/2 cup sour cream
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped fresh cilantro (optional)
Instructions:
Preheat oven to 400°F. Grease a 9-inch square baking dish.
In a large bowl, stir together the corn, diced tomatoes, and enchilada sauce.
In another bowl, prepare the corn muffin mix according to the package instructions.
Stir in the green chilies, shredded chicken, and sour cream into the corn mixture.
Pour the corn mixture into the prepared baking dish and spread it out evenly.
Spoon the corn muffin mixture over the top of the chicken mixture.
The cornbread should be baked for 20 to 25 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Shredded cheese is then added when the oven is turned off.
Return to the oven and bake for an additional 5-10 minutes, until the cheese is melted and bubbly.
Garnish with fresh cilantro, if desired, and serve.