Tamales are a beloved traditional dish originating from Mexican cuisine, but making them can be quite labor-intensive. Our Chicken Tamale Casserole captures the essence and flavors of tamales but simplifies the process. Instead of individually wrapping masa dough in corn husks, this dish layers those distinct flavors into a one-pan wonder.
It's perfect for family dinners or gatherings, ensuring that the rich taste of tamales can be enjoyed without the hours of preparation. Let's dive into this mouthwatering and convenient rendition of a classic.
Table of Contents
Why This Recipe Works
Ease and Accessibility: Traditional tamales, though undeniably delicious, require time and skill to make. With the Chicken Tamale Casserole, you get the flavors and textures you love without the tedious wrapping and steaming process. Most of the ingredients are pantry staples or easy to find, making this dish both convenient and budget-friendly.
Versatility: This recipe is adaptable to various tastes and preferences. Want it spicier? Add more chilies. Need it to be vegetarian? Swap out the chicken for beans. The casserole can also double up as an excellent leftover dish, tasting even better the next day when the flavors have melded further. It's a dish that caters to diverse palettes while still providing the comforting essence of a homemade meal.
Ingredients
Cornbread Mix (like Jiffy): This is the base layer of the casserole. Substitute: A homemade blend of cornmeal, flour, baking powder, salt, sugar, and milk.
Cooked Chicken: Shredded or diced. It gives the casserole its meaty texture. Substitute: Turkey or tofu for a different flavor or dietary preferences.
Enchilada Sauce: Brings a rich, spicy flavor. Substitute: Salsa or homemade red chili sauce if you're out of enchilada sauce.
Cheese (Mexican Blend): Melted cheese makes everything better. Substitute: Cheddar, Monterey Jack, or even mozzarella depending on availability.
Canned Creamed Corn: This adds sweetness and moisture to the casserole. Substitute: Regular canned corn or fresh corn with a splash of cream.
Tips
- For extra flavor, consider adding a touch of cumin or chili powder to the cornbread mix.
- Use pre-cooked rotisserie chicken to save time on preparation.
- If the casserole starts to brown too quickly, cover with aluminum foil.
- Leftovers reheat well in the oven or microwave. Store in an airtight container.
- For a vegetarian version, omit chicken and add beans or roasted veggies.
How to Serve
The Chicken Tamale Casserole is rich, flavorful, and a standalone dish that is perfect for potlucks and family dinners. Its hearty composition means it pairs well with simple sides.
- Salad: A fresh green salad with a zesty lime dressing complements the rich flavors.
- Avocado: Sliced avocados or a quick guacamole provide a creamy contrast.
- Rice: Cilantro lime rice or plain steamed rice can soak up the lovely sauce and balance the dish.
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Chicken Tamale Casserole
Ingredients
- 1 box cornbread mix
- 2 cups cooked chicken shredded or diced
- 1 can 10 oz. enchilada sauce
- 2 cups Mexican blend cheese
- 1 can 14.75 oz. creamed corn
Instructions
- Preheat oven to 400°F (205°C).
- In a large bowl, combine the cornbread mix and creamed corn. Pour this mixture into a greased 9x13 inch baking dish, spreading evenly.
- Bake for 20 minutes or until set.
- Using a fork, poke holes all over the baked cornbread.
- Pour enchilada sauce over the cornbread.
- Sprinkle with cooked chicken and top with cheese.
- Return to the oven and bake for an additional 15 minutes until cheese is melted and bubbly.
- Let sit for 5 minutes before serving.
Nutrition
Notes
- For extra flavor, consider adding a touch of cumin or chili powder to the cornbread mix.
- Use pre-cooked rotisserie chicken to save time on preparation.
- If the casserole starts to brown too quickly, cover with aluminum foil.
- Leftovers reheat well in the oven or microwave. Store in an airtight container.
- For a vegetarian version, omit chicken and add beans or roasted veggies.