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5
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Chicken Tamale Casserole
Savor a hearty Chicken Tamale Casserole, blending flavorsome enchilada sauce, cheese, and cornbread. Perfect for family dinners and potlucks! Ready in 45 minutes.
Course
dinner
Cuisine
American, Mexican
Keyword
chicken, cornbread mix, Mexican blend cheese
Prep Time
10
minutes
minutes
Cook Time
35
minutes
minutes
Total Time
45
minutes
minutes
Servings
8
Calories
1111
kcal
Author
Corrie
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.
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.
Nutrition
Calories:
1111
kcal
|
Carbohydrates:
9
g
|
Protein:
125
g
|
Fat:
63
g
|
Saturated Fat:
32
g
|
Polyunsaturated Fat:
6
g
|
Monounsaturated Fat:
18
g
|
Cholesterol:
349
mg
|
Sodium:
1949
mg
|
Potassium:
850
mg
|
Sugar:
3
g
|
Vitamin A:
1427
IU
|
Calcium:
2610
mg
|
Iron:
4
mg