This chicken tamale casserole recipe is absolutely loaded with flavor. It combines layers of shredded chicken with savory enchilada sauce, creamed corn, peppers, the perfect balance of spices, melty, creamy cheese, and a corn muffin mix to create a meal that's to die for.
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The Best Tamale Casserole Recipe
If you like authentic tamales, you're going to love this tamale casserole recipe! That's because this recipe basically has all of the deliciousness that regular tamales have, but it requires just a fraction of the time, effort, and energy.
Honestly, to make this tamale chicken casserole, all you really have to do is mix the ingredients together, then layer them in a casserole dish, and bake! Yup, it's that easy.
In fact, I'd even go as far as saying that it's one of the easiest casserole recipes I've ever made - and I've made a ton of casseroles recently - so that's saying something.
This easy tamale casserole isn't just super easy to make, but it's super delicious too. It has tons of yummy meaty deliciousness, a perfect blend of spices and seasonings, a sauce that could make anything taste good, and a moist, crisp, sweet cornbread crust that just takes it over the top.
Gah, it's so good!
By the way, since this recipe comes together so quickly, you'll have plenty of time to make an equally tasty side dish to go with it - like these candied carrots, this Mexican street corn, or these sugar snap peas.
Why This Recipe Works
Easy to prepare. All you have to do is mix the ingreidents together, and it'll take you no more than 5 minutes!
One dish meal. Everything for this recipe combines together in one bowl, or you can just mix all of the ingredients in your casserole dish.
The flavor. There are so many delicious elements in this casserole, from the chicken to the creamy, spicy sauce, melted cheese, and tender Jiffy cornbread.
Ingredients
One of the best things about this easy tamale casserole recipe is that it's made almost entirely with kitchen/pantry staples. In fact, I'm willing to bet you already have most - if not all - of the ingredients you'll need to make it at your house already!
Anyway, here's what you'll need to make it:
- 1 cup shredded Mexican cheese
- ¼ cup milk
- 1 Egg
- 1 tsp. ground cumin
- ½ tsp. paprika
- ½ cup cream corn
- 1 box corn muffin mix (Jiffy cornbread mix)
- ½ cup chopped green bell pepper (or 4 oz. can diced green chiles)
- 1 can red enchilada sauce
- 2 cups cooked chicken breast, shredded (I like to use a rotisserie chicken)
- Fresh cilantro
Pretty simple stuff, right?!
By the way, if you have any leftover shredded chicken breast, you can use that and a lot of these same ingredients to make this Mexican chicken casserole.
And if you have extra Jiffy cornbread mix, you can use it to make this corn souffle recipe, Taco cornbread casserole, or Cowboy cornbread casserole! I can't recommend those recipes enough. They're all so darn good.
How To Make Tamale Casserole
1. Prep: Preheat the oven to 350°F (180ºC) and grease a 9x13 inch casserole dish.
2. Make the corn bread: Combine half of the cheese, milk, egg, cumin, paprika, cream corn, muffin mix, and green bell pepper in a bowl. Mix until everything is fully combined.
3. Assemble the casserole: In the casserole dish, layer the cooked chicken on the bottom, followed by the enchilada sauce and the previous cornbread mix you just prepared on top.
4. Bake and serve: Top with the rest of the cheese and bake for 25 minutes or until bubbly and golden brown. Serve with fresh cilantro, sour cream, or anything you want.
Tips To Make The Best Recipe
- Use a rotisserie chicken to save time.
- Swap the chicken for lean ground beef to make a beef tamale casserole. You can also use ground chicken, ground turkey, or shredded pork.
- For a vegetarian version, swap the meat for black beans, pinto beans, or refried beans.
- Use any corn muffin mix in place of the Jiffy cornbread mix.
- Serve the casserole with diced green onions, pickled onions, sliced jalapenos, or any of your favorite taco toppings.
How To Store Tamale Casserole
In the fridge: Put a lid on the casserole dish that you cooked everything in, or you can transfer the casserole into an airtight container and store it in the refrigerator for about 3-4 days.
In the freezer: If you want your casserole to last longer, then you can freeze it in an airtight container for up to 3 months.
Reheating: I recommend putting the leftovers back in the casserole dish and warming them up in the oven at 350°F for about 10-12 minutes. You'll want to add more time for the frozen casserole or let it thaw in the fridge overnight.
FAQS About This Tamale Casserole
What are chicken tamales made of?
They are burrito-like rolls consisting of shredded chicken in masa dough that has a corn base.
Can I make this with beef instead?
Yes, you can easily turn this recipe into a beef tamale casserole. Simply cook the beef and then layer it in the casserole instead of the chicken.
What can I serve with tamale casserole?
It's delicious with other Mexican recipes like air fryer tortilla chips, Taco Bell Nacho Fries, and Taco Bell nacho cheese.
More Casserole Recipes
In the mood to make even more casserole recipes? If you are, we've got a ton of them already on the blog that you can try next.
Here are some more reader favorites:
- Beef tamale casserole
- Beef enchilada casserole
- Chili cornbread casserole
- Chile relleno casserole
- Burrito casserole
- Mexican street corn casserole
Oh, and for even more deliciousness, don't forget to follow us on YouTube, Instagram, and TikTok. We post new recipes on them every single day.
Tamale Casserole Made With Chicken
This chicken tamale casserole recipe is absolutely loaded with flavor. It combines layers of shredded chicken with savory enchilada sauce, creamed corn, peppers, the perfect balance of spices, melty, creamy cheese, and a corn muffin mix to create a meal that's to die for.
Ingredients
- 1 cup shredded Mexican cheese
- ¼ cup milk
- 1 Egg
- 1 tsp. ground cumin
- ½ tsp. paprika
- ½ cup cream style corn
- 1 box corn muffin mix (Jiffy cornbread mix)
- ½ cup chopped green bell pepper (or 4 oz. can diced green chiles)
- 1 can (10 oz.) red enchilada sauce
- 2 cups cooked chicken breast, shredded
- Fresh cilantro
Instructions
- Preheat the oven to 350°F (180ºC) and grease a 9x13 inch casserole dish.
- Combine half of the cheese, milk, egg, cumin, paprika, cream corn, muffin mix, and green bell pepper in a bowl. Mix until fully combined.
- In the casserole dish, layer the chicken on the bottom, followed by the enchilada sauce and the previous cornbread mix you just prepared on top.
- Top with the rest of the cheese and bake for 25 minutes or until bubbly and golden brown.
- Serve with fresh cilantro, sour cream, or anything you want.
Nutrition Information:
Serving Size:
1 servingAmount Per Serving: Calories: 0Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g
Rod
Excellent flavors in this.