Cheesy chicken tamale casserole is the answer to all your dinner woes. Simple and tasty, this casserole is a crowd pleaser. Who doesn’t love cheesy chicken?
**This post was updated in 2020
My Hubs actually said the words, “this is the best thing you have ever made” when I served him this chicken tamale casserole. The compliment is even sweeter because this was also one of the easiest recipes I have ever made. Don’t you love it when that happens?
I’m sure, like me, many of you are still feeling the post-Thanksgiving bloat. Luckily, this recipe is actually healthy! I am personally on a month long mission to detox before my Christmas binge rolls around.
I love holiday food traditions, but this up and down eating I’ve been doing is really taking its toll on my energy levels. No more baking and taste testing cookies first thing in the morning for me! That is, at least until Christmas.
We’re all entitled to our splurge days right?
Chicken Tamale Casserole
On that note, let’s get back to the “best thing I’ve ever made” recipe. This is just spicy enough to keep you warm on a cold night, and super satisfying to keep you moving all day long.
I love recipes like this that use up pantry items (corn muffin mix, enchilada sauce) as well as repurpose your leftovers (shredded chicken).
Is it just me or does everyone feel like their pantry gets a bit overstuffed from time to time? Occasionally I’ll take a month or so to try to use up some of the older items in my pantry and chicken tamale casserole really helps me do that.
I have made this recipe without corn muffin mix as well by combining 2/3 cup flour, 1/2 cup cornmeal, 1 tablespoon baking powder and 1/2 tsp of salt. Talk about extra pantry clean out!
If you give this recipe a try, I’d love to see it! Tag me @betsylife on Facebook or Instagram and I’ll share your creations!
More easy chicken recipes
- Black Bean Butternut Squash Chili with Crispy Chicken
- Chicken Pot Pie Stuffed Peppers
- One Pot Chicken and Summer Vegetables
Cheesy Chicken Tamale Casserole
Cheesy chicken tamale casserole is the answer to all your dinner woes. Simple and tasty, this casserole is a crowd pleaser. Who doesn't love cheesy chicken?
Ingredients
- 1 cup shredded cheese divided
- 1/3 cup fat-free milk
- 1 egg
- 1 teaspoon ground cumin
- 1/8 teaspoon ground red pepper
- 14 ounce can cream corn
- 8.5 oz box corn muffin mix
- 4 oz can chopped green chiles, drained
- Cooking spray
- 10 oz can red enchilada sauce
- 2 cups shredded cooked chicken breast
Instructions
- Preheat oven to 400°.
Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 8X8–inch baking dish coated with cooking spray.
Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 3/4 cup cheese. Bake at 400° for 15 minutes or until cheese melts.
Remove from oven; let stand 5 minutes. Cut into 8 pieces.
Recipe Video
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Jen says
Looks easy and delish! How do you like to pre-cook your chicken breasts?
Jen says
Oh and how many chicken breasts make about 2 cups shredded?
Betsy says
I did 4 small chicken breasts for mine. I just salt and pepper them, put them in a pyrex coated in cooking spray and cook them at 375 for 18-30 minutes (depending on the size and how many you’re cooking at once)
Kelli R says
Betsy,
Is the cornbread mixture supposed to be done or gooey for the first round? Thanks!
betsy says
Its supposed to be pretty done after the first baking