Easy weeknight casserole recipes with bold Mexican flavors are always a win when you need something comforting, filling, and family-approved. This Chicken Tamale Casserole brings together cheesy layers and classic tamale-inspired taste in one simple dish that’s ready in under an hour.
It captures the essence of traditional tamales without the extra time or effort. If you’re a fan of Mexican-inspired meals, this casserole checks all the boxes with its warm spices, tender chicken, and melty cheese.
The base starts with a boxed cornbread mix blended with creamed corn, chili powder, cumin, and cheese, creating a soft, flavorful foundation. Once baked, it’s topped with enchilada sauce, shredded chicken, and another layer of cheese before returning to the oven until hot and bubbly.
While it’s delicious straight from the pan, adding fresh toppings takes it to the next level. Diced tomatoes, shredded lettuce, sliced black olives, green onions, and cilantro add color, texture, and brightness that balance the richness perfectly.
Simple, cheesy, and packed with flavor, this casserole is the kind of dependable dinner that keeps everyone coming back for seconds.
Chicken Tamale Casserole
Easy weeknight casserole recipes with bold Mexican flavors are always a win when you need something comforting, filling, and family-approved. This Chicken Tamale Casserole brings together cheesy layers and classic tamale-inspired taste in one simple dish that’s ready in under an hour.
Ingredients
- 8.5 oz corn muffin mix, (such as Jiffy)
- 14.5 oz cream-style corn
- 2 eggs, lightly beaten
- 1/2 cup milk
- 1 tsp chili powder
- 1/2 tsp cumin
- 2 cups taco cheese blend, shredded , divided
- 1 1/2 cups enchilada sauce
- 3 cups shredded cooked chicken, from rotisserie chicken
Optional Toppings:
- diced tomato
- sour cream
- shredded lettuce
- sliced black olives
- chopped green onions
- finely chopped cilantro
- salsa
Instructions
- Preheat the oven to 400°F. Lightly coat a 9x13-inch casserole dish with nonstick cooking spray and set aside.
- In a large mixing bowl, combine the corn muffin mix, cream-style corn, eggs, milk, chili powder, cumin, and 1 cup of shredded cheese. Stir until fully incorporated, then pour the batter into the prepared casserole dish. Bake for 20 minutes.
- Remove the dish from the oven and use a knife to poke holes across the surface of the cornbread layer. Pour the enchilada sauce evenly over the top. Add the shredded chicken, then sprinkle with the remaining cheese. Return to the oven and bake for another 20 minutes.
- Allow the casserole to cool for about 10 minutes before slicing. Serve with your favorite optional toppings and enjoy.
Notes
- If preferred, swap the shredded chicken with an equal amount of shredded pork or beef.
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