Chicken Tamale Casserole
An Easy Mexican Flavored Dish using cooked/rotisserie chicken, delicious flavors and Jiffy corn muffin mix.
Equipment
- 9 x 13 baking dish
- large mixing bowl
Ingredients
- 2 (8.5oz) boxes Jiffy Corn Muffin Mix (or other favorite brand)
- 3/4 cup milk
- 1 large egg
- 1 (4oz) can diced green chilies
- 3 TBS homemade taco seasoning or 1 packet of store bought taco seasoning (DIVIDED)
- 1 (14.5oz) can cream style corn
- 1 (10oz) can green enchilada sauce
- 3 cups fully cooked & shredded chicken breast (rotisserie can be used or look up my Baked Chicken recipe to make your own chicken.)
- 3/4 cup shredded cheddar cheese
- 1/2 cup shredded pepper jack or other flavored cheese
- optional toppings: sour cream, cilantro, tomatoes, olives
Instructions
- Lightly spray a 9 x 13 baking dish and set aside. Preheat oven to 400 degrees.
- In a large mixing bowl mix together Jiffy Corn Muffin mix, milk, egg, creamed corn, diced green chilies and 2 TBS taco seasoning. SEARCH my site for my Homemade Taco seasoning if you would like to make your own.
- Pour mixture into prepared baking dish and spread evenly. (The mixture will appear loose.) Bake in preheated oven for 20-25 minutes uncovered until top is not jiggly. NOTE: We are not fully cooking the corn bread mixture yet, just 1/2 way. It will finish cooking in the 2nd half of this recipe.
- Remove from oven and using a large straw poke holes all over the surface of the cornbread. (It will appear somewhat wet and that's fine.)
- Pour the enchilada sauce all over the cornbread getting into the holes as much as possible.
- Mix 1 TBS taco seasoning in with the 3 cups of cooked shredded chicken and spread evenly over the cornbread.
- Sprinkle with the shredded cheeses.
- Bake in oven at the same temperature of 400 degrees for 15-20 minutes until cheese has melted and is golden brown. Rest for 5 minutes before serving.
- Garnish with your favorite toppings. Enjoy.
